Researchers from the Robert H. Smith Faculty of Agriculture, Food, and Environment of Hebrew University recently developed a line of next-gen chickpea isolates, using patent-pending technology to extract up to 90% pure protein from the chickpea seed. The new line, which is designed to be used in plant-based dairy alternative products, has been launched through a startup called ChickP, founded by Ram Reifen, a pediatric gastroenterologist and director of the Center for Nutrigenomics and Functional Foods at Hebrew University.
“This is a high-quality protein, non-allergenic, non-GMO, and devoid of phytoestrogens, with excellent functionality and thereby suitable to various applications like weaning foods, dairy and meat analogues, supplementation of proteins to athletes, etc.,” explains Reifen.
The new chickpea isolates, which went into production in October 2019, demonstrate several characteristics that help alternative dairy producers overcome challenges in processing. Features include a neutral flavor, smooth texture, emulsion stability, and very low fat content, as well as shorter, cleaner labeling. Thanks to its high solubility and smooth viscosity, ChickP forms an emulsion/gel that also contributes to a firm finished product. According to Reifen, plant-based milk alternatives that contain ChickP have been shown to mimic cow’s milk and yogurt for taste, mouthfeel, and nutritional value.
The next phase of Reifen’s research is twofold. “The additional research conducted now and planned for the future is, on one hand, to look for various applications of the chickpea protein,” he says, “but also, [in] the possible association with chronic inflammatory diseases, we already have some indications for favorable effects.”
France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.
Before the emergence of COVID-19 and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.
The food business is “brutal,” says Nancy Preston, a U.S. Army veteran who decided in Iraq that she wanted to work in that business. After learning more about the barriers to entry including the incredible financial risk, little access to capital, and a high likelihood of failure, Preston and her husband decided that instead of opening their own café or food truck, they’d focus on helping simplify the process for other food entrepreneurs.
Researchers at MIT have developed a sensor to monitor the plant hormone ethylene to determine when fruits and vegetables are about to spoil.
An interview with Chef J Michael Melton of Impossible Foods
An overview of issues and trends in formulating vegetarian and vegan foods.
Universities are playing an essential role in the development of new foods and beverages that respond to changing consumer demands.
Laurent Marcel of Danone Manifesto Ventures discusses Danone’s plans for investing in startups.
Geltor has announced the closing of a $91.3 million Series B financing that will fuel the global expansion of its ingredients-as-a-service platform.
Gathered Foods, makers of Good Catch plant-based seafood, has announced the appointment of Christine Mei as CEO.
Joywell Foods, a food technology company developing a sweet protein portfolio, has announced the closing of a $6.9 million Series A financing round.
Oatly, maker of oatmilk, has received $200 million in equity led by Blackstone Growth.
Motif FoodWorks has announced partnerships the University of Illinois at Chicago (UIC) and the University of Illinois at Urbana-Champaign (UIUC) to better understand and design the rheological properties of plant-based foods.