As demand for vegan ice cream continues to rise, will chickpeas be the answer to simulating the ‘true, creamy texture’ of dairy?
Vegan ice cream made from chickpeas may be able to simulate the taste and texture of dairy like no other plant-based ingredient.
Startup ChickP Protein Ltd argues that not all vegan dairy products are ‘up to scratch’ as in their opinion most of them ‘lack the true, creamy texture of dairy ice cream’.
As a result, ChickP has created a chickpea protein isolate that it says offers the ‘full sensory experience’ of real mascarpone.
Chickpeas in ice cream, really?
“Consumers, especially flexitarians, have become much pickier when choosing a frozen indulgence and will not compromise on flavour or mouthfeel.”
Assaf Blank, CEO of Vaniglia Lt, who collaborated with ChickP, added: “It has a truly creamy and rich texture similar to dairy ice cream.”
Vegan ice cream
The global vegan ice cream market will hit a staggering £846.6 million by 2029, according to a new report.
Research from Data Bridge says the industry will see a CAGR of 10.8 percent over the next seven years.
Key drivers include a “surging vegan population” and “rising awareness awareness” of animal cruelty and the truth behind the plight of factory farmed dairy cows. The noted health benefits of dairy-free diets are also said to be pushing demand.
While you wait for ChikP’s Protein to hit the supermarkets, why not try out our classic vegan vanilla ice cream recipe at home?
Featured image: Irina Tetereva via Getty Images