ChicP saw the opportunity to fill a gap in the market for functional hummus that's good for the gut, rich in fiber and full of flavor, and the award-winning hummus brand launched its new collection to become the UK's only functional premium hummus brand. Classically, hummus is made with chickpeas, water, tahini, lemon juice, garlic, and olive oil, but ChicP's new range swaps water for aquafaba (the starchy by-product leftover from cooking legumes) to boost fiber and protein content, and uses EVOO instead of rapeseed oil.
ChicP's latest launch introduces five all-new flavors: savory Indulgent Velvet Truffle Hummus, Velvet Hummus, Velvet Beetroot & Horseradish Hummus, Velvet Green Queen Hummus, and Velvet Good Gut Hummus with a seaweed-derived source of calcium.
Key Themes Behind This Trend
- Functional Foods Revolution
- The emergence of functional foods like ChicP's hummus highlights consumer demand for culinary products that provide health benefits beyond basic nutrition.
- Aquafaba Ingredient Innovation
- Replacing traditional ingredients with aquafaba in vegan and vegetarian products showcases the potential of leveraging plant-based by-products for enhanced nutritional profiles.
- Gourmet Plant-based Offerings
- Elevating plant-based snacks with unique flavors such as truffle and horseradish reveals a trend towards gourmet experiences within the plant-powered category.
Where This Applies
- Plant-based Foods
- The use of innovative ingredients like aquafaba in plant-based hummus products is reshaping the industry's approach to balancing taste and health.
- Gourmet and Specialty Foods
- ChicP's diverse and elevated hummus flavors exemplify opportunities within the gourmet sector to cater to adventurous palates seeking healthier snack options.
- Healthy Snacking
- As consumers increasingly prioritize healthful snacking, functional hummus options highlight the bridging of indulgence and wellness within this expanding category.
