Better Pulse unlocks breakthrough thermal stability in cowpea-based dairy alternatives

Israeli food-tech startup Better Pulse has unveiled a major breakthrough in plant-based dairy, demonstrating that cowpea (black-eyed pea) protein exhibits superior thermal stability compared to other plant-based proteins. This discovery could significantly reduce the need for additives in dairy alternatives, paving the way for cleaner-label plant-based milk, creamers, and yogurts.

The company’s latest tests compared four plant-based milk alternatives—soy, yellow pea, chickpea, and cowpea—prepared using the same method without stabilizers or starches. Following pasteurization, all samples were examined for phase separation and granulation, two key challenges in plant-based dairy formulation. The results were striking: cowpea-based milk remained entirely homogeneous, showing no signs of separation or granulation, unlike the other samples.

Thermal stability remains a fundamental hurdle in the development of plant-based dairy products. Traditional dairy alternatives often struggle to maintain consistency and texture under heat treatment, requiring stabilizers, emulsifiers, or starches to prevent phase separation. These additives, while effective, contribute to long ingredient lists, raising concerns among consumers who seek cleaner, more natural formulations.

Cowpea protein’s ability to withstand heat processing without external stabilizers represents a potential game-changer for the industry. By offering inherent stability, cowpea-based dairy alternatives could significantly reduce reliance on additives while maintaining a smooth, consistent texture across a wide range of applications.

“Our findings highlight the potential of cowpea protein as a game-changer in the plant-based dairy industry,” said Dr Alon Karpol, CEO & Founder of Better Pulse. “Its superior stability opens doors for cleaner-label formulations in dairy alternatives such as UHT milk, UHT creamers, and yogurts.”

The implications of this discovery extend beyond functionality—thermal stability also affects processing efficiency and product shelf life. A stable plant-based milk with minimal separation improves consumer experience, making it more appealing for both home and foodservice use. Additionally, reduced reliance on additives simplifies production, potentially lowering costs for manufacturers.

Cowpea, commonly known as the black-eyed pea, is a legume recognized for its nutritional benefits, including high protein content, essential amino acids, and sustainability. It thrives in arid conditions, requiring minimal water and fertilizer compared to other protein sources, making it an environmentally friendly choice for large-scale cultivation.

In addition to its sustainability and nutritional profile, Better Pulse’s research suggests that cowpea protein’s unique molecular composition contributes to its superior functional properties, particularly in heat-treated applications. Unlike soy or yellow pea proteins, which often require extensive formulation adjustments, cowpea protein naturally maintains homogeneity under heat, making it a highly attractive option for dairy alternatives.

Better Pulse’s breakthrough could address these consumer needs, enabling brands to develop plant-based dairy products that are not only stable but also align with the clean-label movement. From barista-quality plant-based milk to heat-stable creamers, the possibilities for cowpea-based applications appear promising.

Better Pulse is now exploring partnerships with food and beverage manufacturers to integrate cowpea protein into commercial plant-based dairy formulations. The company is also conducting further research to expand its applications beyond milk and creamers to include yogurts, cheeses, and even plant-based ice creams.

“The future of plant-based dairy is not just about replicating the taste of conventional milk—it’s about improving functionality, reducing additives, and offering sustainable, high-performance ingredients,” Dr Karpol emphasized. “With cowpea protein, we believe we’re taking a major step toward that future.”