Loryma extruded crispies suitable for high-protein, low-carb segment

The crispy, round extruded product consists of wheat protein, wheat starch, rice flour and cocoa powder. As a result, the new variant contains little sugar and saturated fatty acids, and has a protein content of 71g per 100g.

The vegan, tasteless crispies are suitable for end-products in the high-protein, low-carb and sports nutrition segments, among others.

Manufacturers can also offer the protein-rich crispies, which have a diameter of about two millimetres, in their original form – for example, as crunchy highlights for muesli.

Marjolijn van Daalen, research & development manager extruded products of the Crespel & Deiters Group, points out: “Health awareness among the population is growing steadily, and high-protein and plant-based are very important trends for consumers. Manufacturers can meet all these needs with our new Lory IsoCrisp offering, and add a delicious crunch to confectionery, cereals, baked goods and healthy nutritional products.”