Loryma, an ingredients specialist, has expanded its Lory Crumb portfolio by introducing two new varieties made from rice flour and milk protein. The extruded flakes can improve the texture and nutritional composition of instant products such as porridge or pudding.
These extrudates have excellent swelling properties, which results in a homemade texture. Depending on the temperature of the liquid added, they can be prepared in just a few minutes.
Different types are available, and they can be used alone or in combination. This makes it possible to achieve nutritional profiles tailored to specific needs, focusing on protein, carbohydrate, or both.
The extrusion process gives the ingredients a quick swelling capacity, allowing for easy preparation with an authentic texture. Both versions are suitable for clean-label products.
Consumers can also flavour the end products and add other ingredients, such as dried fruits.
The rice-based Lory Crumb is an excellent source of carbohydrates, while the milk protein and potato starch variant offers a high protein content of 48.5 percent.
Both ingredients are low in sugar and fat, and their balanced nutritional values make them ideal pre- and post-workout snacks.
"Our Lory Crumb ingredients enable manufacturers to create easy-to-prepare instant products with a unique texture,” said Crespel & Deiters Group's Product Manager, Thomas Eilermann.
“The all-natural ingredients improve the nutritional value of finished products, making them particularly attractive to sports enthusiasts and health-conscious consumers."
