GERMANY | Crespel & Deiters has launched two new high-protein crisps: Lory IsoCrisp Fava Protein, with 50.5g protein per 100g, and Lory IsoCrisp Wheat Protein, delivering 65.4g protein per 100g.
Across active nutrition, snacking and confectionery, manufacturers are working to formulate on-trend, functional products that combine a high protein content with genuine sensory appeal. These two new high-protein crisps meet precisely that brief.
Thanks to their extruded, stable texture and consistent particle size, both ingredients deliver a satisfying crunch and are perfect for bites, clusters or layered formats.
- Lory IsoCrisp Fava Protein is made from the fava bean, also known as the faba bean, and delivers 50.5g of protein per 100g. The round, 12mm-diameter crisp is particularly well suited to chocolate-coated crunchy balls or bite-sized confectionery. Its smooth, round surface allows for a fine, even coating, which is both cost-effective and supports an improved, calorie-reduced nutritional profile in finished products.
- Lory IsoCrisp Wheat Protein delivers 65.4g of protein per 100g and has a smaller 4mm diameter, giving it a fine, homogeneous crunch. As a wheat-based, plant-derived alternative, it complements the existing range of milk- and whey-based crisps, making it particularly appealing for those navigating rising milk protein prices. Lory IsoCrisp Wheat Protein lends itself to a wide range of applications, from protein bars and porridge to cereals, muesli and confectionery.
"With the new Lory IsoCrisp Fava and Wheat Protein crisps, we are expanding our portfolio with solutions that combine plant-based and wheat-based protein sources with real functional value for production," said Philipp Deiters, CSO Food at Crespel & Deiters.
"It gives manufacturers a highly flexible tool to adapt their products to market demand quickly and without complication. And with our broad technical know-how, we support that process all the way through, from concept to market readiness."
Both crisps are easily integrated into existing recipes, giving manufacturers a more efficient and flexible route to market, whether they are looking to raise the protein content of a finished product, respond to a hike in milk protein prices or move toward plant-based, soy-free formulations.
