Loryma expands extrudate portfolio with plant-based protein balls

High-protein crispies Lory IsoCrisp are now available in a wheat variant.

Low in sugar but rich in protein, the wheat-based IsoCrisp range are suitable for the high-protein, low-carb and sports nutrition segment

Loryma has expanded its Lory IsoCrisp range with a variant made from wheat. The extruded crispies are low in sugar but rich in protein. This means they not only add a pleasant crunch to biscuits, bars, muesli and granola, as well as other snacks, but also provide a plant protein boost. The new Lory IsoCrisp variety is made from European wheat, has a neutral taste and can be individually flavoured.

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 and development manager extruded products of the Crespel & Deiters Group, pointed 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.”