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German ingredients manufacturer Crespel & Deiters has launched two new high-protein crisp ingredients for functional food applications: Lory IsoCrisp Fava Protein and Lory IsoCrisp Wheat Protein.

The new solutions aim to meet growing demand for high-protein solutions as manufacturers across snacking, confectionery and active nutrition work to formulate on-trend, functional high-protein products with sensory appeal.

According to the company, both ingredients deliver a ‘satisfying crunch’ and are ideal for bites, clustered and layered formats due to their extruded, stable texture and consistent particle size.

Lory IsoCrisp Fava Protein is made from the fava bean and delivers 50.5g of protein per 100g. The round crisp is 12mm in diameter and is well-suited to chocolate-coated crunchy balls or bite-sized confectionery. Its smooth surface is designed to enable a fine, even coating, supporting cost-effective formulation and a calorie-reduced nutritional profile in final products.

Lory IsoCrisp Wheat Protein provides 65.4g of protein per 100g and has a smaller, 4mm diameter that gives it a fine, homogenous crunch. The solution offers a wheat-based, plant-derived alternative to complement the existing range of milk- and whey-based crisps, which could support manufacturers who are currently navigating challenging rising milk protein prices. It can be used across a wide range of applications, from protein bars and porridge to cereals, muesli and confectionery.

Both are designed for easy integration into existing recipes, providing a more flexible and efficient route to market for manufacturers.

Philipp Deiters, CSO of food at Crespel & Deiters, said: “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”.

“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.”