Crespel & Deiters brings pea protein granules to plant-based formulation market
Ibbenbüren-based ingredient specialist Crespel & Deiters has launched Lory® Tex Granules, a pea-based extrudate designed to meet the functional and nutritional demands of plant-based meat and fish alternative applications.
The product extends the company’s established wheat protein processing expertise into pea-derived ingredients, applying the same core extrusion technology the company has refined over several decades.
What sets the granules apart
Lory Tex Granules are produced via controlled extrusion to yield a granulated extrudate with a slightly fibrous structure. The ingredient delivers a protein content exceeding 65%, alongside a dietary fibre content of 5.6 g per 100 g. Its high water-binding capacity means target textures
can be achieved at lower inclusion rates, which simplifies formulation work and can reduce manufacturing costs.
Of particular note to product developers is the ingredient’s light colour and near-neutral flavour profile, properties not commonly associated with pea-based proteins. This characteristic reduces the need for masking agents and broadens seasoning options, making it a practical choice for clean-label formulations with shorter ingredient declarations.
Application scope
The company positions Lory Tex Granules across several product categories: plant-based meat and fish alternatives, hybrid products that combine animal and plant protein sources, and snack and convenience formats. Its defined functional properties are intended to offer formulators a consistent, predictable raw material in applications where texture and mouthfeel are critical performance parameters.
Raw material sourcing is exclusively from European agriculture, which the company highlights as relevant to supply chain transparency and regional sourcing requirements.
Refinement as a technical discipline
Crespel & Deiters says its expansion into pea protein not as a category pivot but a systematic transfer of process knowledge. The company’s core technologies, namely fractionation, extrusion, modification and protein hydrolysis, are applied across raw materials with the same engineering rigour.
Philipp Deiters, CSO Food at Crespel & Deiters, describes the company’s technical philosophy: “Taking a raw material and changing it so that it performs measurably better in a specific application than it would in its native form is what refinement means to us. Be it extrusion, modification or protein hydrolysis, those who understand process technology know exactly what is behind it. And that standard applies to every raw material we work with, both wheat and
peas alike.”
He added that the company’s ambitions extend beyond ingredient supply: “We are far more than an ingredient supplier, as we also promise process expertise and work with customers to deliver complex development projects.”
Infrastructure supporting development
Customer-facing development work is supported by a technical centre in Zwingenberg, Germany, and an extrusion facility in Helmond, the Netherlands. These facilities are positioned to support collaborative formulation and application development projects.
Founded in 1858, Crespel & Deiters is a sixth-generation family business employing approximately 450 people, with an international sales and service network.
For more information, visit: www.crespeldeiters.com
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