Crespel & Deiters, a refinement expert in plant-based raw materials, has introduced two high-protein crisps designed to raise the protein content of recipes while keeping a clearly defined crunch. Lory® IsoCrisp Fava Protein delivers 50.5g of protein per 100g, while Lory IsoCrisp Wheat Protein provides 65.4g per 100g.

Extruded for a stable bite

Manufacturers of active nutrition products, snacks and confectionery are working to combine high protein content with genuine sensory appeal, according to the company. It says the extruded, stable texture and consistent particle size of both ingredients deliver a satisfying crunch, making them suited to bites, clusters and layered formats.

Both crisps are described as easy to integrate into existing recipes, which gives manufacturers a more efficient and flexible route to market. It points to three uses: raising the protein content of a finished product, responding to a hike in milk protein prices, or moving toward plant-based, soy-free formulations.

Fava protein for coated confectionery

Lory IsoCrisp Fava Protein is made from the fava bean, also known as the faba bean. The round crisp has a diameter of 12mm and is particularly well suited to chocolate-coated crunchy balls and bite-sized confectionery. Its smooth, round surface is said to allow a fine, even coating, which the company describes as cost-effective and as supporting an improved, calorie-reduced nutritional profile in finished products.

Wheat protein for bars and cereals

Lory IsoCrisp Wheat Protein has a smaller diameter of 4mm, which gives a fine, homogeneous crunch. As a wheat-based, plant-derived alternative, it complements the existing range of milk- and whey-based crisps, and the company positions it as particularly appealing for those navigating the rising price of milk protein. Suggested applications range from protein bars and porridge to cereals, muesli and confectionery.

Demand for protein without compromise

The company cites a survey by Innova Market Insights (Top Ten Trends 2026), in which around 60 per cent of consumers globally said they are actively looking to increase their protein intake but without compromising on taste or texture.

Crespel & Deiters, a family-owned company now in its sixth generation, produces the Lory IsoCrisp range using extrusion technology and draws on more than 165 years of experience in refining renewable, plant-based raw materials. Its in-house R&D lab and extrusion innovation hub allow it to advise manufacturers on the appropriate particle properties and formulation approach for their specific recipes.

“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,” says 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.”

For more information, visit: www.crespeldeiters.com

Digital issue: Please click here for more information