Loryma is expanding its Lory IsoCrisp high-protein crispies range with the addition of a wheat variant.

Low in sugar, the extruded solution is made using protein and starch from European wheat, combined with rice flour and cocoa powder. The neutral-tasting crispy balls can be used to add crunch to biscuits, bars and cereals.

Marjolijn van Daalen, research & development manager extruded products at Crespel & Deiters, said: “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.”

Offering 71g of protein per 100g, the vegan crispies are suitable for applications in the low-carb and sports nutrition segments, among others.

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