Loryma is expanding its range of functional extrudates that optimise the nutritional values and mouthfeel of applications in the sports nutrition, snack and convenience sectors. The cereal crispies, protein crispies and breadcrumbs are available in various shapes, colours and sizes, and are derived from wheat and other raw materials.
The cereal crispies of the Crisp range give a crunchy effect to breakfast cereals, muesli and chocolate bars, as well as sweets and baked goods. In addition to wheat, corn, rice and quinoa are also suitable as a base for the crispy extrudates. Depending on the raw material, various attributes such as high-protein, low-fat, high-fibre and sugar- and salt-free can be achieved, as can organic certification.
The protein-rich IsoCrisp made from whey and milk protein is suitable for applications aimed at health-conscious consumers. They can help to bring added bite to fitness bars, granola or other snacks.
Breadings with products from the Crumb range are particularly crispy and designed to protect substrates such as meat, meat alternatives, cheese or potato products during frying or deep-frying. The various blends differ in colouring, nutritional value and shape. The range offers extruded breadcrumbs based on maize, rice and potatoes for different types of processing and end products.
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