The company will also present its new brand identity, repositioning its food ingredients business, formerly known as Loryma, around a broader raw material portfolio and its expertise in ingredient refinement.
A key development is a collaboration with German company VEPRONA to secure supplies of single-variety soy grown in Europe, with the aim of developing functional soy ingredients for food manufacturers.
Ingredients for protein enrichment and processing
For protein bars, snacks and fortified bakery products, Crespel & Deiters will highlight its Lory® Crisp and Lory® IsoCrisp extruded crisps, which provide texture and can be incorporated into clusters and layers. Lory® IsoCrisp Wheat contains 65.4g of protein per 100g, while the fava bean-based Lory® IsoCrisp Fava contains 50.5g.
The company will also present Lory® Protein D11 and D12, powdered wheat proteins for increasing protein content in pasta and bakery products. Both have a neutral taste and light colour. Demonstrations will include biscuits and chocolate chip cookies made using the proteins alongside functional starch and vital wheat gluten.
Modified wheat starch Lory® Starch Selenit will be shown in bakery and confectionery applications. It can act as an adhesive for seeds and toppings, a vegan glaze, or a binder for sugar-free coatings. It can also improve the body of creams and fillings.
For breading, coloured Lory® Crumbs use natural colouring foods and are designed to retain their colour during cooking. They can be used as coatings or toppings for baked goods and snacks.
The portfolio also includes Lory® Tex Granules, a pea-based ingredient demonstrated in hybrid meatballs designed to provide a firm, meat-like texture with reduced fat content.
Crespel & Deiters will exhibit at Fi Europe in Hall 3.1, stand A20.
