Ingredients specialist 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 (Lory® Crisp), protein crispies (Lory® IsoCrisp) and breadcrumbs (Lory® Crumb) are available in various shapes, colours and sizes, and are derived from wheat and other raw materials. With additional fields of application, the new product range complements the already well-known Lory® Tex texturate, which serves as the basis for meat alternatives.

The cereal crispies of the Lory® 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 Lory® IsoCrisp made from whey and milk protein is ideally suited for on-trend applications aimed at health-conscious consumers. They bring added bite to fitness bars, granola or other snacks.

Breadings with products from the Lory® Crumb range are particularly crispy and 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. Loryma offers extruded breadcrumbs based on maize, rice and potatoes for different types of processing and end products.

Henrik Hetzer, Managing Director of Loryma: "Extruded cereal and protein products are currently extremely popular because they combine enjoyment with optimised nutritional values. We are sure that our expanded range will inspire our customers. We can also implement individual wishes in design thanks to our own production capabilities, so there are hardly any limits to creative product development."