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Blended protein crisps broadens market options, says Batory Foods

By Kacey Culliney , 16-Oct-2012

New protein crisp plugs industry demand for wider variety, says Batory Foods
New protein crisp plugs industry demand for wider variety, says Batory Foods

New protein blend crisps fulfil a marketplace demand for wider variety and better priced options, Batory Foods says.

The crisp ingredient can be used to add nutritional value to cereal, protein and granola snack bars as well as baked goods.

US ingredients distributor Batory Foods has launched its protein crisp range Simply Crisps to give customers “an even broader selection and more flexibility”. The new product will join its current product Fonterra Whey Crisps.

Simply Crisps are made up of 60% protein, neutral in flavour and free from Recombinant Bovine Growth Hormone (rBGH). The product is available in two formulations: a milk and whey protein blend and a milk and soy protein blend.

Industry demand for protein ingredients has surged over the years, and the global market is set to exceed $24.5bn by 2015, according to a Global Industry Analysts report. This growth will be underpinned by growing scientific evidence supporting the advantages of protein, an increasingly health conscious population and rising income levels, it said.

Vanessa Hodges, senior product manager for proteins and lecithins at Batory Foods, said: “We’re thrilled to have developed a product line that fills a real marketplace need for protein crisps.”

Tackling supply constraints

Batory Foods’ crisp portfolio now includes products that use both milk and soy protein sources. This ensures customers can avoid the supply constraints often faced when sourcing whey products, it said.

The blends enable lower price points and mark a suitable option for manufacturers whose end users do not require 100% whey protein, it said.

“These blends allow us to pass on efficiencies and savings to our customers – without sacrificing quality or taste,” Hodges said.

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