The company will launch its Textura range of protein and fiber crisps at nutraceutical trade show Vitafoods next month.
"There are a lot of 80% and 60% protein crisps on the market. Textura is unique in that we start by collaborating with our customers to design a completely customized crisp that meets the finished product attributes they are seeking to achieve," Matthieu Le Gal, international sales manager for ADM Foods & Wellness, told BakeryandSnacks.com.
“One of the best source is soya, it is a sustainable source with higher level of protein," he said.
Health & Wellness
He added that protein crisps were in-keeping with current consumer snack preferences.
“There’s a big trend for health, wellness and nutrition and the market is looking for a product with fiber and protein.”
Le Gal continued that many consumers led busy lives and sometimes had no time for lunch, making a high protein cereal bar an attractive alternative. A survey from Mintel found that 58% of consumers ate cereal bars to curb hunger until their next meal and 34% said they did so to save time.
Supply challenges for milk proteins
Milk proteins are another possibility for snack bar and cereal manufacturers, but Le Gal said that supply constraints for milk protein sources made soy the preferred choice.
"You have some milk sources of protein, however the price can have high volatility and supply situation is sometime difficult to manage," said Le Gal.
ADM supplies an 80% protein crisp made from soy protein and tapioca starch and also a 60% crisp made from soy protein and rice flour, which are both eligible for “high protein” claims.
It also supplies a fiber crisp made with soy protein and oat fiber under the range. Flavored versions with cocoa, black bean powder or blueberry powder are also available.
ADM will exhibit the Textura range at Vitafoods in Geneva, Switzerland from 6-8 May (Stand 19058).