Protein and fibre-rich ingredients for sports nutrition, breakfast cereals and cereal bars
Nowadays, it’s not just athletes who are interested in a balanced diet; health awareness is also rising among the general population. This has led to trends like “Healthy Snacking,” where consumers eat nutrient-rich snacks or mini-meals throughout the day. Protein- and fibre-rich crispies add a crunchy texture and nutritional value to bars, baked goods, and cereals. Resistant starch increases the fibre content in the final product.
High-quality food ingredients for active people
Do you want to extend your portfolio by healthy, trending product variants, e.g. high- protein or low carb?
Our product range includes a variety of different raw materials in different colours and shapes, which can be used depending on the desired functionality. In addition to wheat, other raw materials such as milk or whey protein as well as rice, maize and quinoa are also in our portfolio.
Do you need a crispy-crunchy flavour experience for your product?
We offer crispy highlights for muesli bars or breakfast products – our Lory® Crisp and Lory® IsoCrisp portfolio ensures this, with the latter also scoring points with valuable protein. The fibre-rich wheat starch Lory® Starch Elara and the hydrolysed wheat protein Lory® Protein can also be used to increase the fibre and protein content of the end product.
Are you looking for a stabilizer for your liquid dietary supplements?
Lory® Starch Amber stabilizes oil and water phases, improves texture, and protects temperature-sensitive ingredients—for high-quality, consistent products.
Are you looking for a binding alternative to glucose syrup and sugar?
Lory® Starch Opal gives products a pleasant mouthfeel and optimal texture, retains moisture, and prevents brittleness in reduced-sugar recipes.
Do you wish support in developing or improving your product(s)?
Our agile R&D adapts swiftly to market trends, ensuring our portfolio meets the evolving needs of the active nutrition sector with precision-targeted solutions.
Are you looking for extrusion outsourcing with individual product solutions, aligned to your requirements?
We are a pioneer for food extrusion with our own technical centre.
We develop innovative extruded cereal and protein products on our own laboratory extruder and prepare them for subsequent scale-up on our modern production lines.
Dedicated portfolio for every need
With our highly functional solutions and our expertise, a whole new world of individual product designs opens up to you.
- Extrudates with valuable protein
- Basis milk, whey, wheat and fava
- Protein content between 45 and 75% dry mass
- Crunchy texture
- Available in various shapes and sizes
- Sugar reduction
- Nutritional value optimization
- Consistency optimization
Extruded cereals for a crispy, crunchy taste experience
- Basis wheat, maize, rice, quinoa
- Available in various colours and sizes
- Provides crispiness
Extruded flakes for instant sports nutrition
- Basis milk or rice
- Quickly and easy to prepare
- Our rice-based variant is a valuable source of carbohydrates and is excellent for pre- and post-workout meals
- With an impressive protein content of 48.5 %, it offers a high-quality source of protein for athletes and active people.
- Hydrolyzed wheat protein
- High protein content of >82 % (Nx6,25)
- High solubility (>60 % at pH 6,2)
- Easy to disperse
- ph- and heat stable
- Process stability (shear, heat, acid)
- Plant-based
- Hydrolyzed wheat protein
- High protein content of >82 % (Nx6,25)
- High solubility in an acidic environment
- Foam forming ability
- Emulsifying and gelling properties
- Plant-based
- Denaturated wheat protein
- High-protein content of >82 % DM (N x 6.25, Kjeldahl)
- Easy to disperse
- ph- and heat stable
- Plant-based
- Process stability (shear, heat, acid)
- Water binding
- Fiber rich wheat starch
- Specially modified starch in the form of phosphatised distarch phosphate which is largely indigestible for humans.
- Combines the functionality of wheat starch with the nutritional value of dietary fiber.
- Lory® Starch Elara is ideal for fiber enrichment due to its high dietary fiber content of ~90%*.3.
- With the right combination of wheat protein or the reduction of standard starches or flour, protein-rich or low-carbohydrate products can be produced.
- Very stable during processing.
- Stabilizer for liquid supplements and meal preparations
- Emulsifying: stabilizes oil and water phases like vitamins, oils and other fat-soluble components
- Cold swelling: No heating step for starch activation needed –> protects temperature-sensitive ingredients
- Improved texture and mouthfeel:
- Lory® Starch Amber provides a pleasant texture and creamy mouthfeel
- Keeps particles suspended in the liquid, ensuring a uniform product
- Compatibility: compatible with a wide range of ingredients, including acids, sweeteners, and flavors, making it suitable for diverse formulations
- Modified wheat starch
- Binding alternative to glucose sirup and sugar
- Provides mouthfeel and texture
- Retends moisture: preventing brittleness of sugar reduced formulations
- Denatured wheat protein
- 60 % protein content (Nx6,25, Kjeldahl).
- Easy to disperse
- ph- and heat stable
- Plant-based
- Process stability (shear, heat, acid)
- Water binding
Services
We are a reliable and secure partner for all your needs.
Our value chain offers everything from a single source, ensuring seamless integration and superior quality. As a pioneer in food extrusion, we offer our customers individual solutions for their specific requirements.
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