The company wonders can be seen and experienced at Fi Europe, Frankfurt, November 17-19, Hall 3.1, Booth A20. Functional, plant-based ingredients expert to showcase refinement know-how.
Ibbenbüren, Germany – Crespel & Deiters will demonstrate how plant-based raw materials can be turned into functional food ingredients and application-specific solutions through targeted technological refinement. The ever-expanding portfolio of the family-owned company includes wheat, pea and fava bean, with regional soy ingredients set to follow.
Crespel & Deiters will also present its new brand identity, which has been several years in the making. While its food ingredients business was previously known as wheat specialist Loryma, it now positions itself as a refinement expert with a broad raw material portfolio and unrivalled technological and application know-how.
At the booth, Crespel & Deiters will not only highlight its current ingredients but also unveil its collaboration with VEPRONA GmbH from the Münsterland region to secure the availability of single-variety soy grown in Europe. The aim is to offer sustainable, functional soy ingredients for the food industry, and representatives from both companies will be on hand to discuss possible options.
Solutions for a Wide Range of Applications
The booth is designed as a house, reflecting the holistic approach of Crespel & Deiters comprising its solutions for active nutrition, plantification, baked goods & pasta, breading and confectionery. All showcased innovations make processing more efficient and enable the development of end products with an optimized nutritional profile.
For active nutrition products, Crespel & Deiters will demonstrate how protein and texture profiles can be adjusted with Lory® Crisp and Lory® IsoCrisp for bars, nutritionally enhanced bakery products and snacks.
The extruded crisps come in different sizes and from different raw material sources, and deliver a crunchy bite in clusters and layers. Lory® IsoCrisp Wheat, based on wheat, provides a high protein content of 65.4g per 100g, while Lory® IsoCrisp Fava, made from fava bean, provides 50.5g per 100g. Hydrolyzed, powdered Lory® Protein H11 from wheat can also be used to complement the protein base.
Plant-Based Proteins for Baked Goods and Pasta
For baked goods and pasta, the company supports high fiber and protein recipes with Lory® Protein D11 and D12 – denatured wheat proteins that have a neutral taste and light color.
The powdered ingredients can be used to enrich a wide range of pasta and bakery products with protein, and two applications will be available for tasting at the stand: butter biscuits and chocolate chip cookies made with Lory® Protein, functional starch Lory® Starch Elara and Vital Wheat Gluten.
The modified wheat starch Lory® Starch Selenit will also be on show. It serves as an adhesive for seeds and toppings, and as a vegan glazing agent.
Mixed with water, and with a little vegetable oil for a glaze, it forms a low-viscosity, sprayable and stable suspension, that does not burn on baking trays. In confectionery, Lory® Starch Selenit can also replace glucose syrup as a binder for transparent, sugar-free coatings, and give creams and fillings more body.
At the booth, visitors can explore its functional properties in practical bakery applications.
Functional Ingredients for Breading and Plantification
For breading, Crespel & Deiters presents colored Lory® Crumbs for innovative product concepts, toppings and seasonal, limited edition offerings.
The crumbs are colored with natural coloring foods, are sugar-free, neutral in taste and stay color-stable during cooking. The shades can be mixed or combined and can be used to coat all common substrates or as a topping for baked goods and snacks.
In plantification, animal proteins are replaced or complemented by plant proteins. This functionality will be demonstrated with hybrid meatballs made with Lory® Tex Granules from pea. They have reduced fat content and a firm, meat-like bite.
Crespel & Deiters Highlights Refinement Expertise at Fi Europe
“In product development, the decisive question is which function the end product must achieve,” says Philipp Deiters, member of the Executive Board and CSO Food at Crespel & Deiters.
“We combine the selection of plant-based raw materials with appropriate refinement technologies and application know-how, and advise our customers accordingly during product development. At Fi Europe, we’ll show solutions that meet specific requirements for on-trend products and, at the same time, add value to the manufacturing process.”
Fi Europe – Frankfurt
Date: November 17–19
Location: Hall 3.1, Booth A20
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