Refinement expert Crespel & Deiters extends processing expertise with expanded raw material portfolio
In the development of plant-based meat and fish alternatives, wheat and pea protein rank among the most widely used ingredients. Crespel & Deiters, specialist in the refinement of renewable plant-based raw materials, delivers proven value through the precise control of functionality and product properties. With Lory® Tex Granules, a pea-based extrudate, the company has created an ingredient engineered to meet the specific demands of modern food formulation – delivering functional performance in production, a well-defined nutritional profile and raw materials sourced solely from European agriculture.
The functionality of an ingredient depends on how it is refined. What a plant-based protein becomes in a final formulation, for example, relies on how it is processed. For Lory® Tex Granules based on peas, Crespel & Deiters applies extrusion – a technology the company has developed and refined over decades. Controlled process management produces a granulated pea extrudate with a slightly fibrous structure and precisely defined properties. This makes it reliable to work with in formulations and supports shorter ingredient lists in the finished product – a tangible advantage for manufacturers focused on a clean label and transparent declaration.
Lory® Tex Granules stand out for their light color and near-neutral flavor profile – characteristics that are far from standard in pea-based plant proteins – and support simple seasoning and product development. The extrudate delivers a protein content of more than 65 percent alongside a dietary fiber content of 5.6g per 100g. Its high water-binding capacity allows the desired texture in the finished product to be achieved with lower inclusion rates – simplifying recipes and improving efficiency in the manufacturing process.
Pea-based Lory® Tex Granules are suitable as a plant-based protein in products that demand both a desirable nutritional profile and convincing texture. These include plant-based meat and fish alternatives, hybrid products combining animal and plant protein sources, and snack and convenience formats.
New raw material. Same expertise
The growing portfolio of Crespel & Deiters is the logical extension of its refinement and application know-how built over decades of experience of wheat as a raw material – and systematically transferred to additional plant-based ingredients.
Philipp Deiters, CSO Food at Crespel & Deiters, summarizes the thinking behind this approach: “Refinement is not simply a label we apply to ourselves – it is a statement about what we do technologically. Taking a raw material and changing it so that it performs measurably better in a specific application than it would in its native form is what refinement means to us. Be it extrusion, modification or protein hydrolysis – those who understand process technology know exactly what is behind it. And that standard applies to every raw material we work with, both wheat and peas alike. We are far more than an ingredient supplier, as we also promise process expertise and work with customers to deliver complex development projects. Our technical center in Zwingenberg and our extrusion facility in Helmond, the Netherlands, are designed to deliver exactly that.”
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