Crespel & Deiters Food

Preservare la tradizione, innovare per il futuro – con il nostro Lory®Tex, proteine vegetali testurizzate di frumento o piselli (TVP) In Italia, il cibo è sinonimo di tradizione e qualità. I prodotti ibridi con proteine vegetali testurizzate di frumento (TVP) offrono un modo per innovare senza rinunciare all’eccellenza della cucina italiana: 🍅 Gusto autentico: un sapore neutro che si integra perfettamente nelle ricette tradizionali italiane 🥩 Consistenza simile alla carne: ideale per polpette, ripieni per lasagne o salsicce 🌱 Sostenibilità: una soluzione moderna per ridurre il consumo di carne preservando il gusto ⚖️ Profilo nutrizionale più equilibrato: più fibre e meno grassi saturi – ideale per i consumatori attenti alla salute Il nostro TVP Lory®Tex aiuta i produttori italiani a creare prodotti ibridi che valorizzano la tradizione, abbracciando al contempo sostenibilità e benessere. Per qualsiasi domanda, il nostro Sales Manager Roberto Antonuccio è a vostra disposizione. #ItalianCuisine #HybridProtein #TexturedWheatProtein #SustainableFood #FoodInnovationItaly

Welcome to Jurassic Park! Our test kitchen went a little wild, playing around with our latest innovation: Lory® Crumb Colored are bright colored crumbs designed for coatings that stand out. The eye-catching colors come from natural coloring foods only. The crumbs hold their color through baking and frying, and the finished product's flavor stays completely untouched. Several shades can be combined on a single product, each one staying clearly separated from the next. Mix two or more colors, or with conventional crumbs, the coloured crumbs don’t bleed. With targeted coverage, it even allows for multi-color patterns and bold color accents. Whether it's a seasonal launch, a co-branded product or a limited edition, colored crumbs don't just help a product stand out – they make it the one people reach for first. Lory® Crumb Colored slots into existing breading lines, needs no recipe adjustments of the substrate, and delivers reliable results at industrial scale, piece by piece. Available in punchy green, playful pink, sunny yellow, bold orange and crisp white. Could we spark your imagination? Pink unicorns. Your favorite team's crest on a nugget. Red, heart-shaped bites for Valentine's Day. What would you create? For more information click here: #LoryCrumbColored #FoodInnovation #ColoredCrumbs #ColoringFoods #PlayfulFood #FoodDesign #BreadingSolutions #FoodIndustry

High protein, high fiber, lower carb – one pasta concept that brings multiple nutritional levers together. Our pasta recipe (25-0026) combines functional starch and protein solutions to deliver a clear upgrade versus standard pasta (dry product): 34% carbs instead of 68% 20% fibers instead of 4% 32% protein instead of 12% Using Lory® Starch Elara, Lory® Protein D11, Lory® Protein H11 and vital wheat gluten, this pasta fits perfectly into concepts for active nutrition, healthy living and metabolic balance – without compromising sensory quality. ➡ Discover our solutions for high protein & high fiber pasta: https://lnkd.in/ePjp74rt #HighProtein #HighFiber #LowerCarb #SmarterCarbs #CrespelDeiters

𝐑𝐞𝐭𝐡𝐢𝐧𝐤𝐢𝐧𝐠 𝐂𝐡𝐢𝐜𝐤𝐞𝐧: 𝐇𝐲𝐛𝐫𝐢𝐝 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐬 𝐚𝐬 𝐭𝐡𝐞 𝐧𝐞𝐰 𝐬𝐭𝐚𝐧𝐝𝐚𝐫𝐝 𝐢𝐧 𝐩𝐫𝐨𝐭𝐞𝐢𝐧 Unpredictable chicken prices, growing demand for high-quality protein, corporate sustainability goals and strict nutrition standards: in the U.S. market, the pressure on poultry products is higher than ever – while expectations for classic chicken taste and bite remain unchanged. 𝐇𝐲𝐛𝐫𝐢𝐝 𝐜𝐡𝐢𝐜𝐤𝐞𝐧 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐬 𝐩𝐫𝐞𝐜𝐢𝐬𝐞𝐥𝐲 𝐜𝐥𝐨𝐬𝐞 𝐭𝐡𝐢𝐬 𝐠𝐚𝐩. By combining animal and plant proteins, they lower meat content while keeping the familiar sensory profile U.S. consumers expect. With our 𝐟𝐮𝐧𝐜𝐭𝐢𝐨𝐧𝐚𝐥 𝐰𝐡𝐞𝐚𝐭 𝐚𝐧𝐝 𝐩𝐞𝐚 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐋𝐨𝐫𝐲® 𝐓𝐞𝐱 from Crespel & Deiters, chicken processors and foodservice suppliers can: • Reduce animal protein content in a targeted way • Preserve authentic chicken bite, juiciness and structure • Improve nutritional profiles (e.g. less saturated fat, more fiber) • Gain more control over raw material availability and cost From chicken nuggets and tenders to patties and ready‑to‑eat meals: hybrid chicken is not a compromise – it’s smart protein engineering for the next generation of poultry products. 👉 What are your plans for hybrid chicken applications in the U.S. market? Click here to explore more ideas: https://lnkd.in/d6e2ziH4

Turning pasta into a protein carrier: With Lory® Protein, manufacturers can specifically target a high-protein positioning for their pasta. Our reference recipe clearly illustrates the difference compared to standard pasta (dry product): 35% protein instead of 12% 48% carbs instead of 68% similar fiber content By combining Lory® Protein D11, Lory® Protein H11 and vital wheat gluten, you obtain a pasta solution perfectly suited for active nutrition – from high-protein meals to sports and fitness ranges. ➡ Learn more about using Lory® Protein in pasta and baked goods: https://lnkd.in/ePjp74rt #LoryProtein #HighProteinPasta #ActiveNutrition #FoodInnovation

More fiber, fewer available carbohydrates – without compromising texture or process stability. With our functional wheat starch Lory® Starch Elara, pasta manufacturers can formulate recipes that significantly increase fiber content while reducing total carbohydrates. As the graphic (dry product) shows: · 44% carbs instead of 68% · 29% fibers instead of 4% · 12% protein comparable to standard pasta For manufacturers, this means targeted nutritional optimisation with clear benefits for active nutrition, healthy living and balance – while maintaining the typical bite and robust processing performance. ➡ Discover more about our solutions for nutritionally optimised pasta: https://lnkd.in/d8RBW8TK #pizzapasta #LoryStarchElara #DietaryFiber #SmarterCarbs #PastaInnovation