Crespel & Deiters Brings Pea Protein Extrudate to Plant-Based Formulation Market

Why It Matters

The ingredient simplifies formulation and reduces ingredient load, helping brands meet clean‑label demands and accelerate the rollout of high‑protein plant‑based alternatives.

Key Takeaways

• Lory Tex Granules contain over 65% protein.
• Neutral flavor and light color reduce formulation challenges.
• High water-binding cuts ingredient volume in recipes.
• Enables cleaner labels with shorter ingredient lists.
• Produced via extrusion in the Netherlands, sourced from Europe.

Pulse Analysis

Pea protein has become a cornerstone of the plant‑based sector, yet many suppliers struggle with its inherent green hue and earthy taste, which can limit product appeal. Lory Tex Granules address these pain points by delivering a light‑colored, near‑neutral ingredient that blends seamlessly into meat and fish analogues. This breakthrough aligns with the broader shift toward high‑protein, low‑additive formulations, offering manufacturers a versatile building block without the need for extensive flavor masking or color correction.

Crespel & Deiters leverages decades of extrusion know‑how originally honed on wheat to transform peas into a fibrous, granulated form. The process imparts a high water‑binding capacity, enabling formulators to achieve desired juiciness and bite with less overall material. By reducing the inclusion rate, producers can streamline recipes, lower production costs, and meet consumer expectations for shorter, cleaner ingredient lists. The European‑sourced raw material also appeals to brands emphasizing sustainability and regional supply chains.

The launch of Lory Tex Granules could accelerate the adoption of plant‑based proteins across multiple categories, from premium meat‑less burgers to convenient ready‑to‑heat meals. As retailers and foodservice operators prioritize clean‑label and high‑protein offerings, an ingredient that combines functional performance with sensory neutrality becomes a strategic asset. Competitors will likely respond with similar extrusion‑derived solutions, intensifying innovation in the plant‑based ingredient space and expanding consumer choice.