German ingredients producer Crespel & Deiters will present an expanded range of plant-based ingredients for baked goods, snacks and confectionery at Fi Europe 2026, held in Frankfurt from 17–19 November.
The company is using the event to demonstrate how refining wheat, pea and fava bean raw materials can help manufacturers adjust protein content, texture, surface finishes and processing performance. It will also introduce its refreshed corporate identity, bringing the former Loryma food ingredients operation under the wider Crespel & Deiters name.
Its development work is aimed at applications from biscuits and nutrition bars to savoury snacks and coated products.
Protein and crunch
For biscuits, cookies and other baked goods, the company is highlighting Lory® Protein D11 and D12, denatured wheat proteins designed to increase protein levels without strongly affecting colour or flavour. Samples of butter biscuits and chocolate chip cookies will demonstrate formulations incorporating these proteins, Lory® Starch Elara and vital wheat gluten.
For snack bars, clusters and coated snacks, Lory® Crisp and Lory® IsoCrisp provide crunchy inclusions in different sizes and based on several raw materials. Lory® IsoCrisp Wheat contains 65.4g protein per 100g, while the fava bean version contains 50.5g per 100g. Hydrolysed wheat protein Lory® Protein H11 is also available for protein fortification.
These options give developers scope to combine protein enrichment with the bite and mouthfeel required in sweet and savoury products.
Coatings and toppings
Modified wheat starch Lory® Starch Selenit offers a sprayable adhesive for seeds and toppings, as well as a vegan glaze. Crespel & Deiters says it forms a stable, low-viscosity suspension when mixed with water and, if required, vegetable oil. In confectionery, it can serve as a binder for sugar-free coatings and improve the body of fillings.
Coloured Lory® Crumbs extend the range of decorative options for baked goods and savoury snacks. Made with colouring foods, the sugar-free, neutral-tasting crumbs can be blended and are designed to retain their colour during cooking.
Crespel & Deiters will also outline a collaboration with VEPRONA intended to secure European-grown, single-variety soy for future functional ingredients. The display will be at Hall 3.1, stand A20.
