New Zealand dairy cooperative Fonterra has launched a range of natural dairy protein crisps with up to 80% dairy protein content, for use in products such as cereals.


Dairy protein crisps are used to provide the nutritional benefits of dairy protein with improved mouth feel and texture in a range of health-oriented consumer products. They are used as an ingredient in the growing value-added nutritional bar, snack foods and cereals market.


Fonterra said the high protein level has been achieved by new breakthrough patent-pending technology. The technology allows the manufacture of light and crispy, high-protein dairy particulates without the use of any additives, chemicals or processing aids.


The vast majority of protein crisps are currently going into high protein energy bars and Fonterra said it expects that the availability of higher dairy protein crisps will drive even higher growth in this expanding market.