Fonterra dairy protein crisps

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Fonterra's range of natural dairy protein crisps

Media Release

12 September 2005

Fonterra dairy protein crisps

Fonterra Co-operative Group today launched a range of natural dairy protein crisps with up to 80 percent dairy protein content. 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.

Protein crisps, which are used as an ingredient in the growing value-added nutritional bar, snack foods and cereals market, are being launched today by Fonterra at the 4th International Whey Conference in Chicago, where Fonterra is a Gold Sponsor.

Fonterra's dairy protein crisps, with up to 80 percent protein, have the highest protein content of any known dairy crisp currently on the market. This 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.

Fonterra has secured rights to the protein extrusion technology developed by Good Star Foods, Inc. in Reno, Nevada. Dr Bohner, an agricultural engineer and food scientist who co-founded Good Star Foods in 1998, says he is very excited about the relationship with Fonterra.

"We were looking for the right partner. Fonterra fitted the bill. Fonterra has the ability to provide quality and consistency of supply. Fonterra also has the worldwide reach and expertise to market the product effectively."

"We have an excellent starting point with the highest protein whey crisp. In combining our extrusion technology and Fonterra's huge in-depth knowledge of dairy proteins, we will be working together on the next generation of value-added products."

Anthony Lawler, Protein Crisps Business Manager at Fonterra Innovation in Palmerston North, New Zealand, says "the fusion of food engineering and food science has led to the development of a high quality, natural dairy protein crisp that retains its functionality, nutritional benefit and bland flavor profile, allowing it to be used in a wide range of consumer products".

"This gives food manufacturers the marketing advantage of 'the goodness of dairy' while delivering all the great texture and mouth-feel benefits of a crisp."

"Consumers are becoming increasingly knowledgeable about the benefits of protein in managing their weight, and in sustaining energy and performance, and are looking for healthy and convenient food formats such as snacks, bars and cereals," says Mr Lawler.

The vast majority of protein crisps are currently going into high protein energy bars and Mr Lawler expects that the availability of higher dairy protein crisps will drive even higher growth in this expanding market. As consumer demand for more convenient and healthy food options grows, Mr Lawler expects "better-for-you" snack foods to be yet another area of tremendous opportunity.

ENDS

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