New Solutions
KEFIR PROTEIN CRISP BITE
Loaded with plant-based protein crisps, our tasty kefir bites don’t only taste good, they are good for you and stimulate probiotic function.
Crunchy, tasty and nutritious with added protein, prebiotics and traditional kefir.
Combining plant-based protein crisps, kefir powder, and fructo oligosaccharides (FOS) with muesli makes for delicious snack with a satisfying crunchy texture. Health benefits come via the plant protein and FOS, which helps with prebiotic function. Easy to make, easy to take with you anywhere for a healthy snack! Have a closer look at what is inside below.
What is inside?
Take a look at the key ingredients of our new tasty ‘Kefir Protein Crisp Bite’ concept. This is a guide formulation that can be adjusted to fit all sorts of requirements and preferences.
Muesli
VITESSENCE SNAX 1755 (Ingredion)
- Provides protein with crispy texture
- Ready to use and consume for food and beverage applications
FOS L55 (Health Innotech - Vallex)
- Prebiotic function from short chain Fructo oligosaccharide
- Stimulates probiotic growth
- Competitive price
KEFIR POWDER (EPI Ingredients)
Provides tasty traditional kefir taste
Good for stock management
Unsalted butter
Sugar
Water
Salt
Citric acid
Do you need help?
Our Consumer Innovation Centres are specialised in developing new and exciting food and beverage products. Our ‘Kefir Protein Crisp Bite’ formulation is just one of the many possibilities. Send us a quick message and we’re happy to support your next project.
Related Articles & Trends
Malt Butter Beer – A Toast to New Beginnings
Discover Malt Butter Beer, our latest Prototype of the Month. A fizzy malt-based beverage paired with instant malty cream foam, designed for celebration, convenience, and indulgence.
Jebsen & Jessen Ingredients Partners with Shell
Jebsen & Jessen Ingredients (Thailand) Co., Ltd. (JJIT) announces its appointment as Shell’s first official distributor in Thailand for Shell Silk Alkane, a premium personal care ingredient developed using Shell’s proprietary Gas-to-Liquids (GTL) technology.
“Applications of Biotechnology in Seafood Processing”
On December 9 in Can Tho City, Jebsen & Jessen (Vietnam), in collaboration with Amano Enzyme and Can Tho University, successfully organised a customer seminar themed “Applications of Biotechnology in Seafood Processing.”