Fonterra launches natural dairy protein crisps

13/09/05 Fonterra Co-operative Group has 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.

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