Archer Daniels Midland Co. launched its Textura line of customized crisps at the Institute of Food Technologists’ annual meeting and food exposition going on in New Orleans. The crisps have been shown to work in baked foods, nutrition bars, cereal, snacks and confections.
Whole grain options include a gluten-free sorghum crisp that is 9.5% protein and 11.5% fiber. Another gluten-free crisp is made with navy bean powder. It is 20% protein and 23% fiber. A crisp made with soy protein and oat fiber is gluten-free, a good source of protein at 32% and 26% fiber.
The crisps may come in various shapes, sizes and textures. Fiber thin stars, made with navy bean powder and oat fiber, are one example. A navy bean crisp with blueberry powder is one example of the possible flavor profiles. Red beans and tomato powders are in another crisp.
