Milk Protein Crisps Innovation Award Winner at the 2017 Food Ingredients Europe Show ECCO Milk Protein Crisps a 90% dairy protein product, were selected as the winner or the Growth Categories Innovation Award at the 2017 Food Ingredients Europe Show. This Innovation Award is given to an organization or company that has developed a high impact innovative product within the last two years for application in any of the following fast-growing categories in the F&B Industry: Protein, Dairy, Bakery, Beverages, Confectionery. Shape and size of these light, crunchy, low fat and carbohydrate, gluten and soy free, unflavored puffed pieces are customizable for the intended application.The 2.5mm Milk Protein Crisps function well in bars, baked goods, and have even been used as high-protein breading. ECCO Milk Protein Crisps with 5mm size have been made into clusters bound togetherby sweetened coatings and, separately, can be added to ready to eat breakfast cereals. With bland flavor profile, the 10mm product can be easily coated with confectionary or savory flavors. Coated Milk Protein Crisps are ready for direct consumption, but can also be added to trail mixes or any other application requiring a crispy texture, beefed-up protein, and minimal carbohydrate and fat addition. ECCO Milk Protein Crisps make a great snack for any occasion. PRO CRISP™ ERIE introduced a 90% Milk Protein Crisp to its line of dairy protein products.The crisps are made using a proprietary patent pending extrusion process. ERIE's milk protein crisps feature the highest protein content of any dairy based crisp currently on the market, delivering more than 90% protein on as is basis.This higher level of protein affords customers an advantage when utilizing in applications that require a higher protein level and provides flexibility in allowing more flavor or coating to be added without jeopardizing the end protein content. The protein breakdown of the milk protein crisps consists of approximately 80% casein and 20% whey protein and is a similar ratio of proteins to that found in natural milk. The protein source is 100% dairy protein and provides a complete amino acid profile. The protein quality is high and receives a score of 1.0 based on the protein digestibility corrected amino acid score (PDCAAS) method. The crisps are low fat, low lactose, a good source of calcium, gluten free, and have a crunchy texture and bland flavor. With research suggesting that a higher intake of high quality protein can promote satiety, weight maintenance, muscle synthesis, and blood glucose control, ERIE's milk protein crisps are ideally situated to assist in improving consumer’s health.

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