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.

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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