A novel processing platform for high-protein crispy snacks.
Transform protein-rich, high-moisture food matrices into thin, light and crispy snack structures — without conventional deep frying.
Commercially demonstrated in chicken. Plant and alternative protein systems are potential applications, open for evaluation.
Many conventional expanded snack systems rely heavily on starch to create light, porous structures.
As protein content increases, achieving desirable expansion and crispness can become increasingly challenging, often creating compromises in density, hardness and eating quality.
We developed another route.
Understand the structural challenge →Our platform combines controlled forming, energy transfer and moisture management to create a crisp snack architecture from protein-rich food matrices.
The process is designed around structure — not simply ingredient addition.
Explore our approach →Thin, crispy snack format
Commercial product: Shanneng Matrix chicken crispsOur current commercial demonstration uses chicken breast as the primary structural matrix.
Rather than using protein simply as a nutritional addition to a conventional starch snack, the protein-rich matrix itself becomes the foundation of the final crispy structure.
The result demonstrates the platform’s ability to transform a high-moisture protein matrix into a thin, shelf-stable crispy snack format.
This demonstration applies to our current chicken-based product. Compatibility, shelf life and performance of other materials require separate evaluation.
View the commercial reference on Xiaohongshu ↗A commercial starting point. New materials to evaluate. Each protein system deserves its own evidence.
Commercially demonstrated in chicken
Our current commercial application demonstrates the transformation of a high-moisture chicken-based matrix into a thin and crispy snack structure. Other animal-protein systems remain open for evaluation.
Explore application →Potential application
The structural approach may offer opportunities for legume-derived and other plant-protein systems where conventional snack processing can struggle to balance protein content with desirable texture.
Explore application →Potential application / open for evaluation
Alternative protein matrices may provide additional opportunities for next-generation crispy formats. Mycoprotein compatibility with our platform has not been commercially demonstrated.
Explore application →Open for evaluation
Have a different material in mind? We welcome an initial discussion of its food-use status, physical form and target product before considering a material-specific evaluation.
Explore application →Bring a material, a processing challenge or a product ambition. Start with a focused technical conversation.