A processing platform designed to explore new crispy formats across different protein systems.
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.
Discuss this material →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.
Discuss this material →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.
Discuss this material →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.
Discuss this material →Potential applications are research directions, not claims of proven performance. No plant-protein, mycoprotein or other new material is represented here as commercially validated by Jiyu Foods.
LET’S TEST IT.
Start by describing the material and the challenge. Evaluation scope, sample requirements and confidentiality are agreed before trials.
DISCUSS YOUR MATERIAL ↗