Beyond Extrusion: Exploring New Routes to High-Protein Crispy Snacks

The route should follow the product

Extrusion is an established food-structuring tool, not a single fixed recipe. Research continues to investigate ways of changing its expansion and texture outcomes, including work on assisted expansion. An alternative-route discussion should therefore begin with the material and product brief, rather than an assumption that one technology is universally superior. [1]

Separate the functions before comparing the routes

As a development framework, distinguish forming the material, developing its structure and managing the final moisture state. A process may combine these functions or distribute them across stages. The useful question is which arrangement suits the proposed matrix and the desired format.

Our public platform overview uses these functions to explain the approach. It is not an equipment specification or a transferable operating recipe.

Compare evidence at the same level

A fair comparison needs an agreed product target and a clear boundary for the work being compared. A promising sample, a repeatable pilot result and a product sold commercially answer different questions. None automatically proves the economics or scalability of another formulation.

For a non-fried protein snack evaluation, we would propose considering eating quality, yield, repeatability, packaging needs and production integration together. An energy-efficiency or cost advantage should only be claimed after a defined, like-for-like assessment.

Jiyu Foods has commercially demonstrated a chicken-based crispy format without conventional deep frying. We welcome co-development discussions about other matrices, with suitability and performance remaining subject to evaluation.