Commercialized non-fried puffing technology for high-protein food matrices

Jiyu Food Technology has developed and commercialized a novel non-fried processing technology that transforms high-protein, high-moisture food matrices into lightweight, expanded, porous and crispy snack structures. One commercialized application is produced from 96% chicken breast mince. Despite its very high meat content, the product develops a light and expanded structure rather than the dense or tough texture typically associated with conventional meat-based protein snacks. This structure provides greater product volume and a longer, more substantial eating and chewing experience at a relatively low serving weight, creating a new format for high-protein snacks. The technology is beyond the laboratory stage. It has been implemented in commercial production in China, and the resulting product has already been sold and validated in the consumer market. In addition to chicken, we have successfully validated the processing approach with fish surimi, demonstrating that the underlying technology is not limited to a single protein source. We are continuing to explore its application to other protein-rich matrices, including seafood and different meat proteins. We are interested in connecting with food companies seeking new high-protein snack formats, alternative product structures, or new processing approaches for protein-rich raw materials. Based on a partner’s protein source and target product requirements, we can conduct application trials and develop customized prototypes for evaluation. For initial evaluation, we can provide commercial product samples, product photographs and relevant testing data.