The Crespel & Deiters Group, a leading producer of wheat-based solutions, has completed the integration of Extruded Cereal Products B.V. into its portfolio as of 1 January 2022. With the integration of the extrusion specialist, the Crespel & Deiters Group is expanding its range of plant-based alternatives for the food industry.
ECP, with a production site in Helmond/Netherlands, is an international pioneer in the extrusion of cereal and protein products for breakfast cereals, sports nutrition, bakery and convenience products. With this acquisition, the Crespel & Deiters Group is expanding its technological know-how, securing the supply of in-demand ingredients and adding a further processing step to its comprehensive wheat refinement options.
Having successfully collaborated since 2007, the two entities formed a joint venture in 2014 and, at the beginning of 2020, Crespel & Deiters acquired a 100 % shareholding of ECP. From now on, the distribution of the extrudates produced by ECP – derived from wheat, maize, rice, milk protein and quinoa – will be transferred to Loryma’s portfolio. Loryma is the food specialist within the Crespel & Deiters Group and develops innovative concepts that optimize meat and meat alternatives, baked goods, confectionery and convenience products. The team in Helmond will focus on further development and production in the future.
At the same time, ECP will establish a new production line and significantly increase its capacity to meet industry demand for a wide range of extrudates with different shapes and properties. In the newly created extrusion technology centre, customized solutions will also be developed, which can initially be tested on a small-scale laboratory extruder prior to scale-up, saving time and money.
The complex technology of extrusion holds great potential for diverse product innovations, especially in the growth market of plant-based products and high-protein applications. Extrudates are in great demand as texturisers in meat alternatives and as a source of vegetable protein. In the form of crisps or flakes, they add a crunch effect to snacks, mueslis and breading.
