Soy Protein Crisps
Soy Protein Crisps are small, crunchy nuggets produced by co-extrusion of soy protein isolate or concentrate with starch and other minor ingredients. They are the dominant crisp inclusion in protein and nutrition bars worldwide.
The crisps deliver protein content of 60 to 90 percent while contributing the audible crunch, light mouthfeel, and visual contrast that consumers associate with premium bar formats.
We source bulk Soy Protein Crisps from top China manufacturers for our partners. The manufacturer is in Henan. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Packaging
- 25 kg kraft paper bag with PE inner liner
- ISO 9001
- HACCP
- Halal
- Kosher
Specifications
Grades / Types Available: Food Grade, Feed Grade
| Item | Specification |
|---|---|
| Appearance | Light yellow crunchy crisps |
| Protein | 50–80% |
| Moisture | ≤6.0% |
| Fat | ≤5.0% |
| Carbohydrates | 10–30% |
| Particle Size | 2–12 mm |
| Bulk Density | 180–280 g/L |
| Water Activity | ≤0.4 |
| Texture | Crunchy, crisp |
| Heavy Metals (as Pb) | ≤2 mg/kg |
| Total Plate Count | ≤10,000 cfu/g |
| Salmonella | Absent in 25g |
| Purity (Food Grade) | 90% min |
| Moisture/Loss on Drying | 7% max |
| pH | 6.0 - 7.0 |
| Ash | 5% max |
| Lead | < 1 ppm |
| Arsenic | < 0.5 ppm |
| Yeast & Mold | < 100 cfu/g |
Common Markets Grades
Soy Protein Crisps are graded primarily by protein content and particle size.
Standard grades cover 60, 70, 80, and 90 percent protein. The 60 and 70 percent grades use higher starch ratios for a crunchier, lower-density crisp. The 80 and 90 percent grades are denser, harder, and aimed at high-protein bar formulations.
Particle sizes run from 2 mm fines for coating and topping applications through 4 to 6 mm standard bar crisps to 8 mm pillow shapes for cereal use.
Coated grades carry a thin chocolate, yogurt, or caramel shell to deliver flavour cues and protect the crisp from moisture migration in finished bars.
Toasted and salted snack grades are also offered for direct snacking applications, typically at 60 to 70 percent protein with seasoning sprayed on after extrusion.
Applications
- Protein bars across sports nutrition, meal replacement, and snack categories
- Granola bars and cereal bars seeking a protein claim
- Ready-to-eat breakfast cereals and high-protein cereal blends
- Yogurt toppers and parfait inclusions
- Chocolate bars and confectionery seeking textural contrast
- Ice cream and frozen dessert inclusions for crunch
- Trail mixes and high-protein snack mixes
- Coated and seasoned standalone snack products
- Bakery inclusions in muffins, cookies, and breakfast biscuits
- Meal replacement shake toppers and crunchy add-ins
- Clinical and elder nutrition snacks requiring high protein and easy chew
Brands Using Soy Protein Crisps
Widely-distributed consumer products that list Soy Protein Crisps on the ingredient label.
- PowerBarNatural Protein 30% Vegan Protein Bar ↗PowerBar's official Natural Protein 30% product page lists soy protein crispies (16%) made from soy protein isolate, starch and salt as a key ingredient contributing crunchy texture and protein.Label verified 2026-05-24
- PowerBar52% Plus Protein Bar ↗PowerBar's official 52% Plus Protein Bar page lists soy crispies (5%) composed of soy protein, fat-reduced cocoa powder and starch among the ingredients of this high-protein bar.Label verified 2026-05-24
- Clif BarClif Bar Crunchy Peanut Butter ↗Clif Bar's official EU product page for Crunchy Peanut Butter lists soya crispies (made from soya protein isolate, rice flour and barley malt extract) as an ingredient providing crunch and added protein.Label verified 2026-05-24
- AtkinsBrownie Delight Layered High Protein Bar ↗Atkins' official Brownie Delight Layered High Protein Bar page lists soy protein isolate as the first ingredient in this soft and crispy layered bar.Label verified 2026-05-24
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Soy Protein Crisps
Top Soy Protein Crisps manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
How We Help Source Soy Protein Crisps
Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Soy Protein Crisps out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Soy Protein Crisps together with other ingredients such as Collagen Peptide, Soy Protein Isolate and Fish Collagen Peptide into one 20' FCL. If your quantity is small, we can also ship LCL.
Regulatory Status
Soy Protein Crisps are regulated as a conventional food ingredient compounded from soy protein and starch.
In the United States the crisps fall under the standard food ingredient framework. The soy protein component carries the 1999 FDA-authorised health claim relating soy protein intake to reduced risk of coronary heart disease, subject to qualifying conditions.
The European Union treats the crisps as a multi-ingredient food preparation. Allergen labelling for soy under Regulation (EU) 1169/2011 is mandatory.
Codex Alimentarius covers the underlying soy protein products under CXS 175-1989. Starch components are covered by the relevant CXS standards.
Kosher, Halal, Non-GMO Project, and Vegan certifications are widely available. Most premium crisps are made from non-GMO identity-preserved soybeans.
Manufacturing Process
Production uses a twin-screw extruder, typically with a short barrel length to limit denaturation and preserve protein functionality.
A dry blend of soy protein isolate or concentrate, native or modified starch, and minor ingredients such as salt, calcium carbonate, and emulsifier is metered into the extruder. Water is injected to bring the in-barrel moisture to 16 to 22 percent.
Barrel temperatures run at 120 to 160 degrees Celsius. The shear and heat plasticize the dough and develop a continuous protein-starch matrix.
The dough exits through a multi-hole die. The pressure drop causes the moisture to flash off, expanding the strand and creating the characteristic crisp cell structure. A face-cutter chops the expanded rope into the target crisp shape.
The crisps are dried in a fluidized bed or belt dryer to under 4 percent moisture, then cooled, optionally coated, and packed in moisture-barrier containers.
