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Nut Butter Concepts Almond Protein Crisp
Nut Butter Concepts Almond Protein Crisp is made from Almond Protein Powder, Fava Bean Protein and Native Tapioca Starch. This product is processed and packaged in accordance with Good Manufacturing Practices (GMP) under sanitary condition and is labeled in compliance with the applicable State and Federal Laws.
Product families
Applications
Food & Nutrition — Food
- Convenience Foods
Food & Nutrition — Nutrition & Well Being
- Functional Foods
Product Families
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
- Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
- Plant Proteins
- Proteins & Amino Acids
Food Ingredients — Whole Foods, Extracts & Premixes
- Nut & Seed Products
Other characteristics
- Ingredient Name
- Almond Protein Crisp
- Labeling Claims
Dairy-free, Gluten-free, Naturally Derived, Non-GMO, Paleo, Palm Oil-free, Palm free, Plant-Based, Soy-free, Vegan; Dairy-free; Gluten-free; Naturally Derived; Non-GMO; Paleo; Palm Oil-free; Palm free; Plant-Based; Soy-free; Vegan
- Protein Content
- 57.58 - 57.58 %
- Ingredient Origin
- Plant Origin
- Certifications & Compliance
BRC AA Certified, GMP, Gluten-free, Hazard Analysis Critical Control Point (HACCP), Vegan
- Odor
- Pleasant. No off odor
- Flavor
- Neutral taste with slight almond flavor
- Markets
- Food & Nutrition
- Textures
- Light crispy texture
- Appearance
Tiny crisp in appearance. Off white to cream in color
- Shelf LIfe
- 18 Months
- Ingredient
Tapioca Starch, Calcium Carbonate, Fava Bean Protein
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Boxes
- Quality Standards
- BRCGS
- Food Ingredients Features
- Fiber Enrichment
- Free of Major Allergens
- High Protein Content
- Improved Crispiness
- Rich in Minerals
- Food Ingredients Functions
- Protein Source
- Certifications and Compliance
- BRC AA Certified
- GMP
- Gluten-free
- Hazard Analysis Critical Control Point (HACCP)
- Vegan
- Food and Nutrition Applications
- Protein Bars
Technical data
Table 1 of 4
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 8 | % |
| E. Coli O157 | Negative | per 25 gram |
| Salmonella | Negative | per 25 gram |
| Yeast & Mold Count | max. 5,000 | CFU/g |
| Total Plate Count | max. 20,000 | CFU/g |
Table 2 of 4
13 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories Content | 390.0 | g/100g |
| Cholesterol Content | 0.0 | g/100g |
| Fat-Total | 5.83 | g/100g |
| Trans Fats | 0.0 | g/100g |
| Saturated Fat | 0.64 | g/100g |
| Poly-Unsaturated Fats | 1.74 | g/100g |
| Insoluble Fiber | 5.6 | g/100g |
| Calories from Fat | 52.0 | g/100g |
| Carbohydrates Content | 27.04 | g/100g |
| Protein Content | 57.58 | g/100g |
| Sugar Content | 3.43 | g/100g |
| Dietary Fibers | 5.75 | g/100g |
Table 3 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Free Fatty Acid | max. 10 | % |
| Peroxide Value | 10.0 | meq/kg |
| Aflatoxin Content | max. 8 | ppb |
Table 4 of 4
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Vitamin A | 0.0 | %/100g |
| Vitamin C | 0.0 | %/100g |
| Iron Content | 3.15 | mg/100g |
| Calcium Content | 606.42 | mg/100g |
