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Lasso, the US food technology company, has announced the commercial debut of its proprietary Lasso SpinTech process through the launch of snack brands Froobies and CronchClub.
Developed by scientists at Harvard University’s Wyss Institute, the patented SpinTech technology uses centrifugal force to physically weave protein and fibre together at a structural level. According to the company, this method eliminates the requirement for artificial additives, binders or excess sugar, allowing for the production of clean-label dehydrated foods with enhanced nutritional profiles.
The first of the new brands, Froobies, is a fruit-based snack intended for both children and adults, with each serving containing 4g of protein and 3g of fibre. The second brand, CronchClub, is a protein-forward baked crisp providing between 21g and 23g of protein and 7g to 8g of fibre. Both products are currently available for pre-order via direct-to-consumer websites, with a retail roll-out scheduled for specialty stores in New York City in the coming weeks.
Lasso CEO Mike Messersmith commented: “Consumers want real innovation, not legacy brands repackaging familiar formulas with added protein and calling it progress. Because we’ve invested in proprietary technology from day one, we can bring new concepts to market in months, not years, and Froobies and CronchClub are proof”.
Headquartered in Boston, Lasso evolved from the plant-based meat start-up Tender Food, which remains a brand within the wider portfolio.
Source: Lasso (via BusinessWire) / FoodBev
