August 2011/Prepared Foods -- J.R. Short has developed the foundation for a new category of snacks based on its proprietary micro pellet extrusion technology. After pressure popping, the result is a crisp, rather than a chip or rice cake. Best known for its applications to potatoes, this unique micro pellet technique brings the

advantages of advanced texture and low fat content to grain-based products, such as corn and rice. The “crisp” category can now include whole grains and whole multi-grain combinations. The company introduced two legume-based crisps--chickpea and black bean--both delightfully tasty ways to deliver the high fiber and protein content of beans. The black bean crisp delivers 3g of fiber and 3g of protein, the company says. J.R. Short Milling Co., www.shortmill.com pf