A fibre-enriched snack still has to deliver the expected bite and snackability, but insoluble fibre can increase water demand and shift the structure of the finished matrix. Wholegrain brown rice offers a second fibre route, so developers can compare fibre source as well as inclusion level while monitoring process behaviour and texture.
Consumer appeal
The right sensory experience makes snacks more immediately appealing and encourages repeat choice.
PisumRICH
This ingredient can provide fibre and nutrition enhancer in this formulation. This ingredient is derived from the pea hull and contains more than 85% insoluble fibre, with high water retention and strong fat-binding properties rather than protein- or starch-led functionality.
OryzaNAT W
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Unlike white native rice flours, this is a wholegrain brown-rice option, adding a wholegrain route and fibre contribution to the formulation.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
Creates clean-label gluten-free snacks.
Optimizes dough consistency during snack production.
Improves dough hydration and texture in baked snacks.
Creates crunchy baked snacks without frying.
Increases protein levels in snack formulations.
Replaces part of potato flakes in snack recipes.
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