Multi-Grain Snack Applications

Multi-grain snacks combine flours with different protein levels, particle profiles and raw-material identities in one processing matrix. Changing the rice-to-pulse ratio can alter water demand and structure, so developers need to connect blend composition with process consistency and finished texture.

What can we help you achieve?

• Product differentiation
  A distinctive combination of performance and product story gives snacks a clearer premium position.

Our Recommended Ingredient Solution

• OryzaNAT
  This ingredient can provide texture and structure building in this formulation. The OryzaNAT range can be selected across different amylose profiles and particle sizes, allowing the rice-flour base to be tuned toward firmer or softer texture requirements.

• LensNAT
  It supports the same validated formulation objective(s), but it brings a different ingredient profile. This native red-lentil flour contains about 24% protein in the portfolio matrix, giving it a higher stated protein level than the listed native pea and chickpea flours.

• CicerNAT
  Its chickpea base gives a recognisable raw-material story and is especially relevant for chickpea-led concepts alongside its use in bakery, snacks and extrusion.

• PisumNAT
  This native yellow-pea flour contains about 21% protein, providing a straightforward pea-flour route where both pulse nutrition and native-flour behaviour are relevant.

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.