Snacks

Create distinctive snacks with the right ingredient functionality

Snack development often means balancing expansion and crunch with processing behaviour, ingredient choice and nutritional ambitions. From puffed products and extruded snacks to formed crisps, the right ingredient route depends on both the desired eating experience and the production process.

Ebro Ingredients offers rice- and pulse-based ingredients that provide different starting points for snack development. Pellets, flours and fibre ingredients can be evaluated according to your product concept, process conditions and target texture or nutritional profile.

Our Solutions for Smarter Snacking

Laminated Snack Improvement

Improves dough handling and crunch in laminated snacks.

Recommended ingredients

Potato Flake Replacement

Replaces part of potato flakes in snack recipes.

Recommended ingredients

Reduced Potato Dependency Snacks

Reduces reliance on potato-based ingredients.

Recommended ingredients

Extra Crispy Baked Snacks

Creates crunchy baked snacks without frying.

Recommended ingredients

Better Dough Sheet Control

Optimizes dough consistency during snack production.

Recommended ingredients

Protein-Enriched Snacks

Increases protein levels in snack formulations.

Recommended ingredients

High-Fiber Snacks

Supports fibre claims in snack applications.

Recommended ingredients

Gluten-Free Snacks

Creates clean-label gluten-free snacks.

Recommended ingredients

Plant-Based Snack Solutions

Creates vegan snack concepts with improved texture.

Recommended ingredients

Multi-Grain Snack Applications

Combines rice and pulse ingredients in snacks.

Recommended ingredients

High-Protein Crisps

Delivers protein-rich crisp products.

Recommended ingredients

Texture & Structure in Snacks and Bakery

Adds chickpea flours to snacks, GF pasta and bakery.

Recommended ingredients

Improved Laminated & Baked Snacks

Improves dough hydration and texture in baked snacks.

Recommended ingredients

Potato Flake Replacement in Snacks

Partly replaces potato flakes with maize, rice or pea flour.

Recommended ingredients

Frequently asked questions

Can pulse ingredients help me create a more nutritionally focused snack?

Pulse ingredients can provide a useful route when nutritional enrichment is part of the development brief. Ebro Ingredients offers pulse flours and concentrated pea fibre alongside pulse-based pellets, providing several possibilities depending on whether your concept is extruded, puffed or otherwise formed.

The right option should be selected with the whole formulation in mind. Consider the desired nutritional profile alongside processing behaviour, flavour, colour and texture. Any intended nutrition claim should be checked against the complete finished-product composition and applicable legislation.

For projects like this, our application specialists can help translate your nutritional and product targets into practical ingredients to evaluate.

What should I consider when choosing rice or pulse ingredients for snacks?

Start with the finished product rather than the ingredient. Define the required snack format, texture and process, then consider whether rice, pulses or a combination offers the most relevant route. Rice and pulse ingredients available for snack development include pellets and flours, while concentrated pea fibre provides another option where fibre enrichment is being explored.

Compare candidate ingredients for processing behaviour, expansion where relevant, texture, flavour, colour and nutritional contribution. The most suitable route will depend on the formulation and production conditions, so side-by-side evaluation is preferable to selecting on one property alone.

Need a second technical perspective? Our specialists can review the available routes with your product brief and help focus the first comparisons.

How should I approach trials when reformulating an existing snack?

First establish a clear baseline for the current product and identify which attributes must be maintained and which you want to change. This makes it easier to assess whether an alternative rice or pulse ingredient is contributing positively without confusing several formulation changes at once.

Where practical, compare selected ingredients side by side and keep key process conditions controlled. Evaluate relevant criteria such as processing behaviour, expansion, texture and sensory characteristics, then refine from the strongest starting point. The appropriate trial design will depend on your format and process.

If you already have a baseline formulation, our team can help identify which alternatives are worth putting side by side.

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