Extruded snacks are sensitive to changes in water demand and solids composition because these variables affect how the matrix forms during extrusion and the texture reached after drying. Adding a fibre-rich pea-hull ingredient or wholegrain rice therefore requires developers to balance nutritional enrichment with process moisture and finished density or crunch.
What can we help you achieve?
Fibre enrichment
Adding fibre to extruded snacks can strengthen nutritional appeal while maintaining the texture consumers expect.
Improved nutrition
Better nutritional value can strengthen the product proposition and give consumers a clearer reason to choose it.
Crunchy texture
Crispness can give the finished product a more distinctive bite and reinforce perceived quality.
Our Recommended Ingredient Solution
PisumRICH
This ingredient can provide texture and structure building and fibre and nutrition enhancer and coating and crisping 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.
