Plant-Based Snack Solutions

Plant-based snack formulations can combine rice and pulse flours to change protein contribution, raw-material story and texture. Because each native flour brings a different composition and particle profile, blend ratio and hydration should be developed against the chosen forming or extrusion process.

What can we help you achieve?

• Improved nutrition
  A stronger nutritional profile can make snacks more relevant to health-conscious consumers while preserving the expected eating quality.

Our Recommended Ingredient Solution

• PisumNAT
  This ingredient can provide texture and structure building and protein fortification in this formulation. 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.

• OryzaNAT
  It supports the same validated formulation objective(s), but it brings a different ingredient profile. 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
  It supports the same validated formulation objective(s), but it brings a different ingredient profile. 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.

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.