Pulse-Enriched Extruded Snacks

Extruded snacks are sensitive to flour composition because protein, fibre and process moisture influence the matrix that expands at the die. A red-lentil flour can increase pulse content, but its practical level needs to be developed against extrusion stability, density and finished bite.

What can we help you achieve?

• Pulse nutrition
  A pulse-based approach can give extruded snacks a distinctive nutritional story and clear plant-based relevance.

• Distinctive colour
  Better colour and surface consistency can make the finished product more attractive.

• Extrusion versatility
  A versatile formulation route can support more product concepts without starting development from scratch.

Our Recommended Ingredient Solution

• LensNAT
  This ingredient can provide texture and structure building and fibre and nutrition enhancer in this formulation. 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.

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.