Reducing potato flakes changes the ingredient system responsible for early water uptake and dough cohesion in many formed snacks. Replacement level and added water therefore need to be developed together so ingredient flexibility does not create unstable forming or finished texture.
What can we help you achieve?
Cost optimization
For snacks, reducing reliance on premium raw materials can create valuable cost savings while preserving the quality customers expect.
Ingredient flexibility
A versatile formulation route can support more product concepts without starting development from scratch.
Stable supply
Broader sourcing options can reduce dependency on a single raw material and improve resilience when markets fluctuate.
Our Recommended Ingredient Solution
OryzaGEL
This ingredient can provide binding and water management and stability and viscosity building in this formulation. Because it is pregelatinised, it develops viscosity in cold water and has high water absorption, so it can contribute before a full cooking step.
PisumGEL
It supports the same validated formulation objective(s), but it brings a different ingredient profile. The pregelatinised pea route is notable for early cold-water uptake; documented work also supports partial potato-flake replacement while maintaining binding and dough consistency.
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.
