Snacks and Cereals

Get Crispiness, Chewiness, and Crunch

Consumers desire not only ideal taste and texture, but also want healthier, sugar/fat/calorie-reduced options without any loss of flavor experience. Starches and starch-derived products, fibers, plant-based proteins, and potato products can help deliver products with the desired crispiness, chewiness, and crunch. The applications range from chips and crackers, extruded and baked snacks, to cereals, granola, and bars.

Get Crispiness, Chewiness, and Crunch

Snacks and Cereals

Improve your snacks and cereals with these product solutions…

Fiber

fiber enrichment
giving texture and structure
binds moisture

AGENAFIBER, our insoluble organic potato fiber, with its medium to high water-binding capacity is not only the perfect fiber source in fiber-enriched products but also renders texture and structure to cereals and bars. It binds moisture, decelerating the staling process. AGENAFIBER is gluten-free, making it the perfect choice for gluten-free applications.

Key Benefits: fiber enrichment, giving texture and structure

Product offerings include:

Insoluble fiber

Glycerins and Lecithins

sweetener
anti-foaming agent
emulsifier

Organic glycerin helps your bars maintain moisture, improves texture, and lengthens shelf life in cereals and snacks. It is also ideal for coating dried fruit, extending freshness, and adding shine. Lecithin can add moisture to your snack bars, and acts as a release agent to prevent sticking during production.

Key Benefits: sweetener, a humectant for dried fruit inclusions and protein-rich products; anti-foaming agent, emulsifier

Product offerings include:

Instant Products

adjusted extrusion behavior
natural/typical potato taste
gives structure and crispiness

Drum-dried potato flakes, in combination with potato starch, help to improve extrusion behavior in extruded snacks. They also impart a delicious, natural potato taste to snack products. Potato flakes boost expansion, give structure and crispiness, and are used as components in chips.

Key Benefits: extruded snacks in combination with PS; adjusted extrusion behavior, natural/typical potato taste, staple chips component, gives structure and crispiness, boost expansion

Product offerings include:

Potato Flakes

Maltodextrins

sugar reduction
humectant in protein-rich products
can aid in browning

Proteins

added protein
plant-based protein enrichment
and more

Starches

binding
thickening in hot cereals
expansion in extruded snacks

Native potato starch, used together with potato flakes, will boost expansion in extruded snacks. Starches as a component in chips offer structure and crispiness. In hot cereals, starches have a positive effect on binding and thickening. Pregelatinized starches can be used for coating nuts in cereals and snacks.

Key Benefits: binding, thickening in hot cereals, expansion in extruded snacks, staple chips component, gives structure and crispiness, boost expansion, pregelatinized starches for coated nut application

Product offerings include:

Sweeteners

sweetness
sticking cereals together
natural adhesive

Dry saccharification products provide varying levels of sweetness to snacks and cereals, depending on the source (glucose, maltose, fructose). They serve as an anti-caking agent, avoiding clump formation and sticking together of cereals. They provide improved texture and are the ideal ingredient in sugar-reduced applications.

Key Benefits: sweetness, sticking cereals together, natural adhesive, sugar reduction, improved texture, low level of sweetness

Product offerings include:

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