Get Crispiness, Chewiness, and Crunch
Snacks and Cereals
Consumers desire not only perfect taste and texture but also want healthier, sugar-/fat-/calorie-reduced options without any loss of taste experience. Starches and starch-derived products, fibers, plant-based proteins and potato products can help to deliver products with the desired crunchiness, crispness and chewiness. The possible applications range from chips and crackers, extruded and baked snacks as well as cereals and muesli components.
Your Checklist
Check out the checklist for expert guidance on your application.
Improve your snacks and cereals with these distinctive ingredients
Starches are essential in snacks and cereals for binding ingredients and providing a crisp, crunchy texture. They act as fillers and thickeners, enhancing the structural integrity of baked or extruded products. Starches also improve shelf-life by reducing staleness and maintaining freshness.
Sweeteners add a touch of sweetness to snacks and cereals, enhancing flavor appeal and palatability. They also play a role in browning and creating a glossy finish during cooking or baking. Sweeteners help with moisture retention, improving texture and preventing dryness.
Maltodextrins are versatile carbohydrates that provide bulk, smoothness, and a neutral flavor in snacks and cereals. They improve crunch and reduce breakage in extruded snacks or granola. Maltodextrins also serve as carriers for powdered flavors, ensuring even distribution.
Seed-based proteins, like sunflower or pumpkin, add plant-based nutrition and a satisfying crunch to snacks and cereals. They are excellent for boosting protein content without compromising taste. Their versatility supports clean-label claims and appeals to health-conscious consumers.
Fiber enriches snacks and cereals with nutritional benefits, promoting digestive health and satiety. It adds texture and contributes to a hearty, wholesome eating experience. Fiber is also a functional ingredient, aiding in moisture retention and improving product stability.
Glycerin acts as a humectant, maintaining softness and chewiness in cereal bars and snacks. It prevents products from drying out, especially in formulations with high protein or fiber. Its mild sweetness complements other ingredients without overpowering the overall flavor.
Lecithin enhances the texture and consistency of snacks and cereals, improving mixability during production. It acts as a natural emulsifier, ensuring even coating of flavoring or oils on products like chips or granola. Lecithin also helps reduce breakage in delicate cereal pieces.
Potato flakes contribute to lightness and crunch in snacks, making them ideal for extruded or baked products. They offer a neutral flavor profile that pairs well with seasoning blends. Potato flakes also enhance moisture absorption, improving dough pliability during processing.