Our production processes and raw materials are constantly evolving to meet customers demands. We have chosen to enhance different types of products, such as plant-based products, to meet most updated market trends.
We have the know-how to process any type of raw material, from the most common to the most innovative.
One of the most common ingredients, but one that requires great know-how to be processed.
Potatoes are available for the pellet processing in three different kinds: starch, flakes and granules. Potato flakes are used as pastry regulators on account of their cold swelling properties. Granulates are heat-soluble products, and they can also be combined with cold swelling potato starches.
Potato starch in snack products leads to higher expansion in the finished product. This results in improved texture with regard to crispness, whereby the original taste is maintained. It can also extend the shelf life.
Corn, with its characteristic sweet flavor, is an evergreen favorite snack ingredient. Corn is a good source of fiber and additional fiber in your diet has digestive benefits. It helps with blood sugar levels because of its fiber content, B vitamins and protein content by stabilizing the passage of food through the digestive tract which prevents too rapid or too slow of an uptake of sugar into the bloodstream. Studies have also reported the ability of corn to improve overall nourishment and energy.
Mixing different gluten free cereals means strengthening the flavor and health benefits of each one. The most common cereals composing this category of raw materials are amaranth, buckwheat, millet, gluten free oats, quinoa, rice, rye and sorgum. Rye is a rich source of magnesium with other whole grains. Millet is a good source of some very important nutrients, including copper, manganese, phosphorus, and magnesium. Rye fiber is richly endowed with non-cellulose polysaccharides, which give a feeling of fullness and satiety, making rye bread a real help for anyone trying to lose weight.
Soy is one of the trending raw materials in recent years. More and more people consume soy-based foods: it has exceptional nutritional properties and it is healthy.
Legumes (or pulses) include beans, lentils, peas, and chickpeas.
They represent one of the best sources of protein, fiber, vitamins, and minerals.
Using selected legume flours, our team of experts designed recipes that can offer high nutritional profiles and tastes. These ingredients provide a special texture and crispiness, ideal to develop bespoke flavorings and seasonings.
