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 flour, with its naturally sweet flavor, is an evergreen favorite ingredient for snack production. Nutritionally, corn contains dietary fiber, essential B vitamins, and protein. Its distinct flavor profile and adaptability make it a widely popular base for a vast variety of crunchy and savory snacks.
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 and sorghum. Quinoa 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. Oat is richly endowed with non-cellulose polysaccharides, which give a feeling of fullness and satiety, making oat-based snacks an intersting option 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.
