For the consumer
A clear, appealing benefit
- Savoury formats for appetisers, breaks and eating away from home.
- Development focused on flavour and a crunchy bite.
- Protein and fibre as joint targets for the finished snack.
Mix for snack manufacturers
Protein Snacks + Fibra: mix for high-protein, high-fibre snacks
A mix for developing baked snacks with a high-protein, high-fibre target. Designed for breadsticks, crackers and regañás, with attention to flavour, crunch and serving format.
Formulation target: Protein + fibre two nutritional targets in the finished product
Proposal for development: Savoury snacking with protein and fibre In the finished product
Development line: high protein and fibre content is a target. The composition and declarations are validated in the finished food before it is placed on the market.
- Target: protein and fibre
- formulation by project
- Composition to be defined
Finished product · guide image
“Protein and fibre in a savoury snack worth coming back for.
Finished product
Nutrition, benefits and technical information
We define the desired format and nutritional profile with you. Request information about development, composition and supply conditions.
Formulation target: Protein + fibre two nutritional targets in the finished product Development line: high protein and fibre content is a target. The composition and declarations are validated in the finished food before it is placed on the market.
For your business
A product with commercial appeal
- Develop a snack range with two nutritional goals.
- Define shape, size and flavour for your brand and sales channel.
- Assess crunch and shelf life in your product and packaging.
Project composition
- Ingredient selection to be agreed with the technical team.
Request the composition and allergen declaration for the agreed formulation before running a trial.
The detailed composition is provided in the technical data sheet.
Professional information
- Applications
- Snacks
- Mix inclusion rates
- To be agreed for each project
- Production method
- Available in the technical data sheet
- Format
- Ask about pack sizes
- Storage
- Store in a cool, dry place, off the floor.
- Compatible processes
- Baked snack development for bakeries and continuous industrial lines. Forming, baking and drying are validated through trials. Controlled fermentation or freezing, where included in the process, are assessed for each recipe.
- Documentation for Quality and R&D
- Full technical data sheet, allergen declaration, labelling composition and production method. Support for validating nutrition claims on the finished product under Regulation (EC) 1924/2006 and reviewing food information under Regulation (EU) 1169/2011. The documentation is specified for the agreed formulation.
- Samples for industrial trials
- Request samples for pilot-plant, industrial-line or bakery trials. Availability, quantity and conditions are agreed for the specific product and project.
Applications to be developed
Protein and fibre in savoury formats
Breadsticks and picos
A salty format to accompany meals, carry or share.
Crackers and crispbread crackers
Pieces for appetizers, tables and consumption between hours.
Baked bites
Size and seasoning to study according to brand and channel.
Each application is evaluated with its recipe, process and storage conditions.
Development questions
From mix to your snack
What difference does this line make?
Protein Snacks + Fibra brings together two nutritional objectives in one project. Start with the Baked snack and works together protein, fibre and sensory quality.
See also Protein Snacks for projects focused on protein input.
What does high protein and fibre mean?
These are two independent conditions: at least 20% of the energy value must come from proteins; for fibre, at least 6 g per 100 g or 3 g per 100 kcal. These thresholds are not analytical results of this mix.
The final recipe must meet both before using the statements. Consult European conditions.
What do we need to study your product?
The format, flavour, packaging type and channel: appetisers, retail, vending or food service. With this starting point, we assess crunch, product strength and storage performance.
Where are the composition and dosage?
The technical conditions are worked directly with each client. Ask for information to define ingredients, allergens, application tests and mix supply.
To know the other application of this line: Protein & Fibra Integral for bread.
Do you need another version?
We can adapt ingredients, concentration or application.
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FibreTechnical knowledge
Resources on Protein Snacks + Fibra
Developing high-fibre baked snacks without losing the crunch
Crackers, breadsticks and savoury snacks: how to choose fibre, adjust water and thickness, control drying and check that the container retains texture.
Developing industrial baked protein snacks: protein, crunch and stability
A baked protein snack should combine nutritional profile, crunch, flavour and shelf life. Moisture, water activity, process and packaging are evaluated as a system.
Technical challenges in protein snacks: texture, crunch and stability
A protein snack should preserve its fracture and crunch during the shelf life. Moisture, water activity, formulation, cooling and packaging develop together.
Choosing bakery fibres: ingredients, functions and applications
Compare inulin, bran, psyllium, beta-glucans and other fibres according to the bread or snack you want to make, its texture and nutritional objective.
Let's talk about your project
Interested in Protein Snacks + Fibra?
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