Snack Pellets

Snack pellets are semi-finished food products made from a variety of starchy ingredients,

which are later expanded into finished, crispy, ready-to-eat snacks by frying, baking, or air-popping.

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The primary component in all snack pellets is starch, sourced from a wide range of raw materials.

Potato-based materials: This includes flakes, granules, and starches (native and modified).
Cereals and Grains: Common choices include corn, wheat, and rice.
Legumes: Ingredients like lentils, chickpeas, and beans are used for healthier, high-protein, and high-fiber options.
Other Flours: Ingredients like yam, purple potato, sweet potato, ancient grains (quinoa, spelt, amaranth), and plant-based protein concentrates are also used to create diverse snack profiles.

Production Process

Snack pellets have a long shelf life in their semi-finished form, allowing for easy transport before final preparation and packaging.
1. Mixing: Raw materials are combined into a dry dough.
2. Extrusion: The dough is forced through a die under high pressure and temperature, shaping the pellets (e.g., into wheels, squares, rings, or 3D forms).
3. Drying: The pellets are carefully dried to a specific moisture level to ensure stability and a long shelf life of up to 24 months.
4. Expansion (Final Stage): The dried pellets are later expanded into their final form via methods such as frying, baking, roasting, or air-popping. This rapid heating turns trapped moisture into steam, causing the product to puff up into a light, crispy snack.
5. Seasoning: The expanded snacks are then seasoned with flavors, spices, and herbs before being packaged for consumption.