Where Market Ambition
Meets Manufacturing Reality

Developing an extruded snack requires more than combining attractive ingredients. A successful product must deliver the intended taste, texture, nutritional profile, shelf stability and commercial cost — while remaining repeatable in production. Foodiva's development team turns product objectives into formulations and processes that move from structured trials to commercial manufacturing.

Foodiva

Ingredient Systems
We Work With

  • Legumes — lentils, chickpeas, peas, fava beans
  • Grains — corn, rice, multigrain systems
  • Plant proteins — pea, chickpea, lentil
  • Functional ingredients for texture and expansion
  • Flavor systems — herbs, spices, vegetable powders, savory, sweet, regional
  • Customer-specific ingredient combinations

Ingredient selection is based on how the complete formulation performs.

The Development Process

Starting With the Brief

Target market, ingredients, nutritional objectives, texture, shape, flavor, packaging, volume, cost and timeline — considered together, because changing one affects the others.

Flavor & Finishing

Base-formulation ingredients, surface seasoning, oil-assisted or combined systems. Heat-sensitive flavors are validated, not assumed to survive extrusion.

Extrusion & Texture

Legumes and plant proteins do not behave like conventional grains. We balance formulation, moisture, die geometry and drying to establish a realistic processing window, not a one-off sample.

Claims & Scale-Up

High-protein, vegan, gluten-free or clean-label positioning is validated against the finished formulation and target market before it reaches packaging. A product moves to routine production only after review.

Custom Extruded Snack Development

Custom development covers the full path from idea to production: ingredient system selection, recipe formulation, shape and tooling decisions, structured pilot trials on twin-screw extrusion, sensory evaluation, seasoning development and commercial validation. Customers can enter at any stage — with only a market objective, with an early prototype, or with an existing product that needs reformulation for cost, nutrition or a new market. Development scope, timelines and ownership of the resulting formulation are defined before work begins.

Vegan & Gluten-Free Development

Vegan and gluten-free positioning is engineered into the recipe, not added as a label. Our legume platforms are naturally plant-based: commercial examples include the gluten-free Sea Salt chickpea recipe, the vegan and gluten-free Vegetables lentil recipe, and the vegan Protein Pops range built on lentil flour and pea protein. For gluten-free projects, ingredient systems are selected and reviewed for the target market's regulatory thresholds, and final claims are validated against the finished formulation before they reach packaging.

Develop Your Next Product

Share your concept, target ingredients, nutrition goals, texture, flavor, shape, market, packaging and expected volume. Foodiva will review what is proven, what requires development and what may not be commercially practical. Validated concept in hand? Move to OEM & Contract Manufacturing.

Contact Us