Foodiva develops and manufactures high-protein extruded snacks using legume flours and plant proteins. Our commercial Protein Pops platform reaches 26–27 g of protein per 100 g — 13 g per 50 g serving — built on lentil flour and 33% pea protein, gluten-free and vegan. It is proof that high protein and a light snack texture are not mutually exclusive when the formulation and process are engineered together.
Why Protein Changes Everything
Increasing protein affects expansion, density, texture, color and flavor. Push protein up with the wrong system and the product turns dense, hard or chalky. Foodiva’s development work focuses on the interaction between protein source, moisture, extrusion conditions and die geometry — establishing a realistic processing window rather than a one-off sample that only works under laboratory conditions.
Protein Sources and Targets
Projects can be built on pea protein, chickpea protein, lentil protein or combined systems, with corn fiber and oat flour as supporting ingredients where the recipe requires them. Typical commercial targets range from a moderate protein claim to 25 g+ per 100 g. The final claim is validated against the complete formulation, analytical results and the regulations of your target market.
Formats, Flavors and Packaging
High-protein recipes run across pops, chips and custom shapes, with savory seasoning systems — our commercial range includes Vegetable Seasoning and Chili & Lime. Standard packaging: 50 g (1.76 oz) packs, 12 per display, 24,000 pieces per 40′ container, 9-month shelf life; private label formats available.
Develop a High-Protein Product
Tell us your protein target, base-ingredient preference, market and volume. Foodiva will assess feasibility, run trials and define the route to production. Start Your Snack Project, see Koby’s Crunch Protein Pops or learn more about Product Development & R&D.