Riviana features whole-grain ingredients at IFT FIRST
The products can reportedly provide uniformity for consistent puffing and coating.
Riviana Foods Inc., producer of rice and grain products, recently showcased its latest pulse and whole-grain innovations at the IFT FIRST Annual Event and Expo in Chicago. Riviana’s booth featured two new gluten-free, clean-label ingredient families—a range of instant, precooked flour gels that provide cold-binding functionality and a collection of expandable extruded micropellets.
According to the company, the new ingredient lines help food manufacturers achieve key formulation goals. It also can enable the creation of in-demand, high-protein, whole-grain products that support consumer-desired claims, including gluten-free, non-GMO, clean-label, dairy-free, and more. These benefits are increasingly important as consumers seek foods with more protein and nutritional value, driving demand for ingredients such as pulses and whole grains, Riviana notes.
“Today’s consumers are seeking foods that deliver more protein and better align with evolving wellness goals, including the needs of GLP-1 users,” says Terry Stover, Riviana Foods’ VP of special markets. “Riviana’s portfolio of pulse- and whole-grain-based ingredients helps manufacturers create products that combine protein, fiber, and functionality, enabling them to meet demand for nutritious, satisfying products without compromising taste, texture or formulation, performance.”
Riviana’s collection of clean-label, expandable, extruded, allergen-, gluten-, and GMO-free micropellets or pearls can reportedly enable manufacturers to formulate products with consistent expansion and texture, providing a uniform surface for consistent puffing and coating, while adding nutrition and supporting protein-label claims, the brand says.
The pearls provide up to 30 g of protein and 18 g of fiber per 100 g. This nutritional profile makes them suitable for puffed snacks and nutritional products, including protein bars, snack bars, nutrition bars, cereals, snack mixes, and more. Available in a variety of pulse- and whole-grain options, the portfolio reportedly gives manufacturers the flexibility to meet diverse formulation needs while delivering protein, fiber, and the wholesome nutrition consumers increasingly demand.
Riviana’s line of gluten-free, clean-label, ready-to-eat (RTE) gels aims to provide manufacturers with an additive-free, pregelatinized-flour texturization solution that improves texture and formulation flexibility. Delivering up to 34 g of protein (per 100 g) and up to 17 g of fiber (per 100 g), the gels can help brands create nutrient-dense products while simplifying production. Because the gels are fully cooked and ready to use, they can reduce cooking costs and enhance food safety by eliminating the need for an additional cooking step, Riviana adds.
The RTE gels are ideal for a wide range of food and beverage applications, including extruded snacks, mixes, crackers, baked goods, tortilla products, and more. Produced in Ebro Ingredients’ allergen-free facilities, these ingredients aim to provide manufacturers with a reliable supply of high-quality rice and pulse solutions from one of Europe’s largest producers of rice and pulse flours.
In addition to its new RTE gel portfolio, Riviana is introducing QuinoaNat quinoa flour. With up to 14 g of protein and 8 g of fiber per 100 g, the flour is a suitable ingredient for adding protein and fiber to baked goods.
To learn more about how Riviana’s new rice and pulse solutions can help food and beverage manufacturers, contact Riviana at (713) 525-9541, industrialsales@riviana.com, or visit riviana.com.
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