i-Mix International
Everything a snack tastes of is on the outside, and the outside is what ends up at the bottom of the bag.
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A snack is finished before it is flavoured. The base is fried or baked or extruded until almost no water is left in it, and then the flavour is put on the outside, held there by oil. It shows up, for example, as seasoning at the bottom of the bag, a crisp that softens before its date, a nut that tastes old, or a batch of extruded pieces that come out a different size from last week's.
SolutionsProducts working together towards your commercial objective. |
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| Taste, flavour and seasoning differentiation |
| Crunch, crispness, bite and texture optimisation |
| Cost in use and raw material optimisation |
| Oil uptake reduction and frying performance |
| Oxidative stability and shelf life extension |
| Extrusion expansion, cell structure and density control |
| Seasoning adhesion, coverage and dust reduction |
| Protein and fibre enrichment |
| Popcorn expansion, popping yield and kernel performance |
| Pulse based snack texture and off note management |
| Coated nut and seed adhesion, crunch and stability |
SystemsOne formulated product. One defined job. |
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| Integrated savoury seasoning and flavour systems |
| Crunch and crispness texturising systems |
| Extruded snack expansion and cell structure systems |
| Frying optimisation and reduced oil uptake systems |
| Oxidation control and shelf life protection systems |
| Seasoning adhesion and surface coating systems |
| Sodium reduction and taste restoration systems |
| Fabricated potato snack binding and structure systems |
| Tortilla chip and sheeted corn snack texture systems |
IngredientsThe materials themselves, from producers we select. |
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| Corn and maize ingredients: popping corn kernels, corn grits, cornmeal, corn flour and masa flour |
| Potato ingredients: potato flakes, granules, flour and potato starch |
| Savoury flavours, seasonings and spice blends: cheese powders, yeast extracts, HVP and umami ingredients |
| Functional starches, native, modified and pregelatinised |
| Pulse and legume ingredients: chickpeas, peas, lentils and beans in whole, split, grit, flour, protein and fibre forms |
| Antioxidants and shelf life protection ingredients |
Technical knowledge
Water plasticises the snack matrix and can lower its glass-transition temperature, contributing to loss of crispness. The rate and moisture threshold depend on the product, and crispness can decline before the macroscopic glass transition.
Which is why a product can be right for weeks and wrong in a fortnight, and why the seasoning on the outside is sometimes what brought the water in.
Read the technical noteBring us your next challenge.
