How to choose the right snack flavour for your line
Three criteria decide it: the seasoning method, product humidity, and flavour stability after packing.
Choosing a snack flavour does not start with the name, but with how it is added. A flavour dosed in the seasoning tumbler differs from one added inside the dough before shaping: the first needs high surface adhesion, the second heat stability.
The second criterion is the humidity of the finished product. Thin crisps react quickly to excess moisture, so a fast-dissolving powder with low moisture uptake is preferred.
The third is taste stability after packing and storage. We test the flavour days after bagging, because some formulations lose strength quickly.
Need a flavour that is not listed?
Request a sample with its spec sheet, and we follow up until the formulation is approved.