US-based rice producer Riviana Foods has expanded its pulse and whole-grain portfolio with two new gluten-free, clean-label ingredient innovations.

Showcased at the IFT FIRST trade event in Chicago from 12-15 July, the ingredient lines comprise a range of instant, pre-cooked flour gels that provide cold-binding functionality and a collection of expandable extruded micro-pellets.

They aim to help manufacturers achieve key formulation goals while responding to demand for high-protein, whole-grain products that support gluten-free, non-GMO, clean-label and dairy-free claims.

The micro-pellets or ‘pearls’ enable formulation with consistent expansion and texture, providing a uniform surface for consistent puffing and coating while adding nutrition and supporting protein claims.

They provide up to 30g of protein and 18g of fibre per 100g, making them well-suited for puffed snacks and nutritional products, including protein bars, cereals, snack mixes and more. The pearls are available in a range of pulse and whole-grain options including OryzaPearl (rice), LensPearl (lentil), CicerPearl (chickpea), MaysPearl (corn), PisumPearl (pea) and AvenaPearl (oat).

Meanwhile, Riviana’s new line of ready-to-eat gels provide manufacturers with an additive-free, pregelatinised-flour texturization solution that improves texture and formulation flexibility. They deliver up to 34g of protein and up to 17g of fibre per 100g, helping brands to create nutrient-rich products while simplifying production - because they are ready to use, they can reduce cooking costs and enhance food safety by eliminating the need for an additional cooking step, Riviana said.

The gels are available in rice, pea, lentil, fava bean, chickpea and corn varieties. They are suitable for a wide range of food and beverage applications including drinks, sauces, soups, snacks, ready meals, dairy alternatives, pasta, baked goods and more.

Riviana is also introducing QuinoaNat quinoa flour, offering up to 14g of protein and 8g of fibre per 100g. The flour can be used to add protein and fibre to baked goods.

Terry Stover, Riviana Foods’ vice president of special markets, said: “Today’s consumers are seeking foods that deliver more protein and better align with evolving wellness goals, including the needs of GLP-1 users”.

“Riviana’s portfolio of pulse- and whole-grain-based ingredients helps manufacturers create products that combine protein, fibre and functionality, enabling them to meet demand for nutritious, satisfying products without compromising taste, texture or formulation performance.”