The sustained blurring of once traditional mealtimes has continued to impact the performance of packaged food brands.

The classic, crunchy twists are baked from cassava and chickpea flour and tossed in pink Himalayan sea salt.

Made from a simple, nutritious list of ingredients including chickpeas and lentils, Biena Chickpea Puffs are made with 7g plant protein and offer up to 40% fewer carbs than other leading puffed snacks per serving.

These filling fat solutions solve a number of the challenges that today’s chocolate and confectionery manufacturers face. 

Developed under license with Mondelēz International group, The OREO A La Mode features battered and fried OREOs as a crunchy and dippable treat—combined with Sonic’s ice cream.

With three times the protein, double the fiber, and 30% fewer net carbs than brown rice, Banza's rice is a high-protein, high-fiber, reduced-carb alternative to rice, quinoa, and other grains.

Made with plant-based protein from soybean and cassava, FLEX protein crisps provide powerful fuel for busy, active individuals who enjoy bold flavors and sustained energy.

“We had an exciting year with the launch of our new business unit, The Annex by Ardent Mills (The Annex),” notes says Shrene White, general manager of The Annex. “Introducing The Annex at the year’s industry events provided great opportunities to showcase new ideas for using specialty grains and innovative formats, like crisps or puffed grains and individually quick frozen (IQF) grains.

The brand aims to provide great tasting, better-for-you snacks using mushrooms grown and handpicked on the South Mill farms in Kennett Square, Penn., the mushroom capital of the world.  

Each 6-ounce box contains 24 puffed grain cakes that are conveniently wrapped in four separate stay-fresh sleeves, making them portable for on-the-go snacking.