Application ›› Snacks
We switch on the television and our hands automatically reach for our snack bowl. It’s instinctive and almost natural. Imagine munching on bland potato chips or plain boiled chick-peas…boring? Of course it is!
At Symega, we offer a wide range of ingredients that will raise the snack game to a whole new level. From red hot tangy tomato to subtly spiced mint chutney, we are all in to excite consumers with great taste and appeal, both traditional and exotic.
Symega, with its leading-edge expertise in the science of savoury blends, is a partner of choice for virtually every food and beverage segment in the world, be it snacks, staples, convenience foods, or gourmet dishes. Crafted by sensory experts and evaluated by passionate food lovers, our formulations grab, hold and heighten the senses with their rich and robust flavour, making each meal an experience to remember.
Our Seasonings are bound to excite the taste buds of snackers of all ages. These seasonings, formulated in new and creative ways, offer a fusion of flavours that find application in potato chips, wafers, extruded products, fryums, baked snacks and more. Among the all-time favourites for snacks from our portfolio comprise masala, tomato, chilli, cheese, jalapeno, and indo-chinese. With the consumer preferences changing from popular and conventional to trendy and innovative, our experts shall help you develop the perfect seasoning for your next snack project; roasted, fried, or baked.
Colours play a big role in enhancing the visual appeal of snacks, particularly through the seasonings and spice blends dusted on them. For instance, different shades of red on a given set of potato wafers could suggest flavours ranging from tangy to mildly spicy to hot and fiery.
Symega offers a full range of natural colours, to suit a wide range of flavour profiles including Oriental, Asian, Indian, African, and Western. Derived entirely from plant-based pigments, these colours are extra heat and light stable, to meet the extreme processing conditions.
