Riviana rolls out pulse and grain ingredients to bulk up protein claims
Riviana Foods Inc. presented two new ingredient families, gluten-free micropellets and ready-to-eat flour gels, at the IFT FIRST Annual Event and Expo in Chicago from 12 to 15 July 2026, aiming to help manufacturers formulate high-protein, whole-grain products without sacrificing texture or taste.
Rice cakes
The Houston-based rice company showcased ingredient lines designed to support clean-label, non-GMO and dairy-free product claims. The launch responds to rising consumer demand for plant-based protein and fibre, a trend the company linked to a review in Frontiers in Nutrition citing the sustainability and health benefits of plant-based proteins.
Micropellets target puffed snacks and bars
The first ingredient family is a range of expandable, extruded micropellets, marketed as pearls, formulated to be allergen-, gluten- and GMO-free. According to Riviana, the pearls provide up to 30g of protein and 18g of fibre per 100g, and are engineered to give manufacturers consistent expansion and a uniform surface for puffing and coating.
The portfolio spans several base ingredients: OryzaPEARL™ (rice), LensPearl (lentil), CicerPEARL (chickpea), MaysPEARL (corn), PisumPEARL (pea) and AvenaPEARL (oat). Riviana positions the range for puffed snacks, protein bars, nutrition bars, cereals and snack mixes.
Ready-to-eat gels offer cold-binding functionality
The second launch is a line of gluten-free, clean-label ready-to-eat gels based on pregelatinised flour, intended to provide cold-binding functionality without additives. Riviana states the gels deliver up to 34g of protein and 17g of fibre per 100g. Because the gels arrive fully cooked, the company said they can reduce production costs and improve food safety by removing an additional cooking step.
This range includes OryzaGEL™ (rice), PisumGEL (pea), LensGEL (lentil), ViciaGEL (fava bean), CicerGEL (chickpea) and MaysGEL (corn), manufactured at Ebro Ingredients’ allergen-free facilities in Europe. Riviana suggested applications across beverages, sauces, soups, ready meals, dairy alternatives, pasta, extruded snacks, crackers, baked goods and tortilla products.
Alongside the gel range, Riviana introduced QuinoaNAT™ quinoa flour, offering up to 14g of protein and 8g of fibre per 100g, aimed at bakery applications.
Formulation demands
Terry Stover, Riviana Foods’ Vice President of Special Markets, commented: “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.”
At the show, Riviana sampled two prototypes built from the new ingredients: a gluten-free multigrain rice cake made from micropellets combining rice, lentils, chickpeas and corn, and a rice-cream beverage made using a ready-to-drink, fine pregelatinised rice flour.
- For more information, visit: riviana.com
