Elevating Potato-Based Snacks with Protein and Fiber

A New Era of Smarter Snacking

Consumer expectations around snacking are evolving rapidly. Today’s shoppers are no longer satisfied with products that simply taste good — they are looking for snacks that actively contribute to their wellbeing. Protein enrichment, added fiber, and clean-label formulations are now central drivers of purchasing decisions. Health benefits are becoming a default expectation in snacking, with consumers actively seeking products that support areas such as energy, digestion, immunity, and mood — without sacrificing taste (Innova Market Insights’ 360 Category Report: Healthy Snacks – Global (2025)).

This shift is also reflected in ingredient preferences. Globally, 62% of consumers actively look for protein in snacks, making it the most sought-after functional ingredient, followed by fiber (56%) (Innova Market Insights’ 360 Category Report: Healthy Snacks – Global (2025)).

At the same time, indulgence remains critical. Taste, flavor, and texture remain the most important purchase drivers for 74% of consumers globally, far ahead of ingredients (43%) and healthiness (40%). This highlights an important reality for manufacturers: consumers want snacks that deliver both pleasure and purpose.

For potato-based snacks, this shift presents both a challenge and an opportunity. Traditionally seen as indulgent, these products are now being reimagined as carriers for functional nutrition — without compromising the taste and texture that made them popular in the first place.

Protein and Fiber as Game Changers

Protein-rich snacks are increasingly associated with energy, satiety, and active living, while fiber-enriched snacks support digestive health and overall wellbeing. Together, they form a powerful combination that resonates strongly with health-conscious consumers.

Potato-based snacks offer an ideal base for these enhancements. Their neutral taste and versatile functionality make it possible to enrich snacks with protein and fiber while maintaining the light, crispy textures consumers enjoy.

However, successful formulation is far from straightforward. Adding protein or fiber can impact expansion, mouthfeel, and overall product stability. Achieving the right balance requires not only the right ingredients but also deep application expertise from the ingredient supplier.

From Ingredients to Integrated Solutions

To meet these evolving demands, we are seeing ingredient developers shift beyond single ingredients toward integrated, all-in-one solutions. These concepts combine functional ingredients with application know-how, enabling more efficient and targeted product development for food manufacturers.

Such approaches allow manufacturers to:

• Develop protein-enriched snacks with appealing taste and texture
• Increase dietary fiber content while maintaining crispiness
• Achieve clean-label declarations without compromising functionality

This shift is reflected in the toolbox-style approach adopted by ingredient developer Emsland Group to support snack manufacturers. The concept combines a broad ingredient portfolio — ranging from established staples such as potato flakes and granules to advanced solutions based on potato fiber, pea protein, and texturizing starches — with in-house application expertise. This enables functional and nutritional ingredients to be efficiently utilized and precisely tailored to each manufacturer’s specific requirements.

Enabling Versatility Across Snack Applications

Modern solutions should support a wide range of snack formats, including:

• Sheeted and fried snacks: Uniform, stackable shapes produced through precise dough sheeting and frying processes, delivering light, crispy textures with consistent expansion and reliable quality
• Baked snacks: Lower-fat alternatives with improved nutritional profiles
• Extruded snacks: Consistent processing performance with optimized texture and structure, even when enriched with added protein or fiber for enhanced nutrition.
• Gluten-free snacks: Naturally compliant formulations that meet dietary needs

In particular, the integration of plant-based proteins and functional fibers opens the door to snacks that deliver both indulgence and nutrition — an increasingly important combination in today’s market.

Collaboration as a Catalyst for Innovation

As consumer expectations continue to rise, collaboration plays an important role in successful product development. Close partnerships between application experts and manufacturers help translate ideas into market-ready concepts more efficiently.

Access to application expertise, pilot testing, and tailored formulation support ensures that innovative ideas can be translated into commercially viable products with confidence.

Shaping the Future of Snacking

The future of snacking lies in combining enjoyment with purpose. Protein and fiber enrichment are no longer niche — they are becoming essential elements of modern snack innovation.

With the right partner support, manufacturers can unlock new opportunities in potato-based snacks — creating products that are not only delicious but also aligned with the evolving expectations of today’s consumers.

Visit us at the SNACKEX from 17-18 June in Lisbon, Portugal at booth #335.