Riviana Foods Inc. is showcasing its latest pulse and whole-grain innovations at the IFT FIRST Annual Event and Expo in Chicago, Illinois, July 12-15, 2026. Riviana’s booth #3416 features two new gluten-free, clean-label ingredient families—a range of instant, precooked flour gels that provide cold-binding functionality and a collection of expandable extruded micropellets.
The new ingredient lines help food manufacturers achieve key formulation goals while enabling the creation of in-demand, high-protein, whole-grain products that support consumer-desired claims, including gluten-free, non-GMO, clean-label, dairy-free and more. These benefits are increasingly important as consumers seek foods with more protein and nutritional value, driving demand for ingredients such as pulses and whole grains, which provide plant-based protein, fiber and essential nutrients and support clean-label product development.
According to a review published in Frontiers in Nutrition, plant-based proteins are gaining attention as a more sustainable nutritional option because of their potential to support both consumer health and long-term environmental goals.
“Today’s consumers are seeking foods that deliver more protein and better align with evolving wellness goals, including the needs of GLP-1 users,” said Terry Stover, Riviana Foods’ Vice President of Special Markets. “Riviana’s portfolio of pulse- and whole-grain-based ingredients helps manufacturers create products that combine protein, fiber and functionality, enabling them to meet demand for nutritious, satisfying products without compromising taste, texture or formulation performance.”
Nutrition That Packs a Crunch
Riviana’s collection of clean-label, expandable, extruded, allergen-, gluten- and GMO-free micropellets or pearls enables manufacturers to formulate products with consistent expansion and texture, providing a uniform surface for consistent puffing and coating, while adding nutrition and supporting protein-label claims.
The pearls provide up to 30g of protein and 18g of fiber per 100g. This nutritional profile makes them well-suited for puffed snacks and nutritional products, including protein bars, snack bars, nutrition bars, cereals, snack mixes and more. Available in a variety of pulse- and whole-grain options—including OryzaPEARL™ (rice), LensPearl™ (lentil), CicerPEARL™ (chickpea), MaysPEARL™ (corn), PisumPEARL™ (pea) and AvenaPEARL™ (oat)—the portfolio gives manufacturers the flexibility to meet diverse formulation needs while delivering protein, fiber and the wholesome nutrition consumers increasingly demand.
Protein- and Fiber-Powered Performance Without the Prep
Riviana’s line of gluten-free, clean-label, ready-to-eat (RTE) gels provides manufacturers with an additive-free, pregelatinized-flour texturization solution that improves texture and formulation flexibility. Delivering up to 34g of protein (per 100g) and up to 17g of fiber (per 100g), the gels help brands create nutrient-dense products while simplifying production. Because the gels are fully cooked and ready to use, they can reduce cooking costs and enhance food safety by eliminating the need for an additional cooking step. The portfolio is available in a variety of pulse-based and whole-grain options—including OryzaGEL™ (rice), PisumGEL™ (pea), LensGEL™ (lentil), ViciaGEL™ (fava bean), CicerGEL™ (chickpea) and MaysGEL™ (corn).
The RTE gels are ideal for a wide range of food and beverage applications, including beverages, sauces, soups, ready meals, dairy alternatives, pasta, extruded snacks, mixes, crackers, baked goods, tortilla products and more. Produced in Ebro Ingredients’ allergen-free facilities, these ingredients provide manufacturers with a reliable supply of high-quality rice and pulse solutions from one of Europe’s largest producers of rice and pulse flours.
