Ingredient and process optimization for Peacasa Snacks
Helping Peacasa Snacks better understand its key ingredient and strengthen process consistency to support future growth
Cynthia Riddle, Conestoga Food Research & Innovation Lab
About Peacasa Snacks
Peacasa Snacks produces chickpea-based snack products. They have spent several years refining their ingredients, process, and equipment to achieve the texture and quality they're known for.
The challenge
Peacasa Snacks identified a chickpea flour that worked well in its process, but needed a better understanding of why it performed differently from other options. The company also wanted to strengthen quality control and explore how its process might be adapted for future product line extensions.
Approach
- Evaluated multiple chickpea flours to better understand the properties affecting performance
- Reviewed how raw material characteristics influenced processing and finished product quality
- Recommended additional quality control checks to support more consistent production
- Explored other flour options that could support future product development
Results
- Generated new insight into why the current chickpea flour performs successfully in production
- Provided information to support identification of additional ingredient sourcing options
- Recommended added quality control checks to improve production consistency
- Investigated alternative flours for potential future line extensions
- Helped build a stronger technical foundation for product and process decisions
Why it matters
This work helps Peacasa Snacks reduce risk and build greater flexibility into its production system. The project supports:
- More resilient ingredient sourcing
- Improved process consistency and product quality
- Better-informed decisions for future product development
- Greater confidence as the company grows and expands its offerings
get started with your next project
Funding for this project was provided by the National Research Council Canada.
