The large shell, shown here in multi-grain, adds dimension and bag fill in snack applications with great scoop-ability.

The large shell shape works well with formulas based on potato, whole ground, or multiple grains all of which compliment compliment savory topical seasonings.

The chip die is one that can be cut in different lengths to generate different shapes.

The ingredient base used for the chip determines the texture and expansion in the finished product. The combination of rice and tapioca yield an almost white color and very high expansion.

The chip die is one that can be cut in different lengths to generate different shapes.

The ingredient base used for the chip determines the texture and expansion in the finished product. Whole ground corn makes an excellent base for salty or savory snack applications.

The ridge die is one that can be cut in different lengths to generate different shapes including a fry, a wedge, and a chip.

Potato whole and multiple grains are commonly used as the primary ingredient in chips. Vegetables such as spinach, carrots or tomato can be added to a variety of chip bases.

The ridge die can be cut in lengths to form fries, wedges or chips.

The ingredient base used will determine the texture and expansion in the finished product. Potato makes an excellent base for strips yielding a sturdy pellet.

The ribbon die can be cut in lengths to form strips, ribbons, or large scoops.

The ingredient base used will determine the texture and expansion in the finished product. Potato makes an excellent base for strips yielding a sturdy pellet.

The ribbon die can be cut in lengths to form strips, ribbons, or large scoops.

The ingredient base used will determine the texture and expansion in the finished product. Potato makes an excellent base for strips yielding a sturdy pellet.

The ribbon die can be cut in lengths to form strips, ribbons, or large scoops.

The ingredient base used will determine the texture and expansion in the finished product. Potato makes an excellent base for strips yielding a sturdy pellet.

Twist dies are available in single principle and three principle versions. Cut lengths yield very different shapes.

The ingredient base used will determine the appearance, texture and expansion in the finished product. Twist dies work well with many grains including multi or whole grains. A seasoning like chili/cheese turns this shape into a great savory snack.

Twist dies are available in single principle and three principle versions. Cut lengths yield very different shapes.

The ingredient base used will determine the appearance, texture and expansion in the finished product. Twist dies work well with many grains including multi or whole grains. A seasoning like white cheddar turns this shape into a great savory snack.

Twist dies are available in single principle and three principle versions. Cut lengths yield very different shapes.

The ingredient base used will determine the appearance, texture and expansion in the finished product. Twist dies work well with many grains including multi or whole grains. A seasoning like cinnamon sugar turns this shape into a great sweet treat.

Wall thickness can have as much impact on the texture and appearance of the finished product as cut length. Cut lengths yield very different shapes from "churros" for snacks and desserts to O's for cereals.

The ingredient base used will determine the appearance, texture and expansion in the finished product. This thin walled circular tube dies work well with many grains including multi or whole grains. The shape is shown here in a "churro" cut with cocoa powder extruded into the pellet, and works well for a variety of targets and channels.

Cut lengths yield very different shapes from "straws" for snacks and sweet treats to O's for cereals.

The ingredient base used will determine the appearance, texture and expansion in the finished product. Circular tube dies work well with many grains including multi or whole grains. Fruit flavors and colors can make this a great shape for healthy snacks targeted to kids.

The "short tube" is one of the popular shapes for bite-size snacks and snack blends.

The ingredient base used will determine the appearance, texture and expansion in the finished product. Circular tube dies work well with many grains including multi or whole grains. This shape works well with both sweet and savory topical seasonings.

The "mini tube" is one of the popular shapes for cereal snacks and snack blends.

The ingredient base used will determine the appearance, texture and expansion in the finished product. Circular tube dies work well with many grains including multi or whole grains. This shape works well with both sweet and fruit flavors, colors, and topical seasonings.

The "O" is one of the popular shapes for cereals and cereal snacks.

The ingredient base used will determine the appearance, texture and expansion in the finished product. Circular tube dies work well with many grains including multi or whole grains. This shape works well with both sweet and fruit flavors, colors, and topical seasonings.

The square tube is a popular shape for snacks and sweet treats.

The ingredient base used will determine the appearance, texture and expansion in the finished product. Square tube dies work well with many grains including multi or whole grains. This shape works well with sweet flavors such as cocoa or cinnamon, as well as with a variety of topical seasonings. Shorter cuts would work well for snack mix inclusions. This shape can be fried or air popped, and cut length may be impacted by the choice of expansion method.

The small round shape we refer to as "split peas" are expanded by pressure, or compression, popping and can be formed into a variety of shapes and thicknesses depending on the shape of the die used in the pressure popping system.

This type of expansion system is used to produce rice cakes, triangles and multi-grain snacks. A variety of process options during expansion will significantly change the appearance and texture of the finished product from a cake to a crisp

The small ball is slightly smaller than the split pea shape and works well in angular shapes. Both can be formulated with multiple grains and can include sweetness, natural or artificial colors, or flavors like marshmallow that when air popped in popcorn popping systems or fluidized air bake ovens become great tasting cereals or components for cereal or clustered snacks.

The ingredient base and expansion method used will have a dramatic impact on the size and texture of the finished product. The ring shape is classically positioned as an "onion ring" type snack for retail, vending, and foodservice. Another flavor option for this shape is a "calamari" type snack.

Shown as a 3 over 2 grid and available as a 3 over 4 grid.

The ingredient base and expansion method used will have a dramatic impact on the size of the finished product. This shape works well alone as a snack or as part of a snack blend. When formulated with whole grain wheat or whole ground corn and air popped, the shape yields a great tasting cereal shape with an excellent source of fiber.

The unique circle grid shape, ideal for a "light" snack.

The ingredient base and expansion method used can turn this unique shape into a cracker, a crisp, or a light and puffy snack. When formulated with a potato and vegetable base and air popped, the shape yields a light crunchy texture as a "veggie" crisp.

Unique triangle grid shape is ideal for a "light" snack.

The ingredient base and expansion method used can turn this unique shape into a crisp chip, or a puffy snack. When formulated with a whole ground corn base and air popped, the shape yields a bold crunchy texture as a "light" tortilla-type crisp.

This unique "button" shape adds variety to snack or cereal mixes.

Formulas based on potato, grains, or combinations with vegetable/fruit can all be extruded in this shape.

Custom shaped snack pellets offer brand owners a unique opportunity to leverage the equity of their current brands. The combination of shape, multiple ingredients, flavors, colors and topical seasonings can be the basis for an entire product line.

Our R&D innovations team will work with you to develop a die that will extrude and expand to the shape you have in mind.

Plan 8 weeks in your development timeline for die manufacture