Consumers crave the texture, crunch and flavor delivery battered and breaded products bring. For many, guilt also becomes part of the recipe, since these foods typically are deep fried and loaded with what many experts consider the least desirable calories, i.e., those from fat. To address this dichotomy, R&D experts have been pushing the envelope on trends and technologies to take battered and breaded products to the next level.
When considering the battered and breaded food marketplace, there are two segments on which to focus. The first is the foodservice industry, where products are either manufactured for reconditioning in the restaurant setting, or batter and breading premixes are prepared for restaurant use. The second segment covers products prepared for the packaged goods segment for eventual home preparation. Each segment has unique attributes and addresses unique challenges and demands.