While battered and breaded products historically have carried the onus of a bad rap nutritionally, new ingredients and processing strategies are helping to create better choices. This technology is allowing formulators to keep up with the nutrition demands of today’s consumers. Even better, the past year has brought about a number of really remarkable changes for the battering and breading sector.
In spite of being perceived as unhealthful, consumers simply love battered and breaded products. Traditionally, the perception that nutritionally, they are not always a good choice for health had some strong basis in fact. Manufacturers put the pressure on ingredient makers who, in turn, continue to respond again and again with novel ingredient technologies to stay on trend with today’s consumer’s expectations for nutritious and delicious products.