Kemin clean label technology improves battered, breaded and fried foods
Kemin Industries introduced InnoBLQ™, a clean label functional protein to improve battered, breaded and fried food applications. Applied topically, immediately after breading and prior to frying, this innovative functional protein system creates a micro barrier around the fried item, reducing the amount of frying oil absorbed into the breading, creating a crispier bite and better product quality. Now, food manufacturers can meet label claims and product attributes consumers desire while also achieving greater yields.
“Consumers continue to indulge in battered, breaded and fried foods,” said Courtney Schwartz, Marketing Director, Kemin Food Technologies – North America. “InnoBLQ™ is a unique solution that provides manufacturers with multiple benefits, including better batter and breading adhesion that allows manufacturers to produce a higher quality product while increasing operational efficiencies, decreasing waste which results in a more consistent product. Additionally, it helps manufacturers develop products that 64% of US adults indicate they are looking for – products made with clean ingredients.”1