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Home » Topics » Ingredients » Batters, Breading & Coatings

Batters, Breading & Coatings
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BreadedChickenDinnerIngredion

Coatings and Inclusions in Food Product Development

Coatings and inclusions are adding snap, crackle, and pop to tasty formulations
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
August 25, 2016
Today, practically everything—from nuggets to vegetables to wings—is breaded, battered, and glazed. Such treatments can add additional color, flavor, and texture and, sometimes, even add a boost in nutrition or extended shelflife.
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AdvancedFoodSystems_0416_900

Advanced Food Systems: Innovative Pre-dust Systems

AFS’ pre-dust systems improve batter, breading adhesion, moisture control and texture
April 25, 2016
Pre-dusts are critical components to any batter and breaded food product. They are the primary interface between the substrate and coating and these systems play a key role in optimizing coating adhesion.
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KerryIngredients0615_900

Kerry: Complete Coating Systems

Kerry offers complete meat coating systems that carefully balance marinades, seasonings and flavors to optimize flavor delivery, minimize cost and provide excellent texture
June 25, 2015
Kerry is unique in its ability to develop complete meat coating systems that carefully balance marinades, seasonings and flavors to optimize flavor delivery, minimize cost and provide excellent texture. Our teams are committed to complete customer satisfaction. We take inspiration from our culinary team, insights from our marketing team, data from our sensory team and, most importantly, collaboration with our customers to deliver consumer desired solutions.
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ClasenQuality900

Clasen Quality Coatings: Natural Colors

Visit Clasen’s IFT Booth #706 to learn about Clasen’s new Simply Natural line of colored coatings
June 24, 2015
Clasen Quality Coatings is a world-class manufacturer of confectionery coatings, chocolate and fillings. Our product line includes milk, dark, white, yogurt, peanut, colored and flavored formulations. These products are ideal for numerous applications in bakery (including bars), ice cream and frozen novelties, trail mixes and snacks, cookies and confections.
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AdvancedFoodSystems0615_900

Advanced Foods Systems: Crisp Solutions

Advanced Foods Systems elevates the performance of fried foods to a new crispy level
June 24, 2015
Advanced Foods Systems Inc. (AFS), a manufacturer of custom ingredient systems for texture and flavor, has elevated the performance of fried foods to a new crispy level.
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NewlyWeds0615_900

Newly Weds Foods: Unique Textures

Newly Weds Foods batters and breadings help processors add culinary twists, from crunchy goodness to light and airy crispiness
June 24, 2015
Newly Weds Foods’ goal is to make products stand out with versatile batters and tasty breadings that add culinary innovation to the mix. From crunchy goodness to light and airy crispiness, Newly Weds® Foods can help manufacturers create a new taste sensation that commands consumer attention and repeat purchases.
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Sodium Reduction

Continental to Newly Weds

Newly Weds Foods Inc. purchased Continental Seasoning Inc., a competitor in Teaneck, N.J.
August 12, 2014
Industrial seasonings and coatings supplier Newly Weds Foods Inc., Chicago, has purchased Continental Seasoning Inc., a competitor in Teaneck, N.J., for an undisclosed sum
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bread, clean label

Bacteria from Bread

Scientists are now reporting that white bread seems to encourage the growth of some most helpful inhabitants -- beneficial gut bacteria.
July 3, 2014
To figure out what dietary ingredients promote helpful bacteria, several studies have looked at the effects of individual fibers and probiotics.
Read More
Golden County Mozzarella Sticks

Chef Speaks: Appetizers

Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd., and corporate chef for Golden County Foods.
June 30, 2014
Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd.
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battered food

Batter Up!

Consumers will benefit from new batter and breading innovations.
Amy Proulx PhD
June 30, 2014
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.
Read More
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