To the consumer, the quality of food is all about the texture and appearance. Air present in foods often creates critical sensory properties, so how can food manufacturers make full use of this ‘ingredient’? By Laiyee Lee, assistant manager— technology, Futura Ingredients
Fried foods today are so common, and it all comes down to the visual, texture, and sensory experience when differentiating quality fried foods. Darren Foster, food technologist, Heat and Control, discusses batter and breading for oil frying applications.