Crisp Sensation has launched five new variants of its crumb coating, which retains its crunch for up to three hours in regular holding units.

The home-style crumb is a mix of different crumb sizes that gives food a homemade feel. The wholegrain crumb is made for health-conscious consumers, the tempura crumb has a thin and light coating, the cornflakes coating has bigger and flatter crumbs, and lastly the southern-fried coating replicates the US style for chicken drumsticks and nuggets.

The crumb coatings are suitable for various types of food, which include meat and fish nuggets, mozzarella sticks, and sweet treats. They can be used for home snacking products, and also for restaurants, catering, convenience stores and food service providers.

Consumers are resistant to healthier bread options, such as whole grain bread, due to texture and taste. Developments in enzymes have the potential of enhancing dough quality without these compromises. By Sandra Hinz, enzymologist, Dyadic Netherlands

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Asia Pacific Food Industry (APFI) is Asia’s leading trade magazine for the food and beverage industry. Established in 1985, APFI is the first BPA-audited magazine and the publication of choice for professionals throughout the industry with its editorial coverage on the latest research, innovative technologies, health and nutrition trends, and market reports.

Asia Pacific Food Industry is published by Eastern Trade Media Pte Ltd. The company owns numerous trade and consumer titles, including Asia Pacific Metalworking Equipment News and Industrial Automation Asia.

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