Consumers sought out convenience with value-added meat and poultry in 2020, according to the Power of Meat 2021, and this is expected to continue. This in-cludes rising interest in fully cooked, heat-and-eat prod-ucts. Breaded chicken, for example, allows for creative fla-vor innovation to ward off food fatigue. Think Italian-sea-soned, parmesan-encrusted filets and black sesame seed panko crumbed strips. And to enable parents to feel better about serving their kids nuggets multiple times per week,formulators upgraded them with whole grain breadings,sometimes with hidden vegetables or extra fiber.Kemin's Proteus® fat block technology is designed for industrial fried foods. When applied as a liquid solution to the surface of breaded products prior to frying, the functional protein forms a micro-barrier around items that inhibits frying oil from being absorbed into the breading. Depending on the coating system, fat uptake may be reduced by 10% to 30%.While fat is blocked from entering, moisture is also blocked from escaping."Our new fat block technology provides manufacturers the opportunity to meet the label claims and product attributes consumers desire, while achieving greater yields," according to Courtney Schwartz, Marketing Director at Kemin. "It has excellent flavor with no competing flavors."
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