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As consumer demand for crispy, crunchy coatings continues to rise, manufacturers face the challenge of creating clean label batters and breadings that deliver on taste and texture. From gluten-free alternatives to healthier formulations, Constantin Drapatz, business manager EMEA texture solutions at Ingredion, explores the innovations and ingredients helping food producers meet evolving expectations without compromising on quality.

The global batters and breadings premixes market grew from $2.33 billion in 2022 to $2.49 billion in 2023, demonstrating the undeniable consumer desire for foods with crunchy and crispy coatings. 

As this trend looks set to continue, technical challenges like ensuring even coatings and consistent adherence during the frying process, are likely to be compounded by the growing preference for clean label products. 

With a growing focus on ‘healthier’ foods and the preference for delicious coatings, the development of coating systems can be highly complex and individual, therefore technical support from ingredient manufacturers can be a differentiating factor. 

Where research and development does not have time for several trial series and long development periods, expertise in applying highly functional texturizers can make or break a product. This expertise ensures the production of high-quality food products, including battered snacks, that can deliver texture through tough processing conditions. 

Considering consumer demand, manufacturers aiming to create popular clean label coating systems must be aware of the functional ingredients – such as clean label starches and pulse-based products – that can be utilised to meet consumer demand. 

Challenge #1: Clean label taste and texture 

Batter coatings can improve appearance and colour, modify texture, prevent sogginess, retain flavour, add value, reduce fat absorption and extend the shelf life of fried foods.

Taste and texture are two of the most important characteristics of coated foods and, in general, can be described as 'crunchiness' or 'crispiness'. 

Ensuring that taste, textural and visual appeal can drive consumer demand, leading to repeat purchases – but how can manufacturers deliver a deliciously crunchy and crispy eating experience in savoury snacking, with clean label in mind? 

Breadings, batters and coatings add extra appeal to foods by enhancing texture, flavour and appearance — and, crucially, manufacturers need to make their offering delicious as well as clean label, with 43% of consumers checking ingredient and nutrition labels.

Clean label starches help to clean up the unhealthy image of breaded and battered foodstuffs, and to formulate products rich in taste and texture with no chemicals. It’s therefore worth bearing in mind that each ingredient plays a unique, complementary role in delivering the perfect taste texture. 

Challenge #2: The nutrition factor 

It’s worth noting that some coatings are perceived as ‘healthy,’ and can deliver on consumers’ nutrition demands, which may include fat reduction or protein enrichment.

Today, consumers pay special attention to identifying the best added-value options and are increasingly checking nutritional labels to ensure their needs are being met.3

As shoppers become more selective, items without a wellness aura, including traditional batter and breading selections, are dropping in popularity.

And, while there are some differences between regions, despite inflation, factors such as nutritional benefits are growing in both global and regional importance.

The brand name is still a major influencer in product selection, but several other considerations are now carrying more weight as consumers make their food and beverage choices. 

Challenge #3: The rise of gluten-free 

Creating delicious, gluten-free products consumers really want is tricky because wheat flour is essential for viscosity control, contributing to texture and delivering colour in coating systems.

Removing gluten can result in formulation challenges relating specifically to the texture and eating experience of breaded and battered products. 

As the demand for these types of products grows, so should the ability to create gluten-free products. This will help customers differentiate their product lines and enhance their USPs. 

Challenge #4: The need for consistency 

If manufacturers deliver on all the challenges, they will be able to deliver an all-round product that delivers many key attributes, including taste and texture, gluten-free (if required) and nutrition. 

From piece to piece, batch to batch, and ensuring there are no rejects or defects, manufacturers will be able to consistently deliver what today’s consumers demand. 

An open-minded approach to ingredients 

In a fast-evolving food industry, clean label coating systems have become a non-negotiable aspect of meeting consumer demands. As manufacturers strive to align health-appeal and eating experience, batters and breadings play a pivotal role. 

To navigate these complexities, food manufacturers can benefit from innovative ingredient solutions through collaboration with reputable suppliers, achieving the perfect crunch while delivering a clean label or formulating gluten-free alternatives. 

Multi-functional pulse flours, for example, provide a clean label, gluten-free option for improved adhesion and an egg-free, crunchy and dense texture in battered and breaded products. These pulse flours are especially useful for tempura batters. 

Rice-based products can modify texture from crunchy to crispy with a positive holding time and are ideal for coating chicken. Tapioca and potato-based ingredients are ideal for delivering a crispy texture. 

Ultimately, manufacturers who can deliver on the taste and texture, and the clean labels consumers prefer, stand the best chance of gaining competitive advantage. So, keeping an open mind about clean label ingredients that can help to do this in areas like coatings, would seem likely to pay dividends.

#Opinion #Igredion #coatings #batters #breadings #texture #taste