Food Technology – Batters and Breadings

October 2005

The ongoing evolution of carbohydrates is probably also helping to fuel customization of breadings and coatings, as systems are designed using specialty flour or flour alternatives to provide specific health and functionality benefits.  Such a scenario is ideal for companies, such as Blendex Co., Louisville, Ky. (phone 502-267-1003, www.blendex.com) which creates customized blended mixes, ingredients, and batters that meet the customer’s specific requirements.

With the emphasis on health, new opportunities can be created which make use of different spices, seasonings, flavors, and textures-all aspects that the company, by working closely with its customer, can help provide; in addition, the company can help solve problems which could be very time-consuming and costly, and which could affect the overall quality of the final product.

Interestingly, while the low-carb trend may have resulted in foods being produced that have less batter and breading (and, of course, more substrate, which from a consumer perspective could be a good thing), it may have also helped shape the presentation of the batter and breading in a broader range of flavors and textures. And it may have also sparked an innovative use of alternative ingredients, such as almonds.

As can be seen, the restructuring of the low-carb message, instead of having a limiting or hindering effect on product formulation, may actually have a broadening influence, sparking new innovations in flavors, seasonings, textures, ingredient alternatives, sourcing, visual appeal, and other areas that may yet be emerging.