Meat + Poultry - February 2005 - 96

Food
Ingredient
Solutions

Added
New trends in batters and breadings

read crumb recipes for coating meat and poultry have
turned into a booming business. Unique batters and breadings
have entered the mainstream, satiating
the appetites of consumers who love
crispy and crunchy foods.
The burgeoning popularity of coated appetizers and entrées is now making strides in both the fast-food and
retail industries. Consumer demand
for variations in flavor and texture has
also driven food designers to be more
creative by adding new dimensions for
enhanced organoleptic properties.
Coatings are now available in a variety of forms, from plain bread crumbs

to exotic blends. The development of
the marketplace has led to the expansion
of research and development efforts.
Research efforts have focused on optimizing the adherence of coatings to the
surface of meat and other products. In
addition, processors are incorporating
flavor enhancers, modifiers and "texturizers" to boost the quality of the finished
breaded product.
Product developers are exploring new
ideas for designing coatings that have
enhanced nutritional value and stability.
Examples of value-added ingredients
include the use of cereals and wheat
gluten in formulations. These ingredients not only contribute texture, but also
add healthy nutrients to
coated foods.
Not just for breakfast
A variety of crispy
corn flakes are now making news in the coatings
industry. The flakes are
not only high in fiber but
also add a new, unique
texture to coated foods
that can be fried, baked
or cooked in the microwave.
The incorporation of
corn flakes contributes
an array of vitamins and
minerals, including antioxidants that can improve
the nutritional profile and,
Photo courtesy of McDonald's

MEAT&POULTRY

February 2005

www.MEATPOULTRY.com

By Andaleeb Ahmed
meat&poultry@sosland.com

depending on labeling regulations,
allow formulators to make health
claims. These value-added ingredients also have an impact on the
sensory perception of breaded meat
and poultry. Corn flakes, fritters and
crumbs help deliver food that is not
only appealing to the eyes, but also
more satiating. Corn flakes that form
a crispy layer on the surface heightens
the intensity of the flavor experience
Weetabix, a U.K.-based company
in Eng., has designed corn flakes specifically for use in batter and breading
formulations. The company offers a
broad range of flakes, including miniflakes that are denser, and larger, thin
flakes. To enhance sensory appeal, the
company has developed another variety of lightly sugar-coated flake.
Cereal manufacturer Kellogg, Battle Creek, Mich., has also developed
corn flakes that can be used in breading formulations for coating chicken,
meat, fish and vegetables. Flakes with
distinctive flavor profiles make an
ideal choice for breading appetizers,
entrées and frozen foods. Whereas
crushed flakes, which feature small
granules, also add a distinct texture
and flavor appeal.
Creating a moisture barrier
Coatings will form in slightly
different textures, depending on
the cooking technique used. The
degree of variation will depend on
the functionality of the ingredients
in the formulation.

http://www.MEATPOULTRY.com

Meat + Poultry - February 2005

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