Technical boost for coatings

GENEVA -- Crisp Sensation coating technology can now be used to improve conventionally prepared snacks and open the door to a new generation of microwave-ready foods. The technology, which enables coated foods to come out of the microwave with a light crispy crunch, can also be used to add a crisp texture to foods which are prepared in the oven or toaster.

Manufacturers can opt to use different aspects of the Crisp Sensation technology to produce conventionally prepared deep-frozen convenience products which convince consumers with their crisp outer and appetising centre. Those want to measurably improve their recipes can buy into the whole technical process, or just choose to use single or multiple components, such as the patented crumb, the predust or the wet coating. This enables them to avoid sensorial downsides such as over-hard surface zones or insufficient crispness. To improve the succulence of the core, manufacturers can use the special stabilizing solution, which also aids the formability of the substrate.

Having gained consumer confidence in the technology, snacks produced in this way can then be evolved or modified into fully microwavable products. Depending on the product concept, different crumb varieties are available, all tailor-made with regards to grain size, diffusion and seasoning, and blended for the relevant application.

This holistic approach to product development is designed to more easily pave the way to boosting consumer confidence to also try out new products destined to be re-heated in a microwave. A pre-requisite for gaining access to the versatile modular technology, however, is that clients commit to also engaging in the development of microwavable snacks.

Clearly premium

Deep-frozen coated convenience products gain markedly in quality when using the new coating technology: Chicken nuggets, fish fingers, vegetable and cheese sticks as well as schnitzels with a Crisp Sensation coating system are all characterized by a light crispness. At the same time, the substrate does not dry out, and the coating’s crispness is maintained – even for hours after preparation – without getting soggy. These properties have been proven in sensorial tests and in consumer studies.

Whether it be for preparation in an oven, a microwave or even a toaster, the coating technology is suitable for every kind of substrate. Even “problematic” foods such as fish or vegetables with high moisture content become crispy on the outside and succulent at the core.

Indulgence guaranteed

To highlight the technology to consumers, the company is developing a quality assurance logo. As an “indulgence guarantee”, the logo will be available for manufacturers to use on pack to highlight the innovation within the product. It will also make consumer identification in the supermarket much easier and help toNike