Crisp Sensation Coating Technology Expanded to Baked and Toasted Categories

07 Dec 2011 --- The technology, which enables coated foods to come out of the microwave with a light crispy crunch, can also be used to add a certain ‘Crisp Sensation’ to foods which are prepared in the oven or toaster.

Dec 7 2011 --- The possibilities for Crisp Sensation’s microwaveable coating technology are being extended into the baked and toasted food categories. The technology, which enables coated foods to come out of the microwave with a light crispy crunch, can also be used to add a certain ‘Crisp Sensation’ 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-preparable deep-frozen convenience products which convince consumers with their crisp outer and appetising centre. Having gained consumer confidence in the technology, snacks produced in this way can then be evolved or modified into fully microwavable products.

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.

Manufacturers who want to measurably improve their recipes can buy into the whole Crisp Sensation 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.

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.

A pre-requisite for gaining access to the versatile modular Crisp Sensation technology is that clients commit to also engaging in the development of microwavable snacks.

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, Crisp Sensation coating technology is suitable for every kind of substrate. Even “problematic” foods such as fish or vegetables with a high moisture content become crispy on the outside and succulent at the core.

To highlight the Crisp Sensation 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 to raise awareness of the Crisp Sensation quality standard. Associated with indulgence and crispness, the label will promise consumer satisfaction – whether a product is prepared in an oven, a toaster or a microwave. The new logo will be unveiled during the coming weeks.

Crisp Sensation is the developer and owner of a breakthrough technology that enables frozen crumb coated snacks to come out of a microwave, combination or conventional oven, or toaster, still crispy. The core of the product stays succulent while the crumb delivers an authentic crispy bite. Crisp Sensation technology allows for snacks that are up to 50 per cent fat reduced without any detrimental impact on taste or texture. After years of research, Crisp Sensation has succeeded in developing the process required for full-scale production.
 

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