Strong Consumer Results Reported for Crisp Sensation Coating System
The participants were neither told that the snacks allow for preparation in a microwave with a “crisp” or “grill” function, nor that they contain significantly less fat than conventionally coated products. Nevertheless, the averaged ratings for all measured attributes ranked in the upper third of the scale.
3/23/2011 --- A study conducted at ttz Bremerhaven in Germany has examined consumer acceptance of the new Crisp Sensation coating system. Chicken snacks, which had been prepared in the microwave, convinced both in a blinded test and in a direct comparison with a product available in retail stores. Additionally, the study analyzed consumer perceptions of the snack’s microwave preparation and their likelihood to purchase.
The taste panel included 60 men and women aged 16 to 45. In a blind tasting, they evaluated taste, appearance, smell and overall impression of a chicken nugget and a cordon bleu on a scale from 1 (don’t like it at all) to 9 (like it very much). The participants were neither told that the snacks allow for preparation in a microwave with a “crisp” or “grill” function, nor that they contain significantly less fat than conventionally coated products. Nevertheless, the averaged ratings for all measured attributes ranked in the upper third of the scale. And the Crisp Sensation snacks also convinced with regards to crispness: The cordon bleu in particular was rated very close to the optimum. After tasting the products, almost three quarters of the consumers expressed a positive intention to purchase.
The test panel reacted positively when told that the snacks produced with Crisp Sensation technology had been prepared in a microwave combination oven. They were also impressed by their reduced fat content. Compared with the ratings during the blind test, the overall impression after the testers were made aware of these facts significantly increased: They particularly appreciated the speed with which the products could be prepared and that they stayed crispy on the outside and succulent inside despite their reduced fat content.
In a direct comparison with a deep frozen schnitzel available in retail stores, the Crisp Sensation snacks scored well too: About 80 percent of the testers preferred them over the reference product, both in warm and cold states.
The results lead to the conclusion that products manufactured according to the Crisp Sensation process are very well accepted by consumers. Alongside their taste and sensory properties, the study participants were convinced by the microwaveability and reduced fat content of the snacks. Another consumer study in the UK is planned within the next few months.
Manufacturers who want to make use of the new coating technology can produce the most diverse frozen snacks under Crisp Sensation licence. The technology is suitable for a wide range of substrates and has proven to be of value for industrial production on large scales.
As an operation licensed in Switzerland, Crisp Sensation’s headquarters are located in Geneva, while Research and Development take place in application laboratories in the UK and the Netherlands. The company 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 still crispy. The core of the product stays succulent while the crumb delivers an authentic crispy bite. Due to the new technology, Crisp Sensation 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 technology required for full-scale production.
Crisp Sensation offers its globally patented technology to manufacturers of frozen breadcrumbed snacks of any kind as well as to large scale and system gastronomy suppliers. Customers can use the Crisp Sensation technology under licence from the company. Additionally, manufacturers benefit from the NPD know-how of the Crisp Sensation experts, who can offer advice on all questions related to bringing a new concept to market or modifying existing products.
