Optimizing yield, mouthfeel & reducing fat in breaded and fried foods
27 Sep 2023 | Kemin
Kemin unveiled its new fat-block topical solution, InnoBLQ, at IFT FIRST. Courtney Schwartz, marketing director, tells us that InnoBLQ is a micro barrier coating that goes onto battered, breaded and fried food items, which can help increase yield and give better quality and mouthfeel to products. InnoBLQ can also reduce the total fats absorbed when items are breaded and fried.
This is Missy Green with Food Ingredients first.
I'm here at IFT 2023 with Courtney Schwartz, who's the marketing director at Kemen.
So Courtney, tell me about Kevin's new innovation today.
Sure, we're excited today at IFT to talk about our innolock technology.
In a block is a line of functional proteins which is new to come in here in the last year and a half.
In a block specifically is a micro barrier coating that goes onto battered, breaded, and fried items.
And so what that does is it helps to increase yield, which gives better quality and mouthfeel with products, and then also it acts as a micro barrier so it reduces the amount of total fat that's absorbed when items are breaded and fried.
And then can help lessen the amount of batter, breading adhesion problems.
So it really just improves the quality of a variety of items and we're really excited about it because it comes in two different forms.
We have a plant-based protein version that would be labeled as pea and lentil protein or depending on application could be considered a processing aid.
And then we have.
Protein versions that would be chicken or pork based and then so that would go on a chicken nugget for example that is just labeled as chicken protein or would fit right along with the breadings and coating line so we're excited.
There's a lot of versatility.
It meets the needs for consumer clean label.
It can help reduce added fat from.
To 50%.
So that's also a great benefit.
And then of course everybody wants crispier, batter, breaded and fried items.
So you would actually be adding chicken protein like on chicken and that would be the barrier in between the batter and the chicken.
Sure, yes, so and a block is added right after the batter breading is applied.
It's a topical application right before it goes into the fryer.
And so you know of course when you're working with a chicken product, consumers expect to see chicken on a label, so that that works, but when you're working with maybe plant-based alternatives or.
Cheese sticks or mozzarella sticks, that's really where the pea and lentil protein products makes a lot of sense.
What makes this product stand out on the market you know sometimes people are using phosphates as an option for increasing yield of course phosphates are effective and they work, but this stands out because it oftentimes when you're using batter.
Breading your labeling those types of products already so this wouldn't add anything to consumer label.
It really does help from a processing cost savings perspective for the processor.
Everyone is trying to increase their margins and be mindful of costs, so for the increase in yield that a processor gets it is a benefit and then you know really is a higher quality product.
With a crispier coating.
So what's next for is always dedicated to helping with the quality shelf life of products and so we continue to work on adding to our portfolio with that.
I think that you'll see an additional food safety products, clean label products added to our portfolio, and then of course we'll continue to work on functional proteins as.
Thank you so much.
