Coated, Breaded and Wrapped Foods: New Market Trends

The innovation of frozen breaded products is based first and foremost on the promise of pleasure, implying a game of textures, flavors or new and gourmand shapes.

By Xavier Pilloy, XTC World Innovation

However, one can still see that the development of frozen brea­ded products mixes pleasure and health, the challenge of the manufacturer being that of finding the perfect balance between these two promises. Too much health reduces the pleasure of consuming, and innovating frozen products exceeds what it originally used to be.

What Do Consumers Expect?

As far as pleasure is concerned, the most remarkable innovations are linked to the promise of the exotic. Discovering new coatings resulting from distant cuisines, such as the panko breading from the Japanese cuisine, has led to many innovations (fish, chicken, etc.) being launched on the European market. Many of these have a common denominator: the special know-how. The panko is made using bread cooked passing an electric current through the dough, for obtaining bread without a crust. The exotic part can be exacerbated using flavored panko breading, with an “Asian” recipe, such as soy, honey and ginger coating.

The food pleasure consists of bringing something original, new in front of the consumer. Routine diminishes the pleasure, especially when referring to food, and prevents the manufacturers from brin­ging the appreciated novelty. The new sensations can be brought to the consumer by means of texture. Different breadings with ...

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