Kemin launching protein-based ingredient to increase moisture and reduce fat in battered, breaded, and fried foods: IFT FIRST 2023 Preview

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Called InnoBLQ, “this fat block solution acts as a micro barrier to improve batter adhesion, which results in a crispier, more enticing bite and enables less waste in processing,” the company’s press release states.

Photo © Shutterstock.com. Photo from Kemin Industries.

Photo © Shutterstock.com. Photo from Kemin Industries.

A new protein solution designed to help food formulators work with battered, breaded, and fried foods will launch from Kemin Industries (Des Moines, IA) at the 2023 IFT FIRST Food Expo taking place in Chicago on July 16-19, 2023. Kemin will exhibit at booth #S2410.

“InnoBLQ is a functional protein solution that can help enhance yield and quality while retaining moisture and reducing the amount of fat uptake in the commercial production of battered, breaded, and fried foods,” the company’s press release states. “This fat block solution acts as a micro barrier to improve batter adhesion, which results in a crispier, more enticing bite and enables less waste in processing.”

At the show, Kemin will also showcase its other clean-label ingredients for food, which are designed to “assist the food industry with keeping production costs down and food waste at a minimum” by helping to increase yield and shelf life while improving texture. These include functional proteins that can help increase yield, improve moisture retention, and extend shelf life of meat and poultry products; solutions for tortilla and bakery products, including dough conditioners and softeners, mold inhibitors, enzymes, emulsifiers, and gum blends; a range of fat and oil solutions for snacks, including plant-based oxidation-control ingredients; and plant extracts and oxidation-control ingredients for dressings and sauces.

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