Meat+Poultry - June 2020 - 70

INGREDIENT ISSUES

Topical

taste &
texture
Breadings and batters
can bring extra
flavor and sensory
appeal to meat and
poultry products
BY D O N N A B E R RY | m e a t p o u l t r y @ s o s l a n d.c o m

B

70

MEAT+ POULTRY | 06.20 | www.meatpoultry.com

Bruns, director culinary-meat, Kerry, Beloit Wis.
For a Mediterranean flair, Bruns suggested
marinating the protein in lemon garlic then
using a chickpea flour pre-dust followed by a
pretzel breading.
"A breakfast protein can get an 'everything
bagel' twist by including sesame seeds, onion
flakes, poppy seeds, minced garlic, cracked
pepper and sea salt in the breading," Bruns
said. "Or how about take a biscuit and gravy
approach? Start with a sage and herb sausage.
Apply a buttermilk batter followed with a
homestyle-biscuit breading."
Frozen appetizers and finger foods are all
about layers of flavor and unique textures.
Breadings encase everything from buffalo
chicken chips to cheesy bacon fritters.
"Use a spicy citrus marinade on the protein,
followed by rum in the batter and real coconut
in the breading for a Caribbean crunch
appetizer," Bruns said. "All types of meat work
with a Southwest or chipotle marinade. Then
add some tomato flakes and cilantro to the predust followed by a tortilla chip breading."
Pretzel-crusted entrees have grown by
26% in the past four years, according to

Kerry, aforlenza - stock.adobe.com

Breadings and batters can
add flavor and crunch to
meat and poultry offerings.

reading and batter technology invites
meat and poultry processors to add an
extra dimension of character to ordinary
protein. These topical coatings can provide
flavor, crunch and color. Some contribute
whole grain nutrition, while others supply
extra protein, heart-healthy fatty acids or
fiber. Some simply make the protein more
convenient, maybe even portable.
"If it's edible, it's breadable," said Ralph
Krawczyk, senior food scientist, Wixon Inc., St.
Francis, Wis. "You can find a lot of innovation
at state and county fairs. Maybe the world is
ready for something other than a hot dog on a
stick with a sweet corn batter. Pancake batters
on breakfast sausage are already in the grocery
store. There may be other proteins that could
follow that concept."
Think chicken kabob with a schnitzel
breading. Try bratwurst on a stick with beer
batter and hash brown potato breading. The
possibilities are endless as suppliers get
creative with their offerings.
"The best way to create innovation in this
space is by layering in flavors from the substrate
to the final batter or breading," said Danny


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Meat+Poultry - June 2020

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