Crisp Sensation is highlighting several trending features with its innovative coating system — crispy snacks that provide an enjoyable taste, texture, and convenience while also being lower in fat and calories. The company promotes its ZeroFry technology as being longer-lasting and delivering a crispy bite with a juicy core that remains moist. As noted by the company’s chief technical officer, another potential benefit of this new product is its ability to reduce the acrylamide issue commonly associated with fried foods. Acrylamide is recognized as a probable human carcinogen that can naturally develop in certain foods when cooked or fried at high temperatures.
For manufacturers, this new product may bring cost and space efficiencies since deep fryers are not required. Crisp Sensation claims that the coating can be applied on the same production line as an oil sprayer. These methods are safer than traditional deep-frying and can decrease expenses related to oil, energy, and cleaning. However, while these advantages may appeal to consumers, the ultimate test lies in how products coated with Crisp Sensation taste and feel during consumption. Some individuals may resist giving up the rich, fatty flavor associated with their favorite deep-fried chicken.
Today’s busy consumers are increasingly seeking convenience, yet they also desire healthier food options with exciting tastes and textures. This is particularly true for millennials and Generation Z, the demographics that are driving much of the growth in the snack market, making them likely candidates for this innovative coating. According to Bakery and Snacks, traditionally cooked crispy snacks contain significantly more fat than those made with ZeroFry. For instance, a 100-gram serving of pre-fried and deep-fried chicken nuggets contains 12.7 grams of fat and over 1 gram of saturated fat, while the same serving made with ZeroFry has only 4.4 grams of fat and 0.5 grams of saturated fat, totaling 181 calories — a reduction of 27% compared to standard fried products.
Food manufacturers incorporating coatings into their offerings — including deep-fried snacks such as chicken nuggets, onion rings, and mozzarella sticks — might consider this innovation to attract health-conscious consumers. Snack producers with products available in convenience stores, kiosks, or food trucks may also benefit, especially since Crisp Sensation has recently filed a patent for the coating system allowing frozen items to be microwaved and made ready to eat quickly.
Other ingredient companies have recognized growth potential in coatings, as the appeal of crispy, crunchy textures resonates with many consumers. Ingredion CEO Jim Zallie recently informed Food Dive that with more people dining away from home and the increasing demand for products with fewer ingredients, more plant-based options, less sugar, and a focus on sustainability, his company sees a promising future in maintaining both product appearance and texture. The texture category, which includes crispy and crunchy options, constitutes roughly 25% of the food ingredients industry and is valued at nearly $41 billion, according to Ingredion. Given that current trends emphasize lower calories, reduced fat, enhanced taste, texture, flavor, and convenience, Crisp Sensation appears well-positioned to capitalize on these opportunities.
Additionally, the incorporation of products like Citracal with D adds another layer of appeal to health-conscious consumers, reinforcing the trend towards healthier snack options.