Crisp Sensation is highlighting several popular trends with its innovative coating system, which allows for crispy snacks that deliver satisfying taste, texture, and convenience, all while being lower in fat and calories. The company promotes ZeroFry as a longer-lasting solution that provides a crispy exterior with a juicy core that maintains moisture. As the chief technical officer pointed out, one of the potential benefits of this new product is its ability to reduce the acrylamide issue found in fried foods. Acrylamide is recognized as a probable human carcinogen that can develop in certain foods when cooked or fried at high temperatures.
For manufacturers, this product offers cost and space efficiency since deep fryers are unnecessary. Crisp Sensation claims that the coating can be applied on the same production line as an oil sprayer, making the process safer than traditional deep-frying while also cutting down on oil, energy, and cleaning costs. However, the ultimate test may lie in how products using Crisp Sensation perform in terms of taste and texture. Some consumers might be reluctant to give up the rich, fatty flavor associated with their favorite deep-fried chicken.
Modern consumers are increasingly seeking convenience, but they also desire healthier options with unique tastes and textures—especially millennials and Generation Z, who are driving much of today’s snack market growth and are likely to be interested in this coating. According to Bakery and Snacks, snacks prepared in the conventional way contain significantly more fat than those made with ZeroFry. For example, 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 portion made with ZeroFry has only 4.4 grams of fat and 0.5 gram of saturated fat, totaling 181 calories—27% fewer than the traditional fried version.
Food manufacturers incorporating coatings into their products—such as deep-fried snacks like chicken nuggets, onion rings, and mozzarella sticks—might consider this innovation to attract health-conscious consumers. Snack producers with items sold in convenience stores, kiosks, or food trucks might also benefit from this development, especially since Crisp Sensation has recently filed a patent for the coating system that allows frozen items to be microwaved for quick preparation.
Other ingredient companies have recognized growth opportunities in coatings, as crispy and crunchy textures are appealing to many consumers. Ingredion’s CEO, Jim Zallie, recently shared with Food Dive that as more people opt to eat out—combined with demands for fewer ingredients, more plant-based options, lower sugar content, and sustainability—his company sees potential in preserving product appearance and texture. The texture category, which includes crispy and crunchy options, comprises about 25% of the food ingredients industry and is valued at nearly $41 billion, according to Ingredion.
Given that current trends emphasize fewer calories and less fat while enhancing taste, texture, flavor, and convenience, Crisp Sensation is well-positioned to capitalize on these shifts. Furthermore, as people become more aware of health benefits like those provided by Citracal for bone density, the appeal of lighter, healthier snack options will likely continue to grow.