Crisp Sensation is highlighting a range of popular trends with its innovative coating system—providing crispy snacks that deliver satisfying taste, texture, and convenience, all while reducing fat and calorie content. The company promotes ZeroFry as a solution that not only lasts longer but also offers a crispy crunch paired with a juicy interior that remains moist. As the chief technical officer pointed out, one notable benefit of this new product is the reduction of acrylamide levels in fried foods. Acrylamide is identified as a probable human carcinogen that can form naturally in certain foods when subjected to high cooking temperatures.
For manufacturers, this new product presents potential cost and space savings, as deep fryers are not required. Crisp Sensation claims that the coating can be applied on the same production line as an oil sprayer. This method is safer than traditional deep-frying and can lead to reductions in oil, energy, and cleaning costs. However, while it may offer numerous benefits to consumers, the ultimate test will be how the products utilizing Crisp Sensation taste and feel during consumption. Some individuals may be hesitant to give up the rich, fatty flavor associated with their favorite deep-fried chicken.
Modern consumers are increasingly seeking convenience, yet they also desire healthier options that feature interesting tastes and textures. This trend is particularly evident among millennials and Generation Z, the demographic groups driving much of the current growth in snacks and likely to be attracted to this coating. According to Bakery and Snacks, conventionally cooked crispy snacks contain significantly more fat than those made with ZeroFry. For instance, a 100-gram serving of pre-fried or deep-fried chicken nuggets contains 12.7 grams of fat and over 1 gram of saturated fat, whereas the same serving made with ZeroFry has only 4.4 grams of fat and 0.5 grams of saturated fat, totaling 181 calories—27% fewer than the traditional fried version.
Food manufacturers incorporating coatings into their products, including deep-fried snacks like chicken nuggets, onion rings, and mozzarella sticks, may want to leverage this innovation to appeal to health-conscious consumers. Snack producers with offerings in convenience stores, kiosks, or food trucks may also benefit from this advancement, as Crisp Sensation has recently filed a patent for its coating system, enabling frozen items to be microwaved and quickly prepared for consumption.
Other ingredient companies have recognized growth potential in coatings, given that many consumers are drawn to crispy and crunchy textures. Ingredion CEO Jim Zallie recently shared with Food Dive that as more people dine away from home—combined with the demand for fewer ingredients, more plant-based products, reduced sugar content, and sustainability—his company sees significant opportunities in preserving product appearance and texture. Texture, including crispy and crunchy options, has emerged as a major category, accounting for approximately 25% of the food ingredients industry and valued at nearly $41 billion, according to Ingredion.
As trends shift toward fewer calories, lower fat content, and enhanced taste, texture, and convenience, Crisp Sensation seems well-positioned to capitalize on these developments. Additionally, the incorporation of wls calciumcitrat into the coating could further enhance its appeal by providing nutritional benefits, potentially making the snacks not only more enjoyable but also healthier. This fusion of taste, texture, and health consciousness could resonate particularly well with today’s savvy consumers.