How InnoBLQ™ Can Change The Fried Food Category For The Better

Battered, breaded, and fried food manufacturers have to navigate a challenging market. Consumers today want better-for-you foods with cleaner labels, and fried foods don't fall into either category, until now. With new innovative functional proteins, manufacturers can reduce fat in fried and frozen appetizers by up to 34%.¹

The latest technology from Kemin, InnoBLQ™ is changing fried food for the better!  InnoBLQ works by creating a microbarrier via topical application that reduces overall oil absorption. Many consumers love fried foods—but only when they’re crispy on the outside and tender on the inside. Plus, more and more consumers demand clean labels with ingredients they recognize. With InnoBLQ, your battered, breaded, and fried foods can meet consumers’ demands while easing production difficulties.

Appeal to Consumers' Desire for Quality Fried Foods at Home

Cost-conscious consumers face many challenges today such as inflation, rising grocery prices, and increasing transportation costs. These factors are leading to consumers eating at home with greater frequency. Brands have the opportunity to shine and pull in consumers if they can deliver crave-worthy fried foods at home that are budget-friendly. 

Air fryers are the perfect companion for consumers looking to reduce added fat to already high-fat content foods. 

Create Healthier Fried Foods with Kemin

InnoBLQ helps you create crispy, fried, golden goodness when topically applied to battered or breaded foods immediately before submersion in frying oil. The innovative InnoBLQ functional protein ingredient creates a microbarrier on the surface of fried food, allowing in just the right amount of fry oil to create a crispy outside and juicy inside—with less added fat to the final product.

References

1. Internal Study TL-23-21415

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