Convenience is no longer simply about saving time. Consumers expect prepared foods to combine ease, quality and an enjoyable eating experience, while paying closer attention to what goes into the products they choose.
At the same time, texture and sensory quality are becoming stronger drivers of product experience, making qualities such as crispiness, bite and appearance increasingly important.
For manufacturers, the challenge is to deliver these expectations without compromising efficient and consistent processing.
This puts greater emphasis on ingredients that can help manage handling, adhesion, sticking, structure and crispiness while maintaining the intended finished-product quality.
