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Friday, September 9, 2022  |  12:30 PM - 1:00 PM

Open to All Attendees!

Delivering Customer Preferred Solutions for Gluten-free & Better-For-You Batters and Breadings

Ying Bian
Business Scientist, Ingredion, Inc
Ron Pagoa
Sr Marketing Manager, Savory Batters & Breadings, Ingredion, Inc

The batters and breadings category have experienced growth in recent years due to the QSR (Quick Service Restaurant) foodservice segment and the popularity of these products in the retail frozen space. As consumers continue to purchase traditional products made with wheat flour by manufacturers, both are also looking for new alternatives in coating ingredients that can be gluten-free and enhance nutrition, as well as meet supply and sustainability needs, while maintaining the current taste, texture and appeal of battered and breaded foods.

This presentation will give an overview of pulse-based ingredients such as pea, lentil, faba bean and chickpea flours and proteins and their use in battered and breaded foods.