Ingredients Mastering
Ingredients Mastering Batters and Breadings: Meeting Consumer Demand for Taste, Texture and Clean Label Batter and breading systems are growing in food product development, with the global market expected to reach .23 billion by 2027 at a CAGR of 6.7%. These are coating systems that do more than simply enhance appearance — they fundamentally transform eating experiences through texture and flavor. In this article, Matthieu Bertoux, Marketing Director at Ingredion, and Olivia Fannon, Technical Service Technologist – Western Europe at Ingredion, explores how manufacturers can create consumer-preferred vegan batters and breadings that deliver the same sensory satisfaction as traditional formulations while meeting clean label expectations. The article will also compare vegan formulations to non-vegan formulations, exploring key challenges and how to overcome them. The evolution to vegan formulations Traditionally, batters and breadings relied heavily on animal-derived ingredients such as eggs for adhesion and skimmed milk powder for color development through the Maillard reaction. Today, however, some industrial batter and breading formulations have transitioned to vegan compositions, replacing these animal ingredients with plant-based alternatives that provide similar or enhanced functionality. This shift hasn’t been merely a response to the growing vegan market but represents an evolution in food science that benefits manufacturers through increased production efficiency and simplified ingredient handling. Through enhanced food science, manufacturers can also crucially address consumer demand for more sustainable, ethical food options, while also reducing allergen handling by removing egg. Evolving and enhancing formulations to meet consumer demand Want to develop consumer-preferred batters and breadings? There are several considerations to factor into your formulations. Whereas traditional batter systems relied on eggs as a binding agent between the substrate and subsequent coating layers, vegan formulations must follow alternative means. Highly functional modified starches and pulse-based products can provide the necessary cohesion without compromising performance. In addition, adhesive starches ensure coating integrity throughout processing, freezing, and final preparation. Skimmed milk powder has historically contributed to the golden-brown color formation that consumers associate with quality fried foods. Vegan alternatives such as dextrins and pulse flours can facilitate similar color development through controlled Maillard reaction pathways, providing the visual appeal consumers expect without dairy ingredients. When working with meat analogues, the flavor dynamics of batters and breadings require special attention. Without animal-derived flavor compounds, manufacturers must carefully balance plant-based flavor components to create satisfying, complementary profiles that enhance rather than compete with the base product. Meat analogues often present unique coating challenges compared to traditional proteins; their surface properties and moisture dynamics typically require more adhesive batter systems. Increasing the percentage of adhesion starches or incorporating specialised binding agents can significantly improve coating adhesion to plant-based substrates. The science of texture in coating systems The texture of batters and breadings is not simply a matter of personal preference but a precise science that can be engineered through careful ingredient selection and formulation. Want to deliver that consumer-preferred just-right crunch? Well, understanding the molecular structure of starches is fundamental to achieving the desired textural properties. For example, starch consists of two primary polymers (amylose and amylopectin) — the ratio of these starches significantly influences texture development in coating systems. That’s because amylose — with its linear structure — forms strong gels and films that create smooth, crunchy textures. Amylopectin is highly branched and delivers weak gels and films that contribute to rough, crispy textures with greater expansion. 16 food Marketing & Technology • April 2025
Ingredients Manufacturers can precisely control texture by manipulating the amylose content in their formulations. For smooth, crunchy textures (think of a dense, firm bite that releases with satisfying resistance), increasing high amylose starch content while reducing dextrins creates a cohesive coating structure. Products with 50-70% amylose content, such as high amylose corn starches, develop strong films during cooking that maintain structural integrity for an extended holding time. Conversely, for open, crispy textures (lighter, more aerated coatings with a rapid breakdown during consumption), formulations should incorporate more dextrins and starches while decreasing high amylose content. The specific branching structure of dextrins creates more surface roughness and blistering, enhancing perceived crispiness and providing appealing visual texture. This scientific approach to texture enables manufacturers to meet precise sensory targets consistently across production runs, delivering the specific eating experience their consumer’s desire. Clean label: A consumer-driven priority Alongside texture, today’s consumers increasingly scrutinise ingredient lists, with clean label becoming a significant driver of purchasing decisions. Clean label typically means using ingredients that are recognised and accepted by consumers, free of artificial-sounding or misleading components, containing no genetically modified (non-GM) ingredients, and having an ingredient listing that aligns with the consumer’s understanding of on-pack claims. According to Ingredion’s proprietary research, ATLAS, 43% of consumers now check ingredient and nutrition labels, making clean label formulation essential for market competitiveness. For batter and breading systems, clean label expertise focuses on functional native starches. Modern food science has developed starches that deliver high functionality without chemical modification. These can provide excellent adhesion, texture stability and film-forming properties while meeting clean label standards. Pulse flours offer multiple benefits in clean label formulations. They provide protein enrichment, excellent adhesion, and contribute to texture development while appearing as simple, recognisable ingredients on packaging. Clean label batters and breadings typically feature shorter ingredient lists with familiar components consumers might find in their own kitchens. This transparency builds trust and aligns with consumer expectations for authenticity and minimal processing. Technical challenges in vegan coating formulations Developing vegan batters and breadings that perform optimally requires addressing some technical challenges. For example, to add strength and robustness to a system, increasing the solids percentage and incorporating high amylose or highly cross-linked starches is key. These ingredients form strong networks that resist moisture penetration, maintaining crispiness even during extended holding periods. Consumers increasingly seek healthier fried options with reduced fat content. High amylose starches can create effective barriers to oil penetration. Additionally, formulations optimised for air fryer or oven preparation can significantly reduce fat content while maintaining desirable textural properties. Vegan batters may exhibit different rheological properties during processing. Increasing starch solids, reducing flour components, and incorporating process-stable suspension starches helps maintain consistent viscosity throughout production runs and storage. The separation of coating from substrate (known as ‘pillowing’) can be particularly challenging in vegan formulations. Adding adhesion starches to the pre-dust step or incorporating them directly into the batter creates stronger bonds between layers, ensuring coating integrity. Achieving consumer-preferred coatings The transition to vegan batters and breadings represents more than simply removing animal-derived ingredients — it offers an opportunity to reimagine coating systems with enhanced functionality, improved nutritional profiles, and clean label appeal. By understanding the science behind texture development, carefully selecting functional ingredients, and building systems appropriate to specific applications, manufacturers can develop vegan coating solutions that exceed consumer expectations for taste, texture and label transparency. As the market for plant-based proteins continues to expand, the development of customised coating systems for these products represents a significant opportunity. The unique challenges of meat analogues — including differing moisture release patterns, surface properties, and flavor dynamics — require specialised approaches to batter and breading formulation. Innovative ingredient solutions, including clean label texturisers, alternative proteins, and naturally functional starches, will drive this category forward. The most successful manufacturers will be those who take a holistic approach, considering not just the coating system in isolation but how it interacts with plant-based substrates throughout processing, storage, and final preparation. As the global market for batter and breading premixes continues its robust growth, those manufacturers who master vegan formulation will be positioned to capture significant market share while contributing to the ongoing evolution of more sustainable, plantbased food systems. fmt 1)https://www.gminsights.com/industry-analysis/batter-and-breader-premixes-market 2) Ingredion proprietary research, ATLAS, 2023 For more information: www.ingredion.com food Marketing & Technology • April 2025 17
