Nothing makes your consumers happier than biting into a piece of fried snack with a beautiful golden-brown crispy coating and hearing that distinctive “crunch” that says it’s perfectly cooked.

Scientific evidence shows that consumers correlate crispness and crunchiness with how fresh and delicious food is! Besides indicating freshness, the crunch of fried snacks provides a multisensory culinary experience.

The secret behind the signature crunchiness of the fried & crumbed snacks lies in its crust.

If the crust doesn’t have the right ingredients, the moisture from the substrate, unfortunately, causes the undesired sogginess and makes the crispy snack limp in a short period of time.

Soggy fried snacks are also the strongest magnet to attract customer complaints, and the main reason is the loss of sensory experience due to sogginess. After getting soggy, the crumbed snack would lack that zesty juicy, crispy goodness which wowed your consumers the first time. Sogginess not only spoils the food texture and flavour but destroys the complete consumer dining experience.

There are various reasons why fried food gets soggy, but solutions to these problems are scarce and not sustainable. We need a solution that solves the issue at a grass root level, which helps retain the crispy texture of the crust for a more extended period of time. This solution, we believe, lies at the core ingredients level, which makes the crust.