Top 4 crumbs for meat and meat alternatives

As the global market for prepared foods continues to surge, demand for meat alternative products is on the rise. Driven by concerns about health, ethics, and environmental impact, consumers are increasingly turning to plant-based options for their favorite dishes.

In response to the demand, processors are faced with the challenge of creating high-quality meat alternative products that will replicate the taste, texture, and overall experience of their traditional prepared foods lines.

Enter coatings — the secret weapon of processors who create superior meat alternative products. Whether derived from meat or plant-based proteins, coatings play a pivotal role in the creation of prepared foods. They not only enhance taste and texture but also elevate the appearance and quality of your final product, ensuring a more satisfying dining experience for the consumer.

The good news for processors of prepared foods? The same equipment used for traditional meat-based products can seamlessly facilitate the expansion of your product range into meat alternatives.

Now, let's explore some of the most commonly used crumbs for meat and meat alternative products.

Top 4 Crumbs for Meat and Meat Alternatives

1. Extruded Crumb - Extruded crumb is produced from high content starch ingredients cooked continuously under pressure. At the end of the process, the sudden release of pressure causes the quick expansion of moisture, which in turn expands the extrusion. This inexpensive process allows high production volumes of crumbs that have light to medium density.
2. Japanese Crumb – Also know as ‘Panko’ breadcrumbs, these crumbs are known for their light, airy texture and crispy coating. The texture, lightness, and crunchy bite of this crumb is unlike any other breading. Compared with other breadings, the coating surface is remarkably free of oil when reconstituted. Special care must be taken in handling this fragile breading to maintain the integrity of the particle shape and size for as long as possible.
3. American Crumb - American crumb is usually baked as a continuous bread loaf but contains less water in the dough and has a dark and a hardened crust after baking. Because of its hard texture, it is largely used to coat product, such as croquettes and fish. It is available in grist sizes from fine to coarse and provides the coverage and appearance needed on the product being coated. To enhance appearance, coloring agents, such as paprika and turmeric, are used to develop a rich brown color during frying.
4. Fresh Crumb - Fresh crumb is not dried like other breading and must be refrigerated for extended storage periods. When fried, fresh crumb is desirable for the crispy texture and the delicate appearance it gives to the coated product. When mixed with herbs, spices, and seasonings they add flavour to coated prepared foods.

Ready to make a move?

Enhancing your recipes or broadening your range of prepared food products can be challenging without the right equipment. With our extensive experience in developing food processing lines, we're fully equipped to help you create the trending products that consumers love. We offer testing and trials on a variety of equipment, and we’re committed to helping you bring your best products to market.