While battered and breaded products historically have carried the onus of a bad rap nutritionally, new ingredients and processing strategies are helping to create better choices.

Eaters, the report alleges, might be influenced to consume more of a food that feels harder or rougher.

The paper suggests how a food feels inside the mouth influences how one estimates caloric intake.

The transaction is expected to close by the end of the year subject to regulatory approval.

The new AKFP site is a gateway for food manufacturers to source bulk-quantity ingredients.

The food texture market is expected to reach $11,840.8 million by 2018.

The artisanal baking trend of the past few years left many large baked goods companies wondering how to hurdle all the obstacles in creating mass-produced items that achieve artisan-style quality.

Newly Weds Foods Inc. has selected Erlanger, Boone County, Ky. as the location for its next manufacturing plant in North America.

Newly Weds Foods said it purchased Continental Mills’ industrial food-coating business. The deal includes a Pendleton, Ore., factory and assets that manufacture starch- and flour-based coatings and batters for potato and poultry applications, as well as other protein and vegetable-type substrates.

North Americans love battered and breaded foods. No matter what trends come and go, many traditional comfort staples are battered and breaded. However, these foods are saddled with negative health connotations. Technology is changing those perceptions.