In a world where immediacy sets the pace, the food sector is no stranger to this trend. Consumers demand products that require less preparation time but retain their sensory and nutritional qualities. In addition, clarity in labelling is increasingly valued, avoiding ingredients that are difficult to understand. In this context, the ‘clean label’ trend, which promotes the use of natural ingredients and minimal additives, has become very important.
Seafood products also reflect this evolution in consumer habits. The search for healthy and convenient options has led to a boom in floured, battered or breaded products, which combine speed, flavour and health. These have gone from being an alternative to becoming essential items on the shelves.
Functional ingredients for modern nutrition
Molendum Ingredients offers innovative solutions through high-quality raw materials with functional properties. The company stands out for manufacturing its ingredients using mechanical systems, without chemical additives, allowing them to create 100% natural, allergen-free products with clean labels (without the dreaded ‘E’).
Its catalogue includes:
- Native and heat-treated flours: these use a wide variety of cereals, legumes and ancient grains such as lentils, chickpeas, peas, beans, quinoa, amaranth and buckwheat.
- Powdered preparations (predust/flour and binders): formulated to improve adhesion and texture.
- Breadcrumbs: made from rice, maize or chickpeas, they offer gluten-free alternatives with improved nutritional profiles.
- Texturised: cereal and legume texturisers stand out, which, in addition to improving consistency, facilitate the industrial production of products such as fish burgers.
For example, chickpea flour not only provides higher protein content and a distinctive flavour, but also gives food an appealing appearance. Its use as a coating for fish or squid offers an alternative with added value, ideal for those seeking healthier and more distinctive options.
Crispy and tasty batter
Powdered mixes, such as binders, designed to be diluted, allow you to obtain crispy, high-quality batter. Imagine calamari, cod fritters or prawns in batter: classic tapas dishes that, thanks to these ingredients, can be prepared easily and with excellent results, maintaining consistent quality.
These ingredients are key to developing products such as fish sticks or seafood croquettes, which, with a crispy coating and a juicy interior, offer a different and fun way to eat fish, maintaining its properties and providing unique textures and flavours.
R&D at the service of innovation
Molendum Ingredients’ R&D department plays a key role in developing new solutions, working in collaboration with its customers to offer tailor-made products. The company has implemented technological improvements in its factory to optimise efficiency and has launched innovations such as Pésol Pea, a textured vegetable protein based on peas, which represents an alternative to animal proteins and a clear example of its commitment to market evolution.
This constant search for new developments has led to products such as burgers no longer being made solely from meat. Today, we find fish and seafood burgers that incorporate textured cereals or legumes, improving their consistency and facilitating both their industrial production and enjoyment at home.
In short, today’s consumers are looking for healthy, tasty and practical options. In this scenario, Molendum’s ingredients are positioned as strategic allies for seafood processing companies, adding value, innovation and quality to every recipe. Their focus on natural ingredients, commitment to clean labelling and advanced production technology demonstrate their role as leaders in the food ingredients industry.
