In a world where immediacy reigns, the food sector is not spared from the effect of this trend. More and more products are being sought for which less preparation time is required, but without renouncing all their organoleptic/sensory and nutritional qualities. In addition, the aim is to avoid the use of ingredients that can be confusing when reading the label in the supermarket.
As with the rest of the food sectors, seafood products are influenced by these consumer preferences; according to the ‘Food in Spain 2023’ yearbook, produced by Mercasa, ‘if the person in charge of doing the shopping does not work, the consumption of fish products is higher’.
The presence on the shelves of floured, battered and/or breaded products, with a quick, simple and healthy cooking process, has gone from being an option to being an essential over the years.
Molendum Ingredients offers high quality raw materials with functional properties: native flours, thermo-treated flours, powdered preparations (predust/coatings and sizing agents), breadcrumbs and texturized breads, to revolutionise the world of food.
Flours such as chickpea flour make it possible to obtain products with a higher protein content, a characteristic taste and an attractive appearance. This raw material, for example, when used as a flour coating for fish or squid, offers a value-added alternative.
The use of powdered preparations, such as sizing agents, designed to be diluted, makes it possible to achieve crispy and distinctive coatings. Think of calamari, cod fritters, or breaded prawns as the protagonists of an appetising Sunday snack.
And we cannot forget the fish fingers, with a crunchy coating and juicy interior, or seafood croquettes. These options are very interesting for consuming fish in a different way, maintaining all its properties and with differentiating appearances and textures, both for the eye and the palate.
Finally, we must not overlook the important role played by R&D departments in this sector. Consumers, in their eagerness to find new products every time they visit the supermarket, mean that, for example, burgers are not just about meat. For this reason, fish and seafood burgers are now available on the shelves that can use texturized cereals or pulses to help achieve their consistency and texture, favouring both the process of preparation for the industrial manufacturer and the moment of consumption for the end customer.
A consumer interested in attractive and healthy proposals, makes the products manufactured by Molendum Ingredients become interesting raw materials for seafood processing companies.
