Donald Pszczola

Donald E. Pszczola

With the recent emphasis on low carbs, the rising interest in obesity, and corresponding concerns over frying, it would be logical to assume that manufacturers of batters and breadings are, so to speak, in the process of “picking up the crumbs.”

Breaded products have evolved beyond the traditional crumb in terms of functionality, potential health benefi ts, fl avor, texture, and appearance. By this I mean that, based on the above circumstances, one might conclude that coatings—crumb by crumb—have fallen to the wayside, and that innovations, in the form of ingredient developments and technologies, have gone to other food categories. If this w…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola