Webinar

Discover the latest advances for boosting creativity in fried foods!

Published

Format: External webinar | Document type: Webinar

Discover the latest advances for boosting creativity in fried foods!
The taste and texture of fried products are popular worldwide - especially if they come with balanced nutrition. In this webinar Roquette savoury applications development team brings you exciting new batter and coating solutions that reach new levels of satisfaction - all using plant-based ingredients! Our experts show - How to improve crispiness and nutrition - of French Fries, as well as of other fried products such as tempura and chicken nuggets. By the end of this webinar you will be able to:Identify major Fried products market trends (Mintel Insights)Find out new ways to boost crispiness while limiting oil uptake in different fried products - Tempura and nuggets.

Speakers

Catherine Le Bihan Catherine Le Bihan Global Technical Application Manager, Food
ROQUETTE

Edith Dubal Edith Dubal Savoury Applications Team leader - Customer Technical Service
ROQUETTE

Geraldine Dedieu Geraldine Dedieu Market Development Manager, Food Business Unit, Europe
ROQUETTE

Ophelie Buchet Ophelie Buchet Global Engagement Director
Mintel

Yoshitaka Okubo Yoshitaka Okubo Customer Technical service
Roquette Japan

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