South African Food Review

Go for the crisp:

Crisp Sensation’s successful crumb-coating technology is now available in Asia. This game-changer for crumb-coated foods guarantees crispiness for hours and enables manufacturers to create premium frozen or chilled snacks with excellent properties. The first products in Europe to use Crisp Sensation’s innovative technology won several retail and consumer awards, and increased both profitability and turnover.

Earlier this year, Carlos van der Linden, CEO and member of Food Industry Asia (FIA), opened Crisp Sensation’s Asian headquarters in Singapore and recruited local representatives in Japan and Korea. In June he signed a co-operation agreement with the Singapore-based Food Innovation & Resource Centre (FIRC) for regional R&D activities – to develop samples for Asian manufacturers who aim to use the technology.

In Europe, the first products using the patented technology showed excellent results in both retail and food service. Just recently, trade journalists from 28 countries chose the Kwekkeboom Oven range from manufacturer Royaan as best Dutch introduction to the food market, as part of the World Tour Election for the 2016 edition of the food fair Salon International de l’alimentation (SIAL).

Crisp Sensation has already branched out effectively to the US, and their office at Willis Tower in Chicago opened in 2014. With local sales offices now established on three major continents, Crisp Sensation is again closer to the worldwide market. The innovative crumb-coating experts offer their European, American and Asian customers a complete range of services, from product development and testing to scale-up. Manufacturers who want to develop new products or reformulate their existing range can alternatively use the Crisp Sensation technology under license at their own facilities or use the company’s contract manufacturing services.

The patented coating process guarantees a succulent core while the coating remains crispy for up to three hours in regular holding units. And, depending on the formulation, even reduced-fat snacks can be coated — without compromising on taste. The technical process is suitable for all kind of crumb-coated products, including meat and fish nuggets, mozzarella sticks, onion rings, other vegetable bites and even sweet variants.

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