Breadings provide an additional sensory dimension to meat and poultry products through their contribution of color, flavor and texture. Newly Weds Foods, Chicago, introduced a new range of breadings and dustings at the Research Chefs Association’s 2019 Annual Conference held March 13-15 in Louisville, Kentucky, to help processors upgrade their offerings for today’s adventurous consumers. 

Hawaiian bread crumbs are a rich, golden crumb with a slightly (tropical) sweet butter taste, similar to its popular namesake bread. The tender crumb gives pork and poultry bites a new twist, one that complements sweet and sour or sweet-heat dipping sauces.

New biscuit crumbs invoke a warm sense of nostalgia for consumers who grew up eating homemade buttermilk biscuits with sausage gravy, fried chicken or bacon and eggs. Memories of those flaky layers and melt-in-your-mouth texture are delivered in this unique crumb that contributes the nuance of Southern cooking to beef, pork and poultry. The crumbs, for example, add buttery richness to baked breaded chicken patties without all the frying oil fat calories.

Toasted cinnamon bread gets crumbed into a breading that adds flavor and crunch to breakfast sausage patties. When used to encrust meatballs, the crumbs provide the flavor adventure associated with traditional Lebanese, Moroccan and Swedish recipes.

For colorful adventure there’s new unicorn dust, which can be used as a pre-dust with breading systems. The color comes from fruits and vegetables and is available in three magical shades – Blushin’ Pink, Majestic Purple and Sunshine Yellow – that can be used alone or blended for a rainbow effect.