For some time now, we have been observing a clear evolution in the market: the growing use of air fryers in the domestic channel is directly influencing food development decisions made by food manufacturers.
An increasing number of industrial clients share the same need with us: breaded products that perform correctly both in the oven and in the air fryer, maintaining texture, color, and a crispy finish, and delivering a satisfying home-cooking experience.
From our R&D&I department, we are responding to this trend with new food developments specifically designed for air-fryer breadcrumbs, conceived from the outset to meet the technical and sensory requirements that this cooking system demands.
The Air Fryer as a New Context for Food Development
The air fryer has evolved from being an occasional appliance to becoming a standard feature in many households. Its rapid adoption is driven by factors such as:
- Perception of healthier cooking
- Speed and ease of use
- Consistent results in breaded products when quality ingredients are used
This shift in end-consumer behavior forces the industry to rethink its formulations. Today, food development can no longer focus solely on the industrial process, but must also consider different applications and how the product will ultimately be prepared at home.
Technical Challenges of Food Development for Air-Fryer Breaded Products
Breadcrumb coatings for air fryers present specific challenges that are not always solved with conventional breadcrumbs:
- Lower external fat input compared to traditional frying
- Need to activate crispiness using hot air alone
- Color control without burning or a pale appearance, to achieve an appealing golden finish
- Coating stability during cooking
- Attractive texture despite reduced surface moisture
For this reason, the development of breadcrumbs specifically for air fryers must be approached as a differentiated food development process, addressing its unique characteristics rather than as a simple adaptation of traditional products.
New Food Developments for Air Fryers from R&D&I
In response to this growing demand, our R&D department is expanding the range of Air Fryer/Oven specialty breadcrumbs, aimed at industrial clients looking to anticipate market needs.
Our challenge is to adapt to different industrial applications, various types of breaded products, and to position ourselves strongly within this market segment.
These food developments strengthen our capabilities as a breadcrumb manufacturer with a strong R&D&I focus, aligned with evolving consumption patterns and emerging trends.
We base these new food developments on several key technical pillars:
1. Different Particle Sizes
Particle size is decisive in the perception of crispiness. We are working with more defined, crunchier grains capable of generating texture even with low fat content.
2. Bread Blends
Combining different types of bread allows us to fine-tune thermal behavior, structure, and sensory response. These blends add greater complexity to the breading, which is particularly relevant for air-based cooking.
3. Color Development and Final Appearance
Within these food developments, we are creating references with different tones: toasted, yellow, orange, and even mixed colors upon customer request.
The goal is to achieve a uniform, appetizing appearance aligned with consumer expectations, even without frying. Color is also a key factor in differentiating the final product.
4. Crunchier Grains
One of the main development focuses is achieving crunchier grains that activate correctly with hot air and retain their texture after cooking.
Final Product Differentiation Without Compromising Quality
The objective of these food developments is not only to respond to a trend, but to deliver real value to manufacturers:
- Differentiation in the final product
- Good performance in both oven and air fryer
- Consistent results in home preparation
- Maintenance of quality, texture, and flavor standards
Designing breading with real home use in mind has become an essential part of modern food development.
Retail and Direct-to-Consumer Presence
In addition to industrial development, Air Fryer/Oven specialty breadcrumbs are already available on the shelves of major supermarkets as well as in our online store, ensuring coherence between food development, industrial production, and the end-consumer experience.
Frumen: Food Developments in Constant Evolution
The air fryer is not a passing trend, but a new consumption scenario that is redefining breaded products.
Our breadcrumb food developments for air fryers reflect a way of working based on anticipation, innovation, and adaptation to real consumer habits.
Breading is also evolving. And food development is the key to doing it right.
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