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Discover the latest advances for boosting creativity in fried foods!

Format: Webinar | Document type: Supplier Webinar
Related applications: Meat, fish and savoury ingredients
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.


  • Catherine Le Bihan

    Catherine Le Bihan

    Global Technical Application Manager, Food


  • Edith Dubal

    Edith Dubal

    Savoury Applications Team leader - Customer Technical Service


  • Geraldine Dedieu

    Geraldine Dedieu

    Market Development Manager, Food Business Unit, Europe


  • Ophelie Buchet

    Ophelie Buchet

    Global Engagement Director


  • Yoshitaka Okubo

    Yoshitaka Okubo

    Customer Technical service

    Roquette Japan

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