THE 45-MINUTE CRISPNESS CHALLENGE
THE 45-MINUTE CRISPNESS CHALLENGE
Posted By
Posted By
UniBourne
UniBourne
Posted At
Posted At
Technical Articles
Content
Posted On
Posted On
Aug 12,2026
Content
CAN FRENCH FRIES STAY CRISPY LONG AFTER THEY'RE SERVED?
CAN FRENCH FRIES STAY CRISPY LONG AFTER THEY'RE SERVED?
For decades, one challenge has continued to frustrate food manufacturers, quick-service restaurants and consumers alike.
For decades, one challenge has continued to frustrate food manufacturers, quick-service restaurants and consumers alike.
Freshly fried French fries begin losing their crispness almost immediately.
Freshly fried French fries begin losing their crispness almost immediately.
Within minutes, moisture migrates from the potato core to the surface, softening the coating and reducing the eating experience.
Within minutes, moisture migrates from the potato core to the surface, softening the coating and reducing the eating experience.
The industry accepted this as unavoidable.
The industry accepted this as unavoidable.
Until ingredient technology changed the conversation.
Until ingredient technology changed the conversation.
Did You Know?
Did You Know?
Protein quality is measured not only by quantity but also by digestibility and amino acid availability. The future of functional nutrition lies in maximizing nutrient utilization, not simply increasing protein claims.
Protein quality is measured not only by quantity but also by digestibility and amino acid availability. The future of functional nutrition lies in maximizing nutrient utilization, not simply increasing protein claims.
ENGINEERING CRISPNESS
ENGINEERING CRISPNESS
Rather than relying on thicker coatings or excessive frying, modern batter systems focus on controlling moisture movement. Advanced batter technology creates a functional barrier that helps preserve the crispy exterior while maintaining the desired internal texture. The result is a lighter coating with significantly improved holding performance.
Rather than relying on thicker coatings or excessive frying, modern batter systems focus on controlling moisture movement. Advanced batter technology creates a functional barrier that helps preserve the crispy exterior while maintaining the desired internal texture. The result is a lighter coating with significantly improved holding performance.
THE UNIBOURNE APPROACH
THE UNIBOURNE APPROACH
Every ingredient we develop begins with a formulation challenge. UniBat® was created not simply as another batter system, but as a functional ingredient platform that helps manufacturers improve texture, processing efficiency and overall product performance. Because innovation isn't about adding another ingredient. It's about solving the challenges consumers experience every day.
Every ingredient we develop begins with a formulation challenge. UniBat® was created not simply as another batter system, but as a functional ingredient platform that helps manufacturers improve texture, processing efficiency and overall product performance. Because innovation isn't about adding another ingredient. It's about solving the challenges consumers experience every day.
HOW UNIBOURNE SUPPORTS THIS SHIFT
Because the future of protein isn't just about what's listed on the label.
Because the future of protein isn't just about what's listed on the label.
It's about what the body can actually use.
At UniBourne, we help manufacturers develop next-generation nutritional products through innovative ingredient solutions, including:
Low Molecular Weight Peptides
Low Molecular Weight Peptides
High Protein Mixes
High Protein Mixes
Plant Proteins
Plant Proteins
Yeast Protein (PDCAAS 1.0)
Yeast Protein (PDCAAS 1.0)
Beyond French Fries
Beyond French Fries
Although developed with French fries in mind, UniBat® can also support a wide range of fried food applications, including:
Although developed with French fries in mind, UniBat® can also support a wide range of fried food applications, including: