No Frying Required Crespel & Deiters Food has introduced Lory®

Crumb Non Fry, a breading system designed to deliver crisp texture and golden-brown appearance without the need for frying. The system uses extruded crumbs with uniform surface properties and balanced particle size distribution, paired with Lory® Starch Opal—a wheat starch batter that enables optimal adhesion and crispness through cold-swelling properties.

Cost and Sustainability Gains By eliminating the frying step, manufacturers remove energy-intensive

production stages, reducing capital costs, maintenance expenses, and oil consumption. The process cuts raw material input and waste while lowering the product's CO₂ footprint. Reduced fat content in finished products can lead to improved Nutri-Score ratings—a growing priority for food companies facing consumer and retailer pressure. The system works across conventional ovens, combi steamers, and air fryers, maintaining crispness and visual appeal even during heat-holding in foodservice settings. Products remain preparation-friendly without residual oil or quality loss.

Wide Application Range Lory® Crumb Non Fry covers nuggets, schnitzels, fish fingers,

plant-based alternatives, and vegetable or cheese snacks. The formulation uses natural coloring foodstuffs rather than artificial colors. Birgit Wessner, Product Manager at Crespel & Deiters, said: "Lory® Crumb Non Fry offers a technically refined solution that brings nutritional requirements, process economics and sensory quality into alignment. For management, marketing and R&D teams, the system opens up new scope for developing contemporary, differentiated products in the area of breading solutions."

Why It Matters As Nutri-Score regulations tighten globally and foodservice operators face

rising energy costs, breading systems that deliver consumer-preferred texture without frying address both nutritional and operational pressures. Manufacturers in both meat and plant-based categories can reformulate existing products while improving margins and sustainability credentials

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Written by FBM Publications Editors