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InnoBLQ is a clean label, functional protein that is topically applied to battered and breaded foods before they are fried to create a microbarrier that blocks between 25% and 50% of oil uptake but also maintains the crispy, crunchy fried flavor and texture consumers expect, Brenda Zavala-Livengood, senior marketing specialist at Kemin, told FoodNavigator-USA. It also improves adhesion, moisture retention and the nutritional profile of the final product – making it more appealing to consumers who want better-for-you options but […]