Air-Fryer & Microwave Crisp Coatings

Modified starch air fryer coating technology improves crispness, adhesion, and hold time in low-oil coatings. Learn which starch functions deliver lighter crunch and better processing results.

AF-CI v2.0 raises oil uptake weight to 45%, reshaping air-fry coating evaluation and 2027 supplier tenders. See what it means for Japanese Panko, premixes, and coating systems.

QSR coating solutions for air fryer menus drive crisp texture, color consistency, and holding performance. Learn how to choose systems that improve line efficiency, packaging stability, and brand results.

QSR groups make oil uptake a core coating KPI as AF-CI sets a new procurement gate for Panko and batter systems. See what suppliers, testing partners, and buyers must prepare before Q4 2026.

QSR buyers add AOI threshold to coating tenders, making AOI ≤18% and ISO 16632:2025 reports key to 2027 bids. See what suppliers, labs, and procurement teams must prepare now.

Frozen food coating applications for crisp texture retention: explore scenario-based coating choices, starch and crumb strategies, line control, and packaging tips to improve frozen product quality.

McDonald’s and KFC issue 2026 crisp coating sourcing blueprint: learn how AFI, LCA, Panko lines, and air-fryer coating compliance could reshape supplier qualification and market access.

Vietnam requires ASTM F3463-26 labeling for crisp coatings, making heat stability grades and third-party testing essential for import access, distributor listings, and QSR sourcing.