Supermarket Perimeter - August 2019 - 36

Deli: Fried chicken

KEEPING FRIED FOOD FRESH DURING DELIVERY
With the increase in delivery of hot and
fresh foods from the deli case to consumer
homes, retailers can take notes from the
foodservice sector.
A case study for the delivery challenges the
restaurant industry faces is KFC, a restaurant chain owned by Yum! Brands, Inc. that
plans to launch delivery services nationwide
later this year. The choice of frying oil will
impact how well the quality of KFC fried
chicken pieces and seasoned potato wedges
hold up during delivery. Ingredient suppliers point to high-oleic oils as tools to assist
restaurant chains.
Food service delivery accounts for 3%
of total industry sales, and that percentage is increasing, according to The NPD
Group, Inc., Port Washington, New York.
Generation Z and millennials account for
half of all meals delivered in the United
States, according to The NPD Group.
The quality of deep-fried products especially
becomes an issue.

Deep-fried items are most susceptible to
negative impacts, he says.
"In the deep frying process, a food item that
may be fresh, breaded, par fried or a combination of all three is introduced to frying oil
at temperatures in some instances in excess
of 350°F and held in the frying vat until the
desired internal temperature is reached,"
Daniels says. "During deep frying, water in
the form of steam is liberated from the food
item, the food item's protein is denatured,
starches are gelled and frying oil penetrates
the food. The result is a food item that is
crispy on the surface, has structure and a
balance of liquid to solids that define the
food product like chicken, french fries and
onion rings. All classes of deep-fried products may be negatively impacted."

Oils used for deep frying have characteristic
flavor profiles that may add to the flavor
delivery of a fried food item, he says. Higholeic sunflower oil is a clean tasting and
stable oil that pairs well with chips and other
foods where the goal is for the natural taste
of the food to come through, he says. Higholeic soybean oil has an adjusted fatty acid
profile to confer stability, and its modest
linolenic acid content enables the development of traditional fried flavors and aromas
in starch-type products. Corn oil works in
a blend. When corn oil breaks down in the
fryer, its flavor contribution becomes more
"corny" and is a good base oil component for
protein, Mr. Daniels said.
Cargill, Minneapolis, recommends a
high-stability oil like high-oleic canola oil,
which combines a longer fry life with a
neutral flavor profile, says Stacy Borders,
technical sales manager, global edible oils
solutions.
Healthy Food Ingredients, Fargo, North
Dakota, offers expeller-pressed, high-oleic
sunflower oil, said Jennifer Tesch, chief marketing officer. Expeller-pressed or mechanically pressed oil provides a healthier, clean
option than solvent oil, she said.
"We are seeing an increased demand by
foodservice and the restaurant industry
demanding these clean label, healthier oils in
response to consumer demand," she says.

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"During deep frying of food products like
french fries, the food dehydration process,
which is frying, sets the structure of the
food, and when consumed within minutes
out of the fryer delivers on aroma, texture
and flavor," says Roger Daniels,
vice president of research,
development and innovation
at Stratas Foods, Memphis,
Tennessee. "The challenge

comes when the time out of the fryer
increases due to the additional step of
delivery. In this instance the food structural
oil remains in place, but the food-penetrated-oil component contributes to the food
surface oil, and the finished french fry loses
consumer appeal in the earlier mentioned
attributes of aroma, texture and flavor."

36 - AUGUST 2019

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Supermarket Perimeter - August 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - August 2019

Supermarket Perimeter - August 2019
Editor’s note - A good suggestion
Contents
The Wire - Impossible Burger coming to retail
New Price Rite stores highlight perimeter
Online shoppers still mostly shopping instore
Younger shoppers demand transparency
ADDING VALUE
SUGGESTIVE SELLING MEETS AI
Packaging innovations
Keeping food crisp with packaging technology
Innovations at IBIE
Bakery - A to Z: Equipping the Bakery
Cookies
Deli - Dinner demand
THE DELI AS A SHORTCUT TO HOME PREP
HELPING SHOPPERS
Fried chicken
KEEPING FRIED FOOD FRESH DURING DELIVERY
Meat & Poultry - Merchandising TRENDS
Bacon
THE TURKEY ALTERNATIVE
Produce - Back to SCHOOL
SINGLE-SERVE, EASY-TO-EAT
Fresh-cut
FRESH-CUT PACKAGING
Seafood - Tuna & swordfish
NOAA makes progress on restoring tuna, swordfish populations
Food safety - BEST PRODUCE PRACTICES
Keeping an eye on supply
Commissary Insider - August 2019
CONTROLLING ALLERGENS
SPOTLIGHT - CAKE PRODUCTION
TECHNOLOGY - PRODUCTION MANAGEMENT
OPERATIONS - OUTSOURCING SANITIZATION
Product Showcase
Advertisers
Supermarket Perimeter - August 2019 - Supermarket Perimeter - August 2019
Supermarket Perimeter - August 2019 - Supermarket Perimeter - August 2019
Supermarket Perimeter - August 2019 - 2
Supermarket Perimeter - August 2019 - Editor’s note - A good suggestion
Supermarket Perimeter - August 2019 - Contents
Supermarket Perimeter - August 2019 - 5
Supermarket Perimeter - August 2019 - Younger shoppers demand transparency
Supermarket Perimeter - August 2019 - 7
Supermarket Perimeter - August 2019 - ADDING VALUE
Supermarket Perimeter - August 2019 - 9
Supermarket Perimeter - August 2019 - 10
Supermarket Perimeter - August 2019 - 11
Supermarket Perimeter - August 2019 - SUGGESTIVE SELLING MEETS AI
Supermarket Perimeter - August 2019 - 13
Supermarket Perimeter - August 2019 - Packaging innovations
Supermarket Perimeter - August 2019 - 15
Supermarket Perimeter - August 2019 - Keeping food crisp with packaging technology
Supermarket Perimeter - August 2019 - 17
Supermarket Perimeter - August 2019 - Innovations at IBIE
Supermarket Perimeter - August 2019 - 19
Supermarket Perimeter - August 2019 - Bakery - A to Z: Equipping the Bakery
Supermarket Perimeter - August 2019 - 21
Supermarket Perimeter - August 2019 - 22
Supermarket Perimeter - August 2019 - 23
Supermarket Perimeter - August 2019 - Cookies
Supermarket Perimeter - August 2019 - 25
Supermarket Perimeter - August 2019 - 26
Supermarket Perimeter - August 2019 - 27
Supermarket Perimeter - August 2019 - 28
Supermarket Perimeter - August 2019 - 29
Supermarket Perimeter - August 2019 - Deli - Dinner demand
Supermarket Perimeter - August 2019 - THE DELI AS A SHORTCUT TO HOME PREP
Supermarket Perimeter - August 2019 - HELPING SHOPPERS
Supermarket Perimeter - August 2019 - 33
Supermarket Perimeter - August 2019 - Fried chicken
Supermarket Perimeter - August 2019 - 35
Supermarket Perimeter - August 2019 - KEEPING FRIED FOOD FRESH DURING DELIVERY
Supermarket Perimeter - August 2019 - 37
Supermarket Perimeter - August 2019 - Meat & Poultry - Merchandising TRENDS
Supermarket Perimeter - August 2019 - 39
Supermarket Perimeter - August 2019 - 40
Supermarket Perimeter - August 2019 - 41
Supermarket Perimeter - August 2019 - Bacon
Supermarket Perimeter - August 2019 - THE TURKEY ALTERNATIVE
Supermarket Perimeter - August 2019 - 44
Supermarket Perimeter - August 2019 - 45
Supermarket Perimeter - August 2019 - 46
Supermarket Perimeter - August 2019 - 47
Supermarket Perimeter - August 2019 - Produce - Back to SCHOOL
Supermarket Perimeter - August 2019 - 49
Supermarket Perimeter - August 2019 - SINGLE-SERVE, EASY-TO-EAT
Supermarket Perimeter - August 2019 - 51
Supermarket Perimeter - August 2019 - Fresh-cut
Supermarket Perimeter - August 2019 - FRESH-CUT PACKAGING
Supermarket Perimeter - August 2019 - 54
Supermarket Perimeter - August 2019 - 55
Supermarket Perimeter - August 2019 - Seafood - Tuna & swordfish
Supermarket Perimeter - August 2019 - 57
Supermarket Perimeter - August 2019 - NOAA makes progress on restoring tuna, swordfish populations
Supermarket Perimeter - August 2019 - 59
Supermarket Perimeter - August 2019 - Food safety - BEST PRODUCE PRACTICES
Supermarket Perimeter - August 2019 - Keeping an eye on supply
Supermarket Perimeter - August 2019 - 62
Supermarket Perimeter - August 2019 - 63
Supermarket Perimeter - August 2019 - 64
Supermarket Perimeter - August 2019 - CONTROLLING ALLERGENS
Supermarket Perimeter - August 2019 - 66
Supermarket Perimeter - August 2019 - 67
Supermarket Perimeter - August 2019 - SPOTLIGHT - CAKE PRODUCTION
Supermarket Perimeter - August 2019 - 69
Supermarket Perimeter - August 2019 - 70
Supermarket Perimeter - August 2019 - 71
Supermarket Perimeter - August 2019 - TECHNOLOGY - PRODUCTION MANAGEMENT
Supermarket Perimeter - August 2019 - 73
Supermarket Perimeter - August 2019 - 74
Supermarket Perimeter - August 2019 - 75
Supermarket Perimeter - August 2019 - OPERATIONS - OUTSOURCING SANITIZATION
Supermarket Perimeter - August 2019 - 77
Supermarket Perimeter - August 2019 - 78
Supermarket Perimeter - August 2019 - 79
Supermarket Perimeter - August 2019 - Product Showcase
Supermarket Perimeter - August 2019 - Advertisers
Supermarket Perimeter - August 2019 - 82
Supermarket Perimeter - August 2019 - 83
Supermarket Perimeter - August 2019 - 84
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