Supermarket Perimeter - July 2022 - 27

Demand for
Brakebush's fillets,
tenders, chunks
and other chicken
products is up in
instore deli and all
other channels.
Brakebush Brothers, Westfield, Wis., offers a full line of chicken
products in a variety of flavor profiles and breadings/coatings. That
includes ready-to-cook IQF fillets, tenders and chunks, tenderloins,
fillets and boneless wings, grilled and breaded fillets, cutlets, strips,
patties and nuggets.
" Demand for chicken is on the rise in all segments of our business
and deli is no exception, " said Denise Orth, marketing manager,
Brakebush Brothers, Inc. " We've seen success with fully cooked breaded
tenderloins, roasted or breaded wings and breaded boneless wings. "
Because retailer chicken programs typically look very similar, Parker
suggested retailers could benefit from taking a cue from the popularity
of local chicken restaurants. Seasonality and LTO can be great ways to
drive traffic and help a retailer break out of a set-it-and-forget-it pattern.
As witnessed by the proliferation of chicken-based restaurants
around the U.S., instore is also seeing the popularity of boneless fried
chicken continue to soar, led by sandwiches, supported by a solid
foundation of tenders and whole-muscle snackables such as popcorn
and nuggets, according to Greg West, senior vice president of marketing
and food innovations, Broaster Company.
Fryer tactics
The ability to offer high-quality chicken with consistency keeps
consumers coming back for more. Broaster recommends pressure
frying to produce juicy, flavorful and moist chicken as compared to
open frying. Pressure fryers save operators 25% more time than their
deep-fryer counterparts. This year, Broaster will introduce a new,
innovative pressure fryer, the E-Series 24G, to the grocery/deli segment
for high-volume applications. The simple-and-easy-to-use pressure
fryer extends fry oil life and offers increased energy efficiency with its
gas models.
Producing a quality bird includes observing key considerations in
regard to selecting frying oils for specific flavor goals, desired nutritional
profile, supply chain availability, ease of implementation, consumer
perception, fryer management and total cost, including oil fry life and
associated labor costs.
Premium fry oils, such as high oleic sunflower oil and high oleic
canola oil, offer greater oxidative stability for a longer fry life as
compared to commodity oils, according to Stacy Borders, technical
services manager - food service, Cargill, Minneapolis. Such oils extend
the optimum frying range, delivering food at its best appearance and
flavor longer, increasing consistency, ensuring repeat business and an
improved bottom line. In contrast, commodity oils can break down
more quickly, which creates off flavors and darkening food.
The use of high-quality oil can also save time and reduce labor
costs, increasing the average days of oil use. However, good fry
oil management practices are important to optimize frying oil and
influence its life and performance, she continued.
Other considerations revolve around flavor and nutritional profiles.
Different oils impart different flavors. Canola oil has a clean, neutral
flavor profile; sunflower oil has a mild nutty flavor; corn oil has sweet
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Supermarket Perimeter - July 2022

Table of Contents for the Digital Edition of Supermarket Perimeter - July 2022

Supermarket Perimeter - July 2022 - Intro
Supermarket Perimeter - July 2022 - 1
Supermarket Perimeter - July 2022 - 2
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