Tekcapital PLC (LON:TEK), the technology and intellectual property services specialist, said it expects to receive “shortly” a second patent for a technology that could transform the market for fried food.
The US Patent Office has issued what’s called a Notice of Allowance for the application, a precursor to formal sign-off for the Crackle-baked process.
Developed by the University of Arkansas and exclusively licensed to Tekcapital, the new coating reduces the fat content in the finished product by some 60%.
In doing so it enables baked products to successfully substitute for higher fat content fried foods.
Crackle-baked products can be incorporated into existing coating lines, such as chicken nuggets, without modification.
“[The process] has the potential to enable consumers who enjoy fried foods to benefit from a healthier diet by consuming baked food that has the taste, texture and appearance of fried food, but with a much lower fat concentration,” Tekcapital said.
“The board believes that improving the nutritional content of widely consumed fried foods in particular, is an important focus for food companies worldwide.”