How do I reduce oil and keep the crunch?

Practical strategies for developing fry-free and reduced-oil coated foods without compromising consumer appeal or production performance.

Consumers increasingly want healthier food choices, but reducing fat in coated products can affect crispiness, appearance, flavor, juiciness and overall eating quality. For manufacturers, moving away from traditional frying can also introduce challenges involving coating adhesion, food safety, airflow, humidity, throughput and process consistency.

Join experts from GEA and Newly Weds Foods for a practical webinar exploring the development of fry-free and reduced-oil coated products. You will learn how coating formulation, controlled fat delivery and optimized processing conditions can work together to create satisfying products with less oil.

Using real-world examples and demonstrations from the GEA Technology Center, the speakers will explain how to move from initial product concept to efficient, repeatable commercial production.

During this webinar, you will learn how to:

• Reduce oil and fat while maintaining crispiness, color, flavor and texture.
• Use coating design, controlled fat delivery and product-specific formulations to compensate for the absence of traditional frying.
• Control heat, humidity and airflow when transitioning from fryer to oven-ready or air-fried production.
• Address food-safety, coating set-up and process-control requirements.
• Improve coating adhesion, reduce coating loss and support consistent yield.
• Combine ingredient and processing expertise to accelerate testing, scale-up and commercial launch.
• Protect throughput, consistency and operational performance during the transition

This webinar is designed for:

• Plant Managers
• Operations Managers
• Maintenance Managers
• Production Managers
• Engineering Managers
• Other technical professionals involved in coated-food production, process improvement or commercial scale-up

Date: November 17, 2026

Time: 11:00h GMT +2

Format: Live online webinar

Learn how to develop lower-oil coated foods that deliver the eating quality consumers expect and the process performance manufacturers require.