Coating of fragile foods, such as freeze-dried foods, to improve integrity and reduce loss due to damage. Coating of fresh whole and pre-cut fruits and vegetables to extend shelf life by reducing moisture loss, respiration and color change. Coating of nuts, cookies or candies in ice cream to provide a moisture barrier and ensure crispness. Coatings on frozen foods to prevent oxidation, as well as prevent moisture, aroma or color migration. This does not mean they do not exist.
Food companies are quite secretive and protective of their food product development concepts.
However, I know that many segments of the food industry are extremely interested in new coating materials and coating technologies. The main challenge I see is providing convincing information to the food companies that whey protein films and coatings have superior properties and that they can be formed on the food product of their interest. We are providing convincing data on the superior properties of whey proteins films and coatings. Whey protein films and coatings are transparent, glossy and bland in aroma and flavor. The term whey protein on an ingredient label is less threatening sounding to consumers than, for instance, hydroxypropylmethyl cellulose.