Food In Canada

Lentil flour shines in new batter, breading and coating system research

By Food in Canada staff   

Research & Development Plant-based foods Lentil flour plant protein

The use of lentils is breaking out beyond bowls and blends and jumping into the fryer, based off new research on the benefits of using lentil flour in batter, breading and coating systems. According to a study by Lentils​.org, this new use for lentil flour opens up opportunities for manufacturers looking for alternative batter, breading and coating systems. Specifically, the new research found that adding lentil flour to an existing wheat flour breading for fried chicken demonstrated benefits, such as improved texture, colour, and hold time, reduced cook time, and the removal of potential allergens.

The study also showed similar preliminary results for battered fried fish and coated potato products. Researchers tested the effects of both deflavoured and raw lentil flour inclusion in various breading and coating systems including bone-in chicken thighs, chicken fillet tenders, fish fillet, and potato French fries.

“We ran a proof-of-concept study to qualify the benefits of lentil flour in these types of applications and the results were positive with significant incremental improvements to key factors in product and menu development for foodservice,” said Lentils​.org corporate chef, James Bickmore-Hutt. “We recognize that batter and breading systems and processes vary significantly from operation to operation, so we encourage operators interested in learning more to reach out to us directly.”

Due to the trending popularity of chicken offerings and recent inquiries by industry stakeholders, Lentils​.org funded a study to see if there are any opportunities for lentil flour to play a role in the battering process of fried chicken and other fried products. Until now, there existed little scientific evidence to quantify the benefits of lentil flour in this application.


“The study was executed to assess the performance of lentil flour as a pre-dust, batter, and breading agent in food applications under simulated foodservice operative conditions,” says Chef Bickmore-Hutt. “Lentil flour is a relatively flavour neutral flour that is naturally gluten-free, allergen-free and higher in protein and fibre than wheat flour. All of these great attributes really shined through in this study and produced an improved fried chicken.”

To download a whitepaper on the research, click here. For a one-on-one consultation on how to apply these learnings to your operation, please reach out to the team at

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