Broiler products can be categorized into three main types: raw materials, raw seasoned products, and cooked seasoned products. Raw seasoned products typically involve cutting, shaping, marinating, and coating the raw materials before selling them fresh or frozen. Examples include kebabs and chicken fillets. Cooked seasoned products involve frying, steaming, baking, or braising the raw seasoned products to a semi-cooked or fully cooked state, which can be sold at room temperature or frozen. Examples include chicken nuggets, roasted wings, and chicken feet. These products are available in small packages or bulk, depending on the consumption channel or target audience.
While raw seasoned products are relatively straightforward, cooked seasoned products offer a wider scope for creativity and innovation.
Understanding Regional Preferences
Due to differences in dietary habits and culture, broiler product consumption is distinct among countries. Chinese consumers prioritize color, aroma, taste, and texture over nutritional content. In Europe, there is often a preference for bone-in products over boneless ones, and golden-brown products like legs and wings over white chicken breast meat. In Southeast Asia, products like chicken feet and hearts are more popular due to cultural dietary habits. In South America, grilled and spiced chicken products are highly favored, while in Africa, spicy and richly flavored broiler dishes are popular. Understanding these regional preferences is key to developing products that resonate with local consumers.
The Challenge of Innovation
Innovating in broiler products can be challenging. R&D teams often fall into habitual thinking patterns, leading to a lack of differentiation in the market. Exceptional innovations are rare, and only a few developers have the vision to create groundbreaking ideas, like incorporating a camera into a phone.
Here are some suggestions for developing new broiler products:
1. Utilize New Equipment: After mastering essential processing techniques like braising, frying, steaming, and baking, consider using auxiliary processing technologies such as grilling, infrared baking, or ultra-high pressure. These methods can enhance texture and flavor, creating a unique product experience.
2. Combine Traditional Techniques: Experiment with reconfiguring traditional processes. For example, instead of the usual coating -> frying -> steaming/baking -> quick-freezing sequence, try steaming/baking -> coating -> frying -> quick-freezing. This can lead to new textures and flavors that differentiate your products.
3. Modify Raw Materials: When traditional products like shaped chicken chunks, fried karaage, and steamed/baked legs and wings become ubiquitous, consider cutting the raw materials into smaller granules for new shapes and textures.
4. Combine Raw Materials with Other Ingredients: Integrate other popular ingredients, such as potatoes, cheese, and regional spices, with broiler products to create innovative combinations. This can cater to regional tastes and offer something new and exciting to consumers.
5. Select New Additives and Transform Raw Materials: Explore a variety of food additives beyond the typical meat additives. Consider using additives from baking or confectionery products, and leverage machinery to assist in creating new varieties with unique flavors and textures.
Embrace Collaboration and Open-Mindedness
In today's information-rich society, new products are often the result of collaborative efforts among sales teams, marketers, consumers, R&D personnel, and various suppliers. By keeping an open mind and thinking divergently, you can become a leader in the industry and introduce products that truly stand out in the market.
For more information, please contact our product specialist! We are here to help.
