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Last Updated: Jun 30, 2008 - 11:14:37 AM |
Protein-Based Food Coating Just Released
MANCHESTER, Tenn. – A new protein-based fried-food coating that contains no sugar, no starches, no cholesterol, and has less than one carbohydrate per serving is now available for diabetics who miss fried foods in their diet.
Long’s Fry It Right™ coating was originally developed as a good-tasting, low-carb alternative to conventionally fried foods, says Jim Long, Managing General Partner of Long’s Fry It Right LLP, a co-developer of the product. “Independent laboratory studies have shown that foods fried with Fry It Right coating in canola oil have up to 55% fewer calories from fat and as much as 435% less trans fat than similar food that has been commercially prepared,” he notes. “Additionally, we have seen reports of 86% less cholesterol, 77% less sodium, and 275% less saturated fat, making this ideal for diabetics or others who need to carefully monitor their diets.”
“You’d think something that good for you would taste, well, like something that’s good for you,” says John Johnson, the other co-developer of the product. “But that’s the real gem: Fry It Right coating wins rave reviews on its taste, even from those who are not so health-conscious.”
Foods properly prepared with Fry It Right coating are light, crisp, and flavorful. No additional seasoning is necessary to provide a delightful taste. A number of restaurants were recruited to test the product by skeptical chefs. Sam Higgins, known as the Cowboy Chef, owner of the Chuckwagon Inn in Fredricksburg, Texas and author of several cookbooks is himself a diabetic. “This is the best thing I’ve put a lip-lock on in a long time,” he smiles. “I can enjoy fried catfish again.”
Kevin Graham, Executive Chef at the exclusive De La Tierra Restaurant at the Sunday House in Del Ray Beach, Florida, and the El Monte Sagrado Hotel in Taos, New Mexico, adds, “There is no greasy after-taste that you often get with traditional coatings. I was pleasantly surprised when I first used it. I use it in my own kitchen and plan to develop some menu offerings with Fry It Right used on trout, chicken, and seafood.”
Chef Bob Rosar, a 30-year, award-winning, executive chef has appeared on numerous televised cooking and food programs. “Fry It Right coating has made fried foods a healthy and easy way to enjoy our favorite pastime without guilt or compromise. Seldom do you find a new product that can be classified as both healthy and tasty.”
Nutritionists also praise the new product. “This product does not need to be used exclusively as a food coating,” says Sarah Griffin-Williams, EdS, RD, LD/N. Griffin-Williams is a consultant dietitian with Elliott Consulting, Inc. in Ormond Beach, Florida, renal nutritionist, former public health nutritionist for the State of Florida, an adjunct professor at two major college institutions in the state of Florida, and a licensed dietitian/nutritionist in the states of Florida and Tennessee. “It can also be used as an additive in other meal plans to boost protein intake.” Griffin-Williams notes that her husband is on a low-cholesterol diet, making him an ideal candidate for the product. “I found the product to have a delicate nature, similar in consistency to powdered milk. It fries to a lovely golden color regardless of what meat or fish you are using.”
The Glycemic Research Institute, a Washington, DC-based clinical research organization, through their human in vivo clinical tests (the only testing procedures approved by both the FTC and FDA) have shown Fry It Right coating to qualify for both their “low glycemic” and “diabetic friendly” seals of approval.
The product will be introduced at the Florida Dietetic Association’s 70th annual symposium at the Sanibel Harbour Resort and Spa. “Our whole membership is eagerly awaiting public release of this product,” says Sarah Griffin-Williams.
Long’s patent-pending Fry It Right coating is now available in limited quantities through the company’s website – www.fryitright.com – and will be on grocery shelves in September 2005.
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Jim Long and John Johnson developed Long’s Fry It Right coating over the course of several years. The first patent was applied for in December of 2003. Since then, several other domestic and international patent applications have been added. They have licensed Stones River Foods, a Manchester, Tennessee based company, to take their product to the retail marketplace.
Contact: John Johnson 800-890-2735
or Jim Long 817-235-9019
© 2004-2008 by foodconsumer.org unless otherwise specified
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