Saturday, November 28

Providing consumers with great tasting, low-oil absorbing gluten-free cooking products

Providing consumers with great tasting, low-oil absorbing gluten-free cooking products

Science at work to make food healthier: Scientists at the United States Department of Agriculture (USDA – Agricultural Research Service) were well aware of the benefits of long grain white rice. They noted that long grain rice was very adept at resisting the absorption of oil when either being pan-fried or deep-fried. The result, they developed a great tasting rice batter that absorbs less oil when fried, and maintains a crispy texture.

Five-guys with a fryer founded CrispTek in response to consumer demand for reducing fat in their diets, and the need for gluten-free cooking alternatives. Choice Batter’s® special blend of rice flours was developed and patented by USDA – Agricultural Research Service scientists to minimize the amount of oil that’s absorbed into the batter while always making your fried foods crispy and delicious… and it’s Gluten-Free! CrispTek obtained an exclusive license from the USDA – Agricultural Research Service to develop the product to bring it to you. The company, located in Columbia Maryland, accredits its start to the Entrepreneurship Program at Howard Community College.

Contact CrispTek, LLC
9250 Bendix Road, North Suite 510
Columbia, MD 21045-1832
410-715-2009