Breading boost: Idan Packaging to open new facility

by Jeff Gelski
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Idan Packaging fried chicken breading
Idan Packaging's Texas Breading may be used on poultry, seafood and vegetables.

HAWTHORNE, N.J. — Idan Packaging, which should open a new facility this year, has evolved alongside the breading and coatings industry.

The Hawthorne-based company has made breading and coatings for food processing companies and food franchises since 1978, said Giorgio Nadi, chief executive officer. Idan originally served the New York City area specifically.

Giorgio Nadi, Idan Packaging
Giorgio Nadi, c.e.o. of Idan Packaging

“However, our demand has grown exponentially, and our customer base now includes food franchises and distributors nationwide and internationally,” Mr. Nadi said.

The new facility will allow the company to increase dry blending capacity to more than 15 million lbs per year from 6 million lbs per year. The new facility will sit next to the old one in Hawthorne. The company will operate out of both facilities.

Idan also supplies portion-controlled salt and pepper packets used by the food service industry, including restaurant chains and sports stadiums. The company, though, is known for its Texas Breading, which is a blend of herbs and spices created more than 25 years ago. Texas Breading may be used on poultry, seafood and vegetables.

“Demand for our Idan Texas fried chicken breading is steadily increasing,” Mr. Nadi said. “We are continuing to develop multiple new breading and coatings for various franchises.”

Texas Breading draws its name from a chain of restaurants that Mr. Nadi’s father, Barrie Nadi, ran in the 1970s and 1980s.

“I’ve been in the breading industry more than 15 years,” Giorgio Nadi said. “Always being around fried chicken restaurants from when it was a family business has kept me immersed in the blending of breadings, coatings and most importantly experimenting with different fried chicken.”

The variety of breadings has increased over the years.

“Most breadings that were made many years ago were primarily wheat flour-based,” he said. “Recent trends involve using a variety of different flours and starches to achieve textures and aesthetics.”

As Asian culture has become more prevalent in the United States, a trend of using more spices and more heat has increased.

“Spicy breading is tremendously popular right now,” Mr. Nadi said. “We use different types of spices and capsicums to achieve different levels of heat without releasing bitter compounds from the frying process.”

Idan has increased its use of oleoresins in its products.

“Oleoresins are spice extracts that are blended with sunflower oil to create different levels of intensities,” Mr. Nadi said. “This helps to reduce the release of bitter compounds that can be released when frying conventional dried spices.”

The company manufactures products while using whole grain wheat flour to create a more rustic and homemade profile. Clear coatings for frozen foods are in demand, too.

“They give food processors the ability to add crunch and crispiness without being too thick and heavy,” Mr. Nadi said. 
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