Flavor, texture, and the science behind smarter menu solutions

Meet the team behind Kagome’s culinary and R&D innovation: Chef Natalie Cervantes, Senior Corporate Chef, and Daryan Johnson, Senior Research and Development Manager, at Kagome USA. Together, they bring a unique blend of culinary artistry and food science expertise to help commercial operators solve real-world kitchen challenges — from texture loss and hold time to back-of-house efficiency — all without sacrificing flavor.

1. Operators today are balancing flavor expectations with real-world challenges like delivery, heat lamps, and labor constraints. From a chef’s perspective, what are the biggest menu performance issues you’re helping to solve right now?

Natalie: We’re really focused on helping operators keep both texture and flavor consistent, even with the realities of hold time and off-premise dining. It’s about making sure food still eats the way it should when it gets to the guest, while also helping operators stand out with something more visually appealing and craveable.

2. Crunch Seal^® has been positioned as more than a sauce — it’s a texture management system. How do you explain that difference to operators, and why does it matter in practical kitchen execution?

Natalie: I usually explain it as going beyond flavor. A traditional sauce just adds taste, but this adds and protects texture too. That matters because operators are putting a lot of effort into crispness and breading, and this helps make sure that work actually holds up through service.

3. One of the biggest concerns with fried foods is losing crunch over hold time. Based on what you’ve seen, how does Crunch Seal^® help operators maintain that “freshly made” eating experience longer — whether under a heat lamp or in a to-go container?

Daryan: It really comes down to reducing moisture migration, which is what causes sogginess. Traditional water-based sauces introduce moisture that breaks down the breading, but Crunch Seal^® was formulated with a proprietary oil blend and functional ingredients that help reduce moisture migration and prevent that “sauce sog.” It helps keep that crispy exterior intact longer—whether it’s under a heat lamp or in a to-go box—so it still feels freshly made when the guest eats it.

4. Testing showed Crunch Seal^® maintained stronger crunch and structural integrity over time compared to water-based sauces. From your culinary lens, why is that especially important for QSR, fast-casual, and off-premise operators today?

Natalie: A lot of these meals are eaten after some amount of hold time, not right out of the fryer. If the texture doesn’t hold, the whole experience falls apart. This gives operators a little more flexibility and helps ensure the product still performs when it actually gets eaten.

5. Beyond chicken, where do you see the biggest whitespace for operators to use Crunch Seal^® creatively — plant-based applications, LTOs, sides, or other menu categories?

Daryan: There’s a lot of flexibility beyond chicken. We’ve seen it work really well on things like fries, roasted vegetables, pizza crust, even French toast. It can go savory or sweet, so it’s easy to use across dayparts and different parts of the menu.

6. For chefs or operators who hear “operational efficiency” and worry it means compromising flavor, what would you say about how Crunch Seal^® supports both back-of-house simplicity and guest satisfaction?

Natalie: Crunch Seal^® fits into what operators are already doing instead of adding complexity. It’s shelf-stable, easy to store, and can be adjusted to work with whatever application method they already use — whether that’s dispensing from a squeeze bottle, ladling from a Cambro, or applying directly from a pouch. So you can upgrade flavor and texture without changing your process or adding new equipment.

7. Supplier innovation is increasingly shaping menu strategy. How does Kagome work alongside operators not just to provide products but also to help solve larger menu-engineering challenges like consistency, speed, and menu versatility?

Natalie: Kagome works closely with operators as a strategic partner, not just a supplier. In addition to providing products, the team brings trend and consumer insights to help explain why a particular flavor or solution fits a menu. They also help craft the story behind flavor inspiration and ensure it aligns with the brand’s identity, supporting broader goals like consistency, speed, and menu versatility.

8. Crunch Seal^® testing points to stronger flavor delivery and cleaner mouthfeel over time. From a guest experience standpoint, why do those sensory details matter just as much as crunch when building repeatable menu winners?

Daryan: It’s not just about crunch — it’s the entire experience. Guests notice how something looks, smells, and feels just as much as how it tastes. Crunch Seal^® engages all five senses: It looks appealing, smells appetizing, delivers bold flavor, avoids greasy or heavy mouthfeel, and preserves texture. This multisensory experience aligns with consumer demand for more immersive, flavor-forward foods and helps drive repeat purchases.

9. If you were advising an operator looking to use Crunch Seal^® to optimize one menu item immediately — improving hold time, portability, and flavor impact without a full menu overhaul — where would you start?

Natalie: Crunch Seal^® was originally developed during the height of the chicken sandwich wars, so that would be the easiest place to start! It’s a high-impact item, and you can quickly see the difference in texture, flavor, and hold time without requiring a full menu overhaul.

10. How does Crunch Seal^® combine food science and flavor innovation to create customized solutions for operators beyond traditional breading systems?

Daryan: It works in tandem with what operators already have instead of covering it up. The science helps protect texture while the flavor enhances it, so the breading system still shines through. This is especially valuable for operators investing in scratch or hand-breaded preparations. It’s about elevating what’s already there.

Looking to create your own custom sauce? Schedule an ideation session with Kagome today.