The discovery for food in the latter half of the '90s is "value-added." Producers have caught on that a consumer will pay more to gain the advantage of doing less. So Producers add ingredients or complete preparation steps like chopping, mixing, coating, seasoning and cooking so that the time-starved can have dinner on the table 30 minutes after pulling into the driveway. They have pretty much hit on the quintessential win/win situation: consumers gain some extra time while food companies gain some extra profit. Ditto for foodservice. Instead of hiring legions of highly trained chefs to please customers' palates, they can purchase ready-to-cook foods that can go straight from freezer to cooking process with minimal preparation.
This can be an extreme advantage for adding value, or more specifically, profitability. Carbohydrate-based batters and breadings are relatively inexpensive compared to protein-based seafood. Higher application rates, particularly on expensive substrates like the larger shrimp, can bring finished-product cost per pound down significantly. Typical batter coating levels go as high as 40% to 60%. These high levels can lower the cost, but may raise the bar in terms of technology
The technology and manufacturing of coating systems, which includes batters,breadcrumbs, is today an indispensable part of the foods the world eats. What began as a culinary art truly has become a technology and has allowed for the current popularity of many modern frozen foods