The ‘Saratoga chip’ - a snack food sensation first cooked up in 1853 by George Crum in Saratoga Springs, NY - was ultimately overwhelmed by the might of Herman Lay’s potato chip. 160+ years later, however, America’s original kettle chip is staging a comeback,...
Naturally Homegrown Foods’ Hardbite Chips brand has received non-GMO verification on two products, with the rest of the portfolio soon to follow, its CEO says.
Diamond Foods will launch a ready-to-eat Kettle popcorn line this fiscal year that should generate new interest in the sector because of the brand’s all-natural credentials, its CEO says.
KP Snacks has filed a patent on a method to incorporate flavors into the matrix of potato chips, rather than dust onto the surface with oil, enabling fat reduction.
In a world that has seen such unlikely yet brilliant combinations as taco shells made of Doritos and tornados made up of man-eating sharks, why not a chip that’s half tortilla, half potato?
Key Technology has signed a licensing agreement with EVK and Insort to deploy a CIT (Chemical Imaging Technology) to improve product quality on potato processors.
As part of the growing chip industry, supermarkets aisles are now populated by alternatives to the traditional potato-based snack. But how much of their “healthy version” branding can be pinned down to actual nutritional evidence?
PepsiCo UK needs marketing muscle behind its new reduced fat Mighty Lights potato chip line if the product is to have any public health impact among kids, a nutrition policy expert says.
Concept Systems, an Oregon-based system integrator, offers a broad range of processing, packaging and technology services to professionals in the food manufacturing sector.
Potato varieties, blanching times and frying temperatures can all affect acrylamide levels in potato chips, according to a study just published in the Journal of the Science of Food & Agriculture.
UK premium potato chip brand Corkers has benefited from a wake of independent business left behind as Kettle and Tyrrells move mainstream, its MD says.
PepsiCo’s baked potato chips are an outstanding example of fat reduction in a popular snack and from a public health perspective it is a tragedy they are not a mainstream choice, a nutrition expert says.
A newly developed adjustable fan speed function on an industrial oven overcomes the challenge of processing different varieties of potatoes for ready meals, said JBT FoodTech.
Researchers have hit upon a way of modifying the production of potato chips (crips) to ensure a reduction of the amount of oil in the final product, which is good news for a snack industry focused on improving the health profile of their products.
Snack producers looking to differentiate in a consolidated market can do so through texture, claims supplier Avebe as it extends its Eliane line for fried coated nuts
More precise application, leading to reduced ingredient costs and less waste, is the benefit claimed for a new on-machine seasoning system from Australia-based packaging equipment supplier, tna after its acquisition of Arcall.
An industry initiative to cut levels of acrylamide in food continues to have a limited impact, with lower quantities found in just three of the 22 food groups evaluated, according to the latest results of an ongoing European monitoring project.
Funding to the tune of $2.5m from a Canadian government scheme indicates the commercialisation potential of acrylamide-preventing yeast technology and will also serve to broaden its scope, claims its developer.
Irradiation of potatoes at a sprout inhibition dose reduced acrylamide formation in potato chips and improved their colour, according to new research from India.
Canadian-based Functional Technologies claims there is “substantial interest” amongst EU food and food ingredient companies trialling its novel yeast to reduce acrylamide levels.
PepsiCo UK is researching the feasibility of converting potato peel waste into crisp packaging and estimates a two year timeframe before market introduction.
Health Canada has begun the first phase of its monitoring program for acrylamide content, following the chemical’s inclusion on the nation’s toxic substance list last week.
Spotting a market opportunity ten years ago, John Mudd set out to create an alternative to mass-produced crisps, building a business that today sees 2.5 million packs of Real hand-cooked crisps sold each week in the UK.
UK retailer Marks & Spencer has won a protracted legal battle against the VAT office that had classified its marshmallow teacakes as chocolate biscuits.
Avebe has announced two new applications in its Etenia range of potato starches, including as a means to reduce fat content in cakes by up to 30 per cent.
Heinz, Frito-Lay, Kettle Foods and Lance Inc have agreed to slash levels of the cancer-causing chemical acrylamide in their potato chips and French fries, settling a lawsuit against them.
ConAgra Foods' acquisition of privately-held vegetable processor
Watts Brothers will strengthening its existing potato activities
under the Lamb Weston potato brand in North America, says the
company.
Common food additives like calcium chloride and l-cysteine could
reduce the formation of acrylamide in potato chips by about 85 per
cent, according to a new study.
Royal DSM and Avebe Food will jointly develop and market a natural
ingredient the two companies claim will act as a fat
replacer, adding creaminess and other texture
qualities to foods.
The European Commission has announced that it will approve BASF's
Amflora genetically modified potato to be grown in Europe, the
first authorisation for the growing of a GM crop in Europe since
1998.
A new potato peeler uses a centrifugal chamber to improve product
control, which helps processors increase yield and reduce cleaning
costs, its manufacturer claims.
Hot weather, the rising cost of raw materials and a poor potato
harvest have contributed to a downturn in the German snack market –
threatening profits for producers balancing mounting costs with
waning demand.
Using pectolytic and hemicellulytic enzymes to change the
microstructure of potato cells in French fries improves the quality
of the finished product, suggests research from Novozymes.
Using the common food additive calcium chloride could reduce the
formation of acrylamide in potato chips and French fries by about
95 per cent, according to a new study.
Using an antioxidant-rich bamboo leaf extract could reduce the
formation of acrylamide in potato chips and French fries by about
75 per cent, according to a new study.
Scientists at the University of Idaho have produced a genetically
modified potato variety of Ranger Russet with enhanced French fry
aroma, and reduced amounts of processing-induced acrylamide.
