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.
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.
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.