Potato

Method could cut crisps surface oil content by 81%

Less oily crisps? US researchers claim to have it nailed down

By Jane Byrne

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 is claimed for tna's intelli-flav OMS 3 seasoning system.

New on-machine seasoning system after tna acquires Arcall

By Mike Stones

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.

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