Equipment/Technology, Processing, fries, chips, Research

Italy: First chips that do not absorb oil

Skinless potatoes fry in just 25 seconds whereas those with skin need 50 seconds – these are the new potato slices that do not absorb oil! The Distretto tecnologico agroalimentare della Regione Puglia (DARe) of the Puglia region combined the needs of private companies with the findings of researchers to create this new product. Potatoes will be processed by Farris, part of the Giardinetto cooperative. President Giorgio Mercuri told FreshPlaza that “we are among the co-founders of DARe Puglia, so we can use its innovations to meet customer demands. The development of these healthy chips lasted two years and ended two weeks ago with the industry tests.” Thanks to a patented process, potatoes (healthy and with no bacterial load) are dehydrated and sliced. No salt is added and they can be fried is just a few seconds. “This means they are indeed fried but they remain dry, as they do not absorb oil. Customers can add salt as they please, we do not add anything.” They can be stored in a closed bag up to 24 months and will be available in spring 2016. (Source: Freshplaza)

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