Consumers, Fast Food/Quick Service Restaurants, Health/Nutrition/Food Safety, New Zealand, Australia, Processing, Studies/Reports

New Zealanders take a closer look at ‘the good oil on fish and chips’

While other countries regulate fryer fat use, experts in New Zealand say degraded oils at its favourite chippies is concerning. The key to producing good fish and chips is to use top-quality oil, filter the frying vats each day, regularly change the oil, and cook oils at the right temperature. But industry experts say not all fast food operators are making the health grade, and neighbourhood chippies are some[Read More...]

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