Across Regions, Fast Food/Quick Service Restaurants, Processing, Promotion/Marketing, Studies/Reports

Designing a better low-fat potato chip

Munching on low-fat potato chips might reduce the guilt compared with full-fat versions, but many people don't find the texture as appealing. Now, researchers have developed a technique to analyze potato chips' physical characteristics from simulated first bite to swallow, which they say could be used to help formulate a tastier low-fat snack. They report their results in the Journal of[Read More...]

You are unauthorized to view this page.

Lockwood Mfg

Urschel

TOMRA Food

JADBio Webinar