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PepsiCo-funded research opens new avenues for low-fat snack formulators

Australian researchers have developed a novel method to measure the sensorial characteristics of potato chips. The technique called vitro oral processing could eliminate the expensive, time-consuming and often subjective perceptions of enlisting trained sensory panellists. Especially when it comes to low-fat snacks. Low-fat potato chips might reduce the guilt compared with full-fat versions, but many consumers do not find them[Read More...]

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Lukie Pieterse, Editor and Publisher of Potato News Today

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