Elea Pulsed Electric Field system creates smooth-cut, low-fat potato chips
Oil uptake in snack products such as potato crisps is dependent on product characteristics and process conditions, including frying time, temperature, product shape and surface.
A conventional potato slice has a ‘feathered’ surface, which increases uptake of frying oil. Elea’s Pulsed Electric Field system produces potato slices with a smooth surface, which inhibits oil uptake. The company claims a reduction of up to 25% in oil uptake has been observed, while maintaining crispness and mouthfeel.
The physical process allows for the production of low-fat snack products without the use of fat replacers.
Primera Technology Eddie Edible Ink Printer
The NSF/GMP-Certified Edible Ink Printer prints images onto biscuits, white chocolate, macarons...
Hygiena foodproof Salmonella plus Cronobacter Detection LyoKit
Hygiena has launched its foodproof Salmonella plus Cronobacter Detection...
GEA kytero 10 single-use disk stack centrifuge
The GEA kytero 10 is claimed to be the world's smallest single-use disk stack centrifuge.
