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About Food for ThoughtWritten for food industry decision makers, Food for Thought reports periodically on agrofood activities and advances within the Netherlands. Its articles, overviews and white papers provide an overall perspective on food technologies, innovations and R&D taking place here. Articles in this issueA unique approach targeting the obesity problem Fighting “Globesity” with innovative food products Battle against obesity on multiple fronts Innovations in lipids for weight management Editorial Advisory Board
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A novel, healthier way of deep-fryingSnack revolution by HiFri®Deep-frying is a popular method of preparation for chips and various kinds of snacks. However, this procedure has a bad reputation, related not only to the high amount of fat in the final products, but also with respect to the often bad quality of the frying fat used, due to inaccurate handling.
“Unlike the traditional frying method, there is no additional
fat absorption during preparation, Therefore, using the HiFri® system, instead of the traditional deep-frying process, could make a significant contribution to weight management. Verdaasdonk considers it to be of great importance that the taste, crispiness, color and appearance are at least as good as the traditionally fried products. “Marketing research did not reveal any differences when consumers were provided with chips in a blind setting,” says Verdaasdonk. “Upon learning about this novel frying procedure, consumers appreciated the French fries and snacks even more. This shows that consumers are enthusiastic about this development,” he continues.
For technical specifications and commercial information contact Ariaan Verdaasdonk.
About HiFri®HiFri® B.V. is a Dutch company that has developed a computer-controlled system that uses super-heated steam technology for the preparation of French fries and snacks. This HiFri® system stands for High Tech Frying and offers various advantages as compared with the traditional deep-frying process. www.hifri.com
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HiFri®
(High Tech Frying) is a computer-controlled system that uses
super-heated steam technology for the preparation of French fries and
snacks. Hot air and steam are circulated in a closed system,
transferring heat to the product. This revolutionary development offers
various advantages as compared to traditional manufacturing procedures.
so a substantial reduction of
fat in chips and other products is being achieved,” says Ariaan
Verdaasdonk, CEO of HiFri® B.V. Verdaasdonk, proud winner of the Food
Valley Award 2007, figures that on a yearly basis, the reduction of fat
intake by a person eating one serving of French fries and two snacks
every week, may be almost 2 kilograms. “Converted to energy intake,
this would represent a reduction of more than 17,000 Kcal,” says
Verdaasdonk.
According
to Verdaasdonk, there are other interesting features relating to the
HiFri® process as well, such as a constant quality of the fried
product, a simple and safe (no spatters) operation, and a reduction in
energy use. “Harmonizing with sustainable entrepreneurship,”
Verdaasdonk concludes.