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Check the oil for non-hydrogenation, sir? Fry guys tank up on low to no trans fat: what's hot on the value-added potato scene? Reduction or elimination of hydrogenated oils, which contain trans fatty acids, in favor of Canola and other high oleic oils. On the retail new product front, Extra Crispy range from Ore-Ida now serves up as breakfast, lunch and dinner.(Frozen Foods in North America)
From:
Quick Frozen Foods International
| Date:
July 1, 2006| Author:
Saulnier, John M.
| COPYRIGHT 2006 E.W. Williams Publications, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group.Copyright information
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Out with the trans fat, but in with just as much if not more flavor to savor. That's what's happening on the frozen potato market in North America, where producers are changing their oil with the idea of revving up sales among healthy-eating minded consumers. At the same time, recipes have been readied to appeal to traditional potato eaters' taste for the robust that's conveniently served with no fuss. And one does not necessarily have to be exclusive of the other.
As th...
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