Low-fat potato chips often fall short in terms of acceptable texture compared to full-fat versions. A new technique offers insights into texture attributes and could be used to help manufacturers develop tastier low-fat chips.
Vegetable oil gives potato chips a crunchy texture and characteristic mouthfeel and taste. The amount of vegetable oil is reduced when manufacturing low-fat potato chips, which affects the sensory qualities of the chips. When analyzing low-fat potato chips, scientists often use trained sensory panelists, which can be expensive, time-consuming, and sometimes subjective. To address this, a team of researchers from PepsiCo and universities in the United Kingdom and Australia developed a method called in vitro oral processing that simulated eating from the first bite through swallow and analyzes the entire process in a more objective way.
They used the processing method to measure the sensory characteristics of samples of chips made with different amounts of oil. One of the low-fat chips that showed the most promise was coated in a thin layer of oil that contained a small amount of a food emulsifier.
The study was published in the Journal of Agricultural and Food Chemistry. The researchers received funding from PepsiCo and the Australian Research Council Linkage Program.
A team of 12 students from the Department of Biotechnology and Food Engineering at the Technion – Israel Institute of Technology has won a gold medal at the International Genetically Engineered Machine (iGEM) competition in Boston for its bee-free honey.
This episode examines the emergence of food with a purpose and feature insights about what this means for different generational groups, upcoming trends and more.
Scientists at the University of Massachusetts–Amherst (UMass-Amherst) recently completed a study on the effects of foods fried in vegetable oil in animal models.
Nielsen Global Connect has released its Top 25 Breakthrough Innovation winners for 2019. For close to a decade, this list has been the gold standard in recognizing innovation and global success within the consumer packaged goods (CPG) space. Of the 25 winners, 15 of the products are from food companies.
PepsiCo has entered into a definitive agreement to acquire BFY Brands, the maker of PopCorners snacks.
As competition for the U.S. snacking dollar intensifies, pressure is mounting on the salty snacks category to adapt and diversify in order to maintain its relevance. New product development (NPD) is already reflecting the industry’s push toward added value in both nutrition and taste.
The Kroger Co., America’s largest grocery retailer, and Infarm, an urban farming network, have announced a partnership that will bring modular living produce farms to North America.
Kellogg has announced that construction has commenced on a new manufacturing line at its Pringles factory in Kutno in the Lodz Special Economic Zone in Poland.