Check the Oil for Non-Hydrogenation, Sir? Fry Guys Tank Up on Low to No Trans Fatl

摘要

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 asbreakfast, lunch and dinner. 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.