Keeping the crunch in low-fat chips

University of Queensland chemical engineers have developed a new method to analyze the physical characteristics of potato chips in a bid to develop a tastier low-fat snack.

Cutting acrylamide in fried and baked snacks

In 2002, the discovery of acrylamide in certain snacks rattled consumers and the food industry. Acrylamide, a probable human carcinogen, forms by a chemical reaction during baking or frying. Although experts say it's impossible ...

Designing a better low-fat potato chip

Munching on low-fat potato chips might reduce the guilt compared with full-fat versions, but many people don't find the texture as appealing. Now, researchers have developed a technique to analyze potato chips' physical characteristics ...

How number crunching can optimise crisp frying

Optimising the frying time of crisps may not be an obvious application of mathematics, but this is one of the problems delegates to the 138th European Study Group with Industry (ESGI) were asked to solve last week.

Fat and carb combo creates stronger food craving

When fat and carbohydrates are combined in a single food they are more rewarding, calorie for calorie, than foods with either energy source alone, a Yale-led study published June 14 in the journal Cell Metabolism shows.

Seeing people on a package can improve product sales, study finds

UO professor Bettina Cornwell doesn't really care for potato chips, but she found herself considering a bag while traveling alone in France and feeling a bit lonely. She was thinking about how much she missed her family when ...

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