AGRIBUSINESS: USDA Uncovers Method to Reduce Oil in Fries

USDA researchers are looking into infrared heat as a way to reduce the oil content in french fries by as much as 30%.
The heat creates a protective barrier around the exterior of the fry, reducing the amount of oil absorbed in the cooking process.

Researchers say the process can apply to either fresh or frozen fries, and will both cut down on cooking times, and on lines at fast food restaurants

Filed in: Agribusiness


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