We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
ACCEPT Reject
Already have an account? Sign in.

 Remember Me | Forgot Your Password?
Home Manage Alerts Archive Archive About Us Register Now   Not a User? Join now

State Grant Helps Idaho Potato Industry Apply New Chip Frying Technology

April 13, 2021: 12:00 AM EST
The $292,000 grant from the Idaho Department of Commerce is helping scientists at Boise State University and the Boise-based Food Physics Group introduce pulse electric field (PEF) technology to the state’s potato chip and snack food industry. The technology enables snack makers to fry potato chips at a lower temperature and with less oil. PEF technology reduces sugars and amino acids in potatoes, ultimately reducing acrylamide – a possible carcinogen – in the high-temperature production of potato chips. Idaho Global Entrepreneurial Mission (IGEM) grants serve as a bridge for university researchers to collaborate with Idaho businesses to further economic opportunities in the state. 
Bill Schaefer , "High-tech potato chip making; Advanced technology produces snack chips with less oil, energy", Idaho Falls Post Register, April 13, 2021, © Post Register
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Innovation
Production
Savory Snacks
Geographies
Worldwide
North America
United States of America
Categories
Companies
Companies, Organizations
Innovation & New Ideas
Innovations
Products & Brands
Home | Privacy Policy | Terms and Conditions | Contact Us Copyright © 2000-2023 Business360 Inc. All Rights Reserved
Developed by Yuri Ingultsov Software Lab.