Potato Chips: Scientists Try to Find the Reason behind its Taste while Manufacturers Introduce New Flavours

Published By : 25 Feb 2016 | Published By : QYRESEARCH

Growing preference of consumers towards contemporary eating habits drives the global fast food market. The market had observed much of its early expansion across North America where fast food is still very popular. However, recently the market is witnessing the fastest growth in the non-traditional market such as Asia Pacific and Rest of the World. Consistently rising disposable income can be attributed to the growth of the fast food market across these regions. The key product segments in the global fast food market include pizza/ pasta, burger/ sandwich, Asian/ Latin American food, chicken, sea-food, and others including Mexican and snacks. 

Frito-Lay Introduces New Flavours through ‘Flavor Swap’

Potato chips constitute a major part of snacks. Key players in the market are developing new flavours to address the various taste preferences of consumers. For example, in its recent interactive marketing effort ‘Flavor Swap’, Frito-Lay has introduced new flavours across four categories: spice, BBQ, cheese, and heat. Consumers are being asked to give their feedback on the newly launched potato chips flavours- Fiery Roasted Habanero, Olive Oil and Herbs, Smoked Gauda and Chives, and Korean Barbecue. The four new flavours have been pitted against the four classic flavours: Flamin’ Hot, Kettle Cooked Cracked Pepper, Cheddar and Sour Cream, and Honey Barbecue.

Why a Potato Chip is so tasty?

Intrigued by this question, food scientists at the University of Illinois have taken help of 3D micro X-ray technology to understand the distribution of oil in a fried potato chip. The scientists studied the microstructure of fried potato chips after they have been fried for different periods of time. The 3D images reveal that during deep frying, food evaporates quickly and steam pressure builds up that affects the microstructure and porosity in the food, thereby determining how much oil gets taken up by the food. While the frying time increased, the pore size also increased, leading to more uptake of oil.

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