IssuesFall 2015Potatoes that Don’t Absorb Oil

Potatoes that Don’t Absorb Oil

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An Italian firm has developed a new product – potato slices that can be fried but do not absorb oil, according to the company. The Distretto tecnologico agroalimentare della Regione Puglia combined the needs of private companies with the findings of researchers to create this new product. Through to a patented process, the potatoes are dehydrated and sliced. No salt is added and they can be fried is just a few seconds. “This means they are indeed fried but they remain dry, as they do not absorb oil. Customers can add salt as they please, we do not add anything,” said a company spokesperson.

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