Increasing efficiency in fried food production: oil take-up, energy use & shelf-life

Lead Participant: J Sainsbury Plc

Abstract

This project has been instigated by Sainsbury's, working with their suppliers Tayto Group Limited and SK Foods, and Teesside University. The aim is to reduce oil use and degradation in the manufacture of fried foods, based on two product groups: crisps and snacks, and chilled fried ethnic snacks.
The objectives of the project are:
- To optimise oil management and reduce the speed with which oil oxidises to improve product shelf-life, reduce waste and potentially open up additional export market opportunities;
- To improve frying process efficiency, thereby reducing oil pick-up in products, extending the life of frying oil, and reducing the amount of energy used to heat the products.
Taste panels will be used throughout to assess the potential impact of the project on consumer perceptions of taste.

Lead Participant

Project Cost

Grant Offer

J Sainsbury Plc, United Kingdom £33,135 £ 3,313
 

Participant

S.K. Chilled Foods Limited, LONDON £238,052 £ 53,537
University of Teesside, United Kingdom £353,632 £ 353,632
Sk Pani Puri Limited, ILFORD
Tayto Group Limited, CORBY £199,711 £ 53,902

Publications

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