New research highlights opportunity to slash fat in Pringles-style potato chips

Research revealing how the starch structure of potato flakes impacts oil uptake during deep frying could enable snack makers to slash the fat content of Pringles-style potato chips by up to a third, say the authors of a new study.

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Dean A. Lippold on LinkedIn: New research highlights opportunity to slash fat in Pringles-style potato…

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