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Fry Smarter: Technologies to Offer Healthier Choices for Consumers

Format: PDF file | Document type: White / Technical Paper
Related applications: Fats & oils

Read this technical paper to learn more about how to reduce fat up to 35% or more as well as the associated calories in fried foods – without losing the crispy, crunchy and flavorful sensory attributes – using WELLENCE™ Fat Reduction (FR). From fried potato products, to fried appetizers, to fried proteins, adding WELLENCE™ FR to a batter or coating can also help you achieve your healthy menu options goals.

In addition to technical data on WELLENCE™, this technical paper explores sensory data, stability of fat reduction from par-fry through finish-fry, acrylamide reduction, various application methods, and more.

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