Cracking the code to a healthier potato chip

In a breakthrough for the snack food industry, a team of scientists led by Michigan State University professors Jiming Jiang and David Douches has discovered a key mechanism behind the darkening and potential health concerns ...

Keeping the crunch in low-fat chips

University of Queensland chemical engineers have developed a new method to analyze the physical characteristics of potato chips in a bid to develop a tastier low-fat snack.

Cutting acrylamide in fried and baked snacks

In 2002, the discovery of acrylamide in certain snacks rattled consumers and the food industry. Acrylamide, a probable human carcinogen, forms by a chemical reaction during baking or frying. Although experts say it's impossible ...

Designing a better low-fat potato chip

Munching on low-fat potato chips might reduce the guilt compared with full-fat versions, but many people don't find the texture as appealing. Now, researchers have developed a technique to analyze potato chips' physical characteristics ...

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