AUSTRIA: Fat-free crisps developed using revolutionary techniques
Peter Schwarzhans, an organic farmer-turned-physicist, claims to have found the holy grail of snack foods: the fat-free crisp (chip). Schwarzhans' product uses not potatoes, but the tubers of a North American sunflower (Helianthus tuberosus). They are made into crisps using a heated air treatment, which produces crisps that can stay fresh and crispy for weeks.
Get full access to all content, just $1 for 30 days
A Message From The Editor
just-food gives you the widest food market coverage.
Paid just-food members have unlimited access to all our exclusive content - including 16 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Dean Best, editor of just-food
- Unilever 2016 investor day - the top takeaways
- The key questions for digital strategists in 2017
- Have food promotions reached tipping point?
- Wessanen's move for Spain's Biogran - analysis
- ABF on Brexit, M&A and grocery - interview
- General Mills jobs to go in business revamp
- Japan's Nagatanien buys Chaucer Food Group
- B&G acquires pasta sauce group Victoria Fine Foods
- Tyson sets up US$150m investment fund
- Nestle unveils process to cut sugar by 40%