Professor Jeya Henry, of Oxford Brookes University, is set to become the saviour of dieters. He has discovered a way to reduce the fat content of fried chips by a quarter, from 8% to 6%.
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A leading nutritionist, Henry has spent three years working with the British Potato Council developing a secret recipe for a natural plant-based gum. The idea is that by soaking slices of potatoes in this gum before they are fried, they pick up a protective layer that prevents them absorbing as much cooking oil.
Furthermore, not only are they better for you, they also look more appealing. “They do taste much better, more crunchy,” Henry explained to just-food.com. “Also the colour is more homogeneous, with a golden hue.”
Henry explained that while food processes cannot be patented, his discovery is protected by intellectual property rights. The next move is to forge a partnership with a food company interested in bringing the recipe into the commercial arena.
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