Sainsbury’s, a UK-based retailer, has teamed up with Teesside University to explore possible ways to slash the amount of fat used in fried foods, a move which could lead to the development of healthier crisps and snacks.
The £1m project, which is part-funded by the Technology Strategy Board, will find different ways to improve efficiency, reduce the take up of oil in fried food and carbon output.
Teesside University will provide expertise in food science, chemistry and sustainable technology to optimize the management of oil in the production process.
The three-year project aims to reduce oil use and oil degradation, reduce production costs through increased productivity and efficiency, increase shelf life of crisps and ambient snacks and thereby reduce supply chain waste, reduce product oil pick-up during frying and find options for oil and energy reuse.
Initially, the project will mostly take place at Teesside University and will involve a wide range of research and experimentation. In the second year, the ideas that have been developed will be upscaled and tested in the factories of Sainsbury's industrial partners.
Finally, the results will be analyzed and published and any process or innovations which have been developed will be patented.
Sainsbury's technical manager Victoria Yell said, "We'll be looking at many different options at how to achieve these aims.
Yell added, "It could be that we devise a new piece of machinery or a new process on the production line or a different way of preparing the food or a combination of different things.
"As well as increased efficiency and productivity, there is also going to be a health impact as there will be less oil used in the manufacture of the foods."
Technology Strategy Board is a public body which seeks to accelerate economic growth by stimulating and supporting business-led innovation.
