Have you found yourself heading towards a restaurant not because you are craving an entrée but because you are craving their fries? There is financial power in delicious fries. Fries are ranked as the 2nd-most-craved food among consumers who said cravings, at least occasionally, drive their restaurant visits.1 The average American eats 30 lbs. of french fries per year.2 Golden crispy fries require a certain amount of salt to accent the flavor. It turns out that there is a way to achieve iconic fry taste with 30% less sodium, while applying 75% less salt.
Food processing and foodservice industries are extremely competitive – with tight margins and little room for error. Many companies produce french fries – but which fries taste the best and who produces them in the most cost-effective manner? There is increasing pressure for efficiency and ingredient cost reduction.
Salt used on french fries is often an overlooked source of food waste. A huge amount of salt falls to the tray below the fries because a good portion of the salt just doesn’t adhere to the fry’s surface. It turns out that these higher falloff rates, usually associated with granulated table salt, lead to a potential higher product waste, and therefore cost.
To read the rest of the story, please go to: InPerspective By Cargill Salt