Our first snack product was launched onto the Australian market as a sustainable, eco friendly product, low in fat, 2% high in fibre, >9% high in Proteine >10% ( close to the nutritional of raw oats with more fibre and protein)
Food Magazine awarded the chips/ crisps their prestigious " Best new snack food for 2008 " and "Best new food for 2008"
The chips / crisps were made from whole washed and inspected fresh un peeled potato. Why un peeled?
Most potato processing plants peel the potato and create 6-25% waste depending on the peeling process and time of year. That's a lot of waste, and potential green house gas.
In peeling the potato most of the fibre, protein and sub skin nutriments are lost, we kept all the goodness in our product by not peeling the potato.
Next came the pollution caused by the nutrient's leaching into the processing water. We engineered our process to allow us to discharge our process water untreated with processing cost savings a healthier product and a win for the environment.
Cont in Chapter 4
Sunday, December 20, 2009
Chapter 2
Our first product to market.
After the trials and tribulations of getting financial backers doing the R&D getting equipment, applying for patents etc our first products started to move toward commercial reality.
First product out of the snack process was a low fat baked potato chip / crisp. between 1 and 5% fat ( healthy stuff like olive or sunflower oil)
( in doing our research we found that oils like canola or olestra had too many google hits on "issues with" "oil name or type" that made us frankly a bit concerned with long term potential health issues so we went with lovely oils that man had consumed for thousands of years like olive and sunflower oil.)
This chip needs a bit of tender loving care in its manufacture and processing because it doesn't have a lot of fat in it to hold flavour or give that greasy mouth feel of kettle or fried chips.
cont in Chapter 3
After the trials and tribulations of getting financial backers doing the R&D getting equipment, applying for patents etc our first products started to move toward commercial reality.
First product out of the snack process was a low fat baked potato chip / crisp. between 1 and 5% fat ( healthy stuff like olive or sunflower oil)
( in doing our research we found that oils like canola or olestra had too many google hits on "issues with" "oil name or type" that made us frankly a bit concerned with long term potential health issues so we went with lovely oils that man had consumed for thousands of years like olive and sunflower oil.)
This chip needs a bit of tender loving care in its manufacture and processing because it doesn't have a lot of fat in it to hold flavour or give that greasy mouth feel of kettle or fried chips.
cont in Chapter 3
Chapter one
As an innovator I set out to create a healthy food product range. It was originally based on my mothers potato pancakes but soon became much much more.
In overcoming the issues with mass producing pancakes in a fast food process I discovered a material that I call PotatoMagic.
PotatoMagic is both a process applicable to most food material to assist in getting the best out of our food, and a mind set to make food in the most sustainable eco friendly manner and as small a carbon footprint as possible.
Lets explore "the best snacks in the world" in following chapters
In overcoming the issues with mass producing pancakes in a fast food process I discovered a material that I call PotatoMagic.
PotatoMagic is both a process applicable to most food material to assist in getting the best out of our food, and a mind set to make food in the most sustainable eco friendly manner and as small a carbon footprint as possible.
Lets explore "the best snacks in the world" in following chapters
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