Friday, 06 May 2016

Potato Europe: 40 Traders in the Commercial Village

Potato Europe: 40 Traders in the Commercial Villag...

 Most attending traders can be found in the "Commercial Village" at Potato Europe, under...

Experts from IRI, Geometry Global and Integer provide the latest trends at Sweets & Snack Expo

Experts from IRI, Geometry Global and Integer prov...

 Executives from Information Resources, Geometry Global and Integer will deliver presentations on ...

The 100th Annual Meeting of the Potato Association of America to Be Held in Michigan This Year

The 100th Annual Meeting of the Potato Association...

   The 100th Annual Meeting of The Potato Association of America is an educational and networking...

Potato Processing International and Potato Storage International Welcome New Editor

Potato Processing International and Potato Storage Inte...

    Potato Processing International (PPI) and Potato Storage International (PSI) magazines are please...

Cambridge Engineered Solutions Expands International Network

Cambridge Engineered Solutions Expands International Ne...

 Cambridge Engineered Solutions, the manufacturer of metal conveyor belts, has announced it has expande...

tna Appoints New Chief Sales Officer

tna Appoints New Chief Sales Officer

 The food processing and packaging solutions provider tna announces the appointment of Peter Oussoren a...

Key Technology Introduces New Iso-Flo Vibratory Conveyors with Monobeam Construction

Key Technology Introduces New Iso-Flo Vibratory Conveyo...

 The manufacturer of process automation systems Key Technology introduces the reengineered Iso-Flo with...

BetterFRY, a Technology Shortlisted for the Final of the International European MRW Awards

BetterFRY, a Technology Shortlisted for the Final of th...

    Canadian company Eco Friendly Chef Corp has developed a patented technology named “BetterFRY” whi...

tna Helps Snack Manufacturer to Increase Production Capacity

tna Helps Snack Manufacturer to Increase Production Cap...

Algerian snack manufacturer Maravilla increased production capacity by 25 per cent by installing high p...

Americans Were Asked which Lay's Flavors Stay and which Go

Americans Were Asked...

   For the first time in brand history, the Lay's brand a...

TOMRA Sorting Food: steam peeling can reduce the waste within the potato industry

TOMRA Sorting Food: ...

 The manufacturer of sensor-based food sorting systems, TO...

Australian Company Makes Potatoes Melt When Exposed to High Temperatures

Australian Company M...

  The Australian Research and Development company Potato ...

Heat and Control Releases Unitized Vacuum Fryer

Heat and Control Rel...

  Heat and Control, a global manufacturer and supplier of...

Using Nature to Create

Using Nature to Crea...

  As a global leader in the production of dehydrated pota...

Search Begins for Scottish Strategic Potato Farm

Search Begins for Sc...

  AHDB has announced the quest for the first farmer host ...

£150K potato storage fellowship cultivates cutting edge research

£150K potato storage...

  Capitalizing on work from the horticulture sector, Dr R...

Company launches new formulation of biofungicide

Company launches new...

  Marrone Bio Innovations, a U.S. provider of bio-based p...

Welsh potato growers get latest know-how on Potato Day

Welsh potato growers...

  Over 50 potato growers gathered at the County Showground ...

Chile considered robust market for American agricultural equipment

Chile considered rob...

  In the most recently released U.S. Department of Commer...

Convenience, taste and satisfaction are what the consumer wants in their food. And, when it comes to fried products, the food producer or processor has to ensure the end product meets these criteria. And here the oil and filtration processes are critical...

The choice is crystal clear: the fryer using the least oil is the best and the better the oil quality, the better (and healthier) the end product.
So, with that in mind, what is the best available for the processor who wants to ensure the product leaving their plant - whether it be French fries or potato crisps - is top quality?
Add to this the need to cut costs and overheads to ensure profitability in these troubled financial times and the task becomes a little bit harder.
It's a funny old world and, despite the slimness mania and acrylamide scares, the market of fried products just continues to grow and grow.
Frying is an extremely effective way to cook food, after all it's been around for over 4,000 years and it is estimated in excess of 20 million tons of frying oil and fats are used in the westernised world each year.
Why?
Well, a fried product tastes good, has a good flavour and is ready to eat within a few minutes.
READ MORE IN OUR ONLINE MAGAZINE...

 

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