Monday, 10 December 2018

 

For some of us, the artificial intelligence (AI) is the coolest thing on Earth, for others is part of a Huxleyan dystopia. No matter what, the future of factories, including the potato processing plants, is AI.

 

Although potato chips producers surprise us almost every day with innovation in terms of new flavors launched, the classic assortments always remain on the shelves.  

That strip of golden goodness, that salty and crisp fried chip of a potato that makes burgers better, steaks superb and, generally, a meal magnificent. That’s what many of us think and feel about the French fry, frites or Belgian frieten, writes Andre Erasmus. But is it so, particularly the ’golden goodness’ part?

 

Potato starch is an area covered editorially by Potato Processing International magazine and potatobusiness.com, which we intend to cover more frequently in future articles.

 

There is nothing quite like that delightful sound when the packet of potato chips (or crisps where I am) is opened and that first crunchy bite - perhaps salty, perhaps another flavour – makes your between-meal snack all the more satisfying, writes Andre Erasmus (packet of sea salt, kettle-cooked chips in hand).



Digital edition

 Click or tap to view our digital magazine 
on your tablet or mobile device. 

Latest Events

Jan 8th 2019 - Jan 10th 2019
LAMMA'19
Jan 9th 2019 - Jan 11th 2019
Potato Expo
Feb 6th 2019 - Feb 9th 2019
FRUIT LOGISTICA 2019

Trade Media Solutions S.R.L. | 1-5 G-ral David Praporgescu Str., 1st Floor, District 2, 020965 Bucharest, Romania.
Tel: +40 (0) 21 31 590 31  | E-mail: office@mediatrade.ro