TNA Solutions will use interpack 2026 to preview its new tna vacuum de-oiler, a patent-pending system designed to help potato chip manufacturers reduce oil content in batch-fried products while maintaining texture, crispiness and flavour.

The company said the technology was developed for batch-fried chips and removes oil after frying, targeting both surface oil and oil absorbed by potato cells. According to TNA, this can lower total fat content from around 32–35% to the low 20% range, depending on customer requirements.

The system will be shown at Hall 14, stands C56 & D56 during interpack 2026, which takes place in Düsseldorf from 7 to 13 May.

Focus On Fat Reduction And Product Quality

TNA positions the equipment as a response to continued demand for healthier snack products, as processors face pressure to reduce fat content without undermining product quality or line efficiency.

Unlike conventional heated centrifuge systems, the tna vacuum de-oiler operates at ambient temperature and uses vacuum-driven technology to remove oil without additional reheating. TNA said this helps avoid further browning and reduces the risk of extra acrylamide formation associated with processes that require reheating after frying.

According to the company, the result is lower-fat potato chips while preserving flavour, texture and crispiness, alongside better control over colour consistency and reduced risk of overprocessing.

Oil Recovery And Line Integration

Beyond product formulation, TNA said the system is also intended to improve resource efficiency. Recovered oil is filtered and returned to the fryer, helping processors reduce oil consumption and lower operating costs.

The de-oiler has been engineered to integrate with TNA’s batch frying systems and is sized to handle a full batch directly from the fryer. The company added that a single unit can support two batch fryers operating out of cycle, giving manufacturers additional flexibility in higher-capacity production environments.

TNA is also offering process validation support through its Food Technology Centre in Woerden, the Netherlands, where customers can assess factors such as oil uptake, crispiness, texture and nutritional performance before scaling up.

Commenting on the launch, Twan van den Berg, Group Solution Specialist Manager – Processing, TNA Solutions, said: “Snack manufacturers today are under pressure to deliver healthier products without compromising on taste or efficiency. With the tna vacuum de-oiler, we are helping producers achieve lower oil content while maintaining the quality consumers expect. By combining intelligent design with seamless integration into batch-frying lines, we enable manufacturers to improve both product performance and operational efficiency.”