Case FZ Organic Food

After alarming stories appeared in the press about carcinogenic acrylamide in potato chips, FZ Organic Food in Wolvega immediately reviewed its own production process. Acrylamide forms when carbohydrate-rich foods, such as potatoes, are heated. Lowering the maximum baking temperature and increasing baking time helped reduce the chips’ acrylamide content. Wonderful news of course, but a sizeable percentage of the baked chips still have to be rejected due to dark color (which signals higher acrylamide levels). FZ Organic Food wanted to know what else it could do to reduce the amount of rejected chips. The manufacturer asked Food Valley’s Innovation Link, which matched it with TOP Consultancy in Wageningen. The results speak for themselves.

FZ Organic Food Organic Food Doesn’t Overdo It
Acrylamide content was significantly reduced by changing the baking temperature and time, and carefully sorting out the dark-colored chips. But the problem was not completely solved. TOP Consultancy screened the entire production process and came up with several realistic suggestions, including blanching the potatoes at a higher temperature and more frequently changing the blades used to slice the potatoes. Both measures help give the chip a smooth surface so it browns more slowly. TOP’s best advice was to introduce the improvements one by one, to find out through trial and error which adjustments – many of which were minor – might make the difference.

The Best Idea
FZ Organic Food is pleased with the improvements made in its production process. The concrete, feasible advice and tips it received from TOP Consultancy proved very helpful. The best idea, however, was its own: approaching Innovation Link. FZ managing director Björn Andringa: “When you are investing in quality, food safety and innovation, independent advice is extremely valuable. It also enables you to look at your own production and processes through a more critical lens.”