At Interpack 2026, tna solutions will unveil the innovative tna vacuum de-oiler, a cutting-edge technology designed to reduce oil content in potato chips while preserving their taste, texture, and crispiness.
This solution supports manufacturers in creating healthier snacks, improving efficiency, and lowering costs in batch-frying operations. As the demand for healthier snacks grows, manufacturers face the challenge of reducing fat content without compromising quality. The tna vacuum de-oiler addresses this by removing both surface and absorbed oil from batch-fried chips, reducing fat content from 32–35% to the low 20% range.
Unlike traditional heated centrifuge systems, this vacuum-driven technology operates at ambient temperature, preventing further browning or acrylamide formation. The result is lower-fat chips with consistent flavour, texture, and crispiness.
Key benefits:
- Healthier chips: Reduced fat content without sacrificing quality.
- Cost efficiency: Recovered oil is filtered and reused, minimising consumption and operating costs.
- Seamless integration: Designed to integrate with TNA’s batch frying systems, supporting high-capacity production environments.
Manufacturers can test and optimise their processes at TNA’s Food Technology Centre in the Netherlands, ensuring superior product quality before scaling up production. Twan van den Berg, group solution specialist manager – Processing at TNA Solutions, stated: “With the tna vacuum de-oiler, we help snack manufacturers deliver healthier products without compromising taste or efficiency.
Visit TNA Solutions at Interpack 2026, Hall 14, stands C56 & D56, from 7–13 May in Düsseldorf, Germany, to see the tna vacuum de-oiler in action.
