Chip Group Merges Standards and Unveils Good Oil

Chip Group Merges Standards and Unveils the Good Oil

The Chip Group is helping those people involved in cooking chips to take a step closer towards improving the quality of them, with the launch of merged Industry Standards and a new Standard for oil.

Judith Morley-John a Heart Foundation nutritionist and spokesperson for the Chip Group, said the decision to merge the two Standards originally developed for the foodservice/hospitality sector and chip shop operators came about following extensive consultation with the industry.

“The resulting single set of voluntary Chip Group Industry Standards are now applicable for the wider foodservice sector,” she said.

The Standards cover a range of procedural recommendations for cooking better quality chips so that they have lower fat and salt contents.

“Furthermore, because of increasing international production and supply of improved foodservice frying oils to the New Zealand market, The Chip Group is now able to promote a new Oil Industry Standard.

Judith said a survey carried out by The Chip Group in 2007, showed that New Zealand chips were high in saturated fat reflecting widespread use of tallow- and palm-based frying products.

“High saturated fat is one of the reasons that heart disease is such a big health problem in New Zealand. Because kiwis eat about 7 million serves of chips each week, decreasing levels of saturated fat in chips could have a big impact on the New Zealand food supply,” Judith said.

The Chip Group Industry Standard for oil was developed with the aim of reducing the amount of saturated fat in foodservice chips.

“In developing this Standard, consideration was given to the trans fat and linolenic acid in frying oil because of their negative impact on heart disease risk and also oil fry life respectively. The criteria for the Chip Group Industry Standard is saturated fat - maximum 28%, trans fat – maximum 1% and linolenic acid – maximum 3%.”

As a way of making it easier for operators to choose recommended oils, brands of oils that have been tested by independent laboratories and approved by the Chip Group are listed on the Group’s website www.thechipgroup.co.nz.

Judith said factors that are helping to drive the interest in the quality of chips are increased consumer awareness of nutrition and food ingredients and an international trend towards improving the quality of food supply.

“Most consumers appreciate that a potato starts out virtually fat-free and that it is only how it is cooked and what it is cooked in that has a huge impact on its nutritional status.”

The Chip Group, which comprises the Heart Foundation and key industry suppliers including potato growers, chip, oil and equipment suppliers, has been working with the foodservice sector for a number of years to improve how chips are cooked and served.

“The Chip Group prides itself on working with all sectors of the industry to deliver better chips hence our slogan: ‘working together for better chips’. We’ve listened to chip shop operators and chefs, so that we can effectively provide them with the tools and knowledge they want in order to meet market demands.”

The Industry Standards cover: chip size, portion size, cooking, drainage of chip basket, salt addition, frying medium maintenance, and oil type. Laminated posters detailing the Standards for staff training purposes are available in English and Chinese via The Chip Group website.

To support the launch of the merged Standards, The Chip Group has revamped its website and made changes to its free online training.

“An oil module has been developed, and the salt and portion modules have been updated.

“The training is flexible, and quick and easy to complete. A certificate which is issued upon completion of each module can be hung in-store and added to the person’s curriculum vitae.”

Judith said by following the Industry Standards everyone wins.

“Research shows that consumers prefer the taste of chips cooked according to the Standards and operators that use them can improve business efficiencies.”

For more information about The Chip Group go to www.thechipgroup.co.nz

ENDS

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