How French fries are becoming more climate-friendly

What are the researchers trying to achieve with the French fries project?

French fries enjoy widespread popularity among people of all ages. Yet, their production requires a lot of energy. This is due to blanching, pre-frying and shock freezing – a process whereby the fries are deep-frozen within a few minutes – and, of course, deep-freeze storage and the subsequent cold chain up to the point of sale.

The researchers want to investigate whether the production processes can be simplified by fermenting the potato sticks. To ensure that the end product is as organic as possible, they only use organically grown potatoes.

Fermentation is an established method of preservation that uses lactic acid bacteria. The principle is applied in the production of yogurt, cheese and sauerkraut. Fermented fries can be stored in the fridge instead of the freezer. The fermentation process has the potential to enhance energy efficiency. The extent to which this applies to production as a whole is examined in the ongoing research project.

How will the researchers proceed?

The first step is to look for potato varieties that are best suited for fermentation. In addition to fermentation, the researchers will also assess the optimal storage conditions for the fries. Tests are planned to find out whether the fermented fries will meet consumers’ expectations in terms of taste.

To this end, the researchers are working with a restaurant on Lake Wohlen. Over the course of the summer, guests will be able to eat the fermented fries there and provide feedback.

Are initial results already available?

The first prototypes of fermented French fries were produced as part of a Bachelor’s thesis at the School of Agricultural, Forest and Food Sciences, BFH-HAFL. Tests carried out by BFH-HAFL employees showed that the fermented fries were crispier than traditional fries – but they tasted slightly more acidic. The researchers therefore still see room for improvement with regard to the taste.

What is the main challenge associated with the project?

The first challenge will be to find a suitable potato variety. As no synthetic products are used in organic farming, the researchers need potato varieties that are resistant to diseases and pests, while also having the required properties for fermentation and frying.

The second challenge concerns storage. The aim of the project is to ensure that the fries keep for up to four months without freezing and do not lose any of their quality. The researchers still need to find suitable packaging or storage strategies for this.

How does the research project benefit society?

The food industry accounts for 30% of the global energy consumption and is responsible for around 20% of greenhouse gas emissions. In view of the growing challenges associated with protecting the environment and tackling climate change, it is crucial to develop sustainable alternatives to current production methods.

Innovative processing methods such as fermentation could make a valuable contribution here. If it is feasible to produce organic French fries with an acceptable taste, fermentation could offer an exciting, resource-saving alternative to conventional processing.