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The top product quality challenge facing fresh-cut potato processors is enzymatic browning and a common browning preventative – sulfites – can trigger an allergic reaction in some people. Using sulfites can also trigger FDA-mandated labeling. Now there’s a sulfite-free fix, according to a news story published by FreshPlaza. Sodium Pyrosulfite
“Our customers asked for a clean food solution to potato browning so we tapped our fresh-cut processing experience,” said Syracuse based Hennessy Food president Jeremy Dygert. “This is a win for processors and consumers who want great-tasting potato products that are healthy and safe too.”
The company’s patent-pending HFC-90 formula stops browning and promotes the freshness of cut potatoes without using sulfites such as sodium metabisulfite. HFC-90 maintains cut potatoes’ natural color while retaining potatoes’ texture and firmness the company reports.
“Potato foods are a staple of the American diet, but many consumers are looking for healthier options,” Dygert said. “HFC-90 extends cut potatoes’ shelf life, lets their natural flavor shine through and maintains nutrients. It’s also certified Kosher and Halal and we’re working on organic certification.”
He added that HFC-90 is competitively priced compared to other non-sulfite treatments and the transition is easy.
Source: FreshPlaza. Read the full story here Photo: Credit Hennessy Food via FreshPlaza
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