Potato chips, with a global market size of US$49.07 billion in 2024, are set to grow at a 6.43% annual rate through 2029. However, the industry faces challenges such as maintaining chip quality, particularly in terms of colour and flavour, which are affected by oxidation during frying. This article delves into these challenges and explores solutions, including the use of natural antioxidants to extend shelf life and preserve product quality in the snacks industry.
Market Overview
Potato chips, one of the most popular snacks worldwide, had a global market size of US$49.07bn in 2024, and the market is projected to grow annually by 6.43% CAGR from 2024 to 2029. This snack appeals to individuals of all ages, with its popularity largely attributed to its distinct flavour and convenience4.
Source: Source: Statista Market Insights, 20244
Millennials are one of the driving forces behind the snacking trend. Most people live more active, mobile, on-the-go lifestyles than a decade or two ago, making it increasingly necessary to consume quick meals on the run.
Source: Source: Edlong, 2024
Challenges Faced in Snacks Industry
In the potato chip industry, ensuring the quality of each batch is essential, with particular emphasis on the colour of the chips. Colour is the first attribute consumers notice and plays a crucial role in the acceptance of the product, as it is often associated with flavour, safety, and overall satisfaction. Poor oil quality, indicated by factors such as elevated free fatty acids (FFA), low smoke point, and changes in colour and viscosity, can negatively affect the visual and sensory appeal of the chips1,2.
Frying, a widely used cooking method, involves immersing food in heated oil, typically at temperatures of 180℃ or higher. During this process, oils are exposed to air, leading to oxidation—a reaction between oxygen and the fatty acids in the oil that produces free radicals. The high temperatures used in frying, along with exposure to light, particularly UV light, further accelerate the oxidation process. These conditions cause the oil to degrade rapidly, resulting in the formation of undesirable compounds like peroxides and aldehydes, which contribute to rancid flavours and negatively affect the texture and taste of the chips1,3.
Repeated use of frying oil, a common practice in commercial and domestic cooking, exacerbates these issues. As oil oxidizes, it loses its nutritional value, including essential fatty acids and vitamins, such as Vitamin E. This degradation not only alters the flavour and nutritional quality of the food but also generates toxic compounds that can be detrimental to human health1.
Exploring Potential Solutions
To address the challenges of oxidation in the potato chip industry, incorporating natural antioxidants into the oil used for frying is a highly effective solution. Antioxidants such as rosemary extract, ascorbic acid (Vitamin C), and tocopherols (Vitamin E) can significantly slow down the oxidation process, thereby extending the shelf life of snack products and preserving their flavour, texture, and nutritional quality. By acting as oxygen scavengers, these antioxidants prevent the formation of free radicals, which are responsible for rancidity, off-flavours, and the degradation of oils during frying. This not only helps maintain the quality of the chips but also reduces the risk of forming harmful compounds like trans fats1,3.
In addition to their role in extending the usability of oils, natural antioxidants offer broader health benefits. These antioxidants also contribute to the prevention of chronic health conditions such as heart disease and certain cancers by reducing the formation of fatty deposits in arteries. Therefore, the use of natural antioxidants in food processing serves as a dual-purpose solution, preserving product quality while also enhancing consumer health3.
Naturall-e Mixed Tocopherol by Matrix Life Science, is designed to protect the freshness, flavour, colour, and aroma of food products by guarding against oxidation and rancidity. This natural antioxidant, derived from vegetable oils and rich in d-alpha, d-beta, d-gamma, and d-delta tocopherols, is extensively used to combat rancidity in all types of processed foods such as potato chips. By preventing oxidation, Naturall-e Mixed Tocopherol effectively extends the shelf life of products, ensuring they remain appealing and safe for consumption3.
DPO International, a full-suite market enabler, collaborates with the world’s premier specialized food ingredient producers, Matrix Life Science. Equipped to help you transform these trends into innovative brand concepts, we are with you from ideation to the manufacturing stage, providing solutions and support throughout each phase.
