Quality control: the limits we work to
| Moisture | < 3% |
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| Water activity (Aw) | ≤ 0.20 |
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| Particle / cut size | 2-4 mm slices |
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| Oil content | 15-25%, centrifugal de-oiling |
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| Acrylamide | Measured per lot, well below atmospheric-fried benchmarks |
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| Total plate count | < 10,000 CFU/g (typical limit, batch COA confirms) |
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| Coliforms | < 10 CFU/g |
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| Yeast and mould | < 100 CFU/g |
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| Salmonella | Negative in 25 g |
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| Heavy metals | Pb < 0.5 mg/kg, Cd < 0.2 mg/kg |
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| Foreign matter | None; X-ray and metal detection on every lot |
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Values above are the standard specification for this range. The certificate of analysis issued with each lot states the measured result, and we will quote tighter limits where your own HACCP plan requires them.
OEM, private label and seasoning trials
We handle recipe development, seasoning trials, packaging selection and artwork for private label. Options include stand-up pouches, flat-bottom bags, cartons and bulk food service packs, with nitrogen flushing and oxygen absorbers to protect crunch through the shelf life.
Seasoning can be applied during trials so your team tastes the finished product before the first production run.
One supplier for chips and freeze dried ingredients
Vacuum frying and freeze drying run in the same facility, so a snack brand can source vegetable crisps, freeze dried fruit inclusions and powders from one supplier, on one specification format and one shipment schedule.
Oil quality is monitored per batch on a fixed replacement schedule, finished chips pass metal detection, and texture, moisture and oil content are checked before packing.
Frequently asked questions
Is vacuum fried the same as freeze dried?
No. Vacuum frying cooks the vegetable in oil at reduced pressure and low temperature, giving a savoury crisp with a small amount of oil. Freeze dried products are not fried at all and are lighter and more porous.
How much oil is in your vacuum fried chips?
Oil content varies by vegetable and slice thickness but stays below the typical range for atmospheric frying. The exact figure is confirmed on the specification sheet for your product.
Can you season the chips before packing?
Oui. Salt, vegetable and spice seasonings can be applied during trials to match your target flavour profile.
Do you supply retail-ready private label packs?
Oui, including printed pouches with nitrogen flushing, barcode and nutrition panel for your market.
What is the shelf life after opening?
Chips stay crisp for the shelf life stated on the pack when unopened; after opening, freshness depends on humidity and resealing, so we recommend zipper or flat-bottom pouches for humid markets.
Is vacuum fried vegetable chips a healthy snack?
It is still a fried snack, but vacuum frying at 90-110 C keeps oil content around 15-25% instead of 35-45%, preserves more of the vegetable's colour and reduces acrylamide compared with atmospheric frying. Position it as a better-for-you chip, not a low-fat food.
What oil do you use, and can we specify our own?
Standard production uses rice bran or high-oleic sunflower oil. You can specify the oil on the specification sheet, and the oil type is stated on the label for allergen and nutrition panels.
How do you keep the chips from going rancid in sea freight?
We de-oil by centrifuge, flush the bag with nitrogen and use a foil or metallised barrier film. Shelf life is validated at 9-12 months, and we recommend 40 C accelerated storage data for tropical destinations.
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