The research on” deep-frying” French fries without oil has been ongoing for decades without any considerable breakthrough emerging. What has been the problem? The production methods without oil have been too slow or the colour of the French fries has not been good enough. A further problem, which until now has not been solved, concerns how to get the French fries as crispy as French fries deep-fried in oil.

The problem of fat has been raised again and again throughout the world. The negative effects that fat has on one's health and well-being is one of the greatest problems in the industrial world. Prognoses from organisations like WHO (World Health Organisation) point to the fact that fat related illnesses will soon become the most resource-demanding problem in the world. The need to be able to prepare food with as little fat as possible is huge.

In Sweden, we are currently 15 to 20 years behind America in this development, and in the US more and more people have a BMI over 30 today – in other words are dangerously overweight.

The choice of street/fast-food (served in lunchrooms and street kitchens) has increased exponentially today, and it is precisely within this area that oil is used the most. Despite the fact that most people are aware of all the side-effects of a fatty diet, they are forced to accept what the market has to offer today, since there are very few alternatives.

Fast food, like for example French fries, is definitely here to stay. Consumers want what they like, the same crispiness and taste etc.

By introducing LightFry on the market we have solved these problems;

100% fat free deep-frying!