TNA Solutions is set to introduce a groundbreaking innovation in processing at interpack 2026, showcasing the tna vacuum de-oiler (patent pending). This technology aims to assist potato chip producers in reducing oil levels while maintaining the desired flavor, texture, and crunch that consumers associate with batch-fried snacks.
The unveiling will take place live at TNA’s booths C56 and D56 in Hall 14 from May 7 to 13 in Düsseldorf. This system caters to the rapidly expanding better-for-you market segment, where manufacturers face increasing demands to lower fat content without sacrificing product quality or production efficiency.
Specifically engineered for batch-fried applications, the vacuum de-oiler effectively extracts both surface oil and oil absorbed into the potato cells post-frying. According to TNA, this technology has the potential to reduce total fat content from the common 32–35% range to the low 20s, based on the specifications set by clients. This presents a significant opportunity for producers seeking to reformulate their offerings without compromising the essential product experience.
In contrast to heated centrifuge systems, the tna vacuum de-oiler operates at room temperature. By leveraging vacuum extraction instead of reheating, this system prevents additional browning and acrylamide production, minimizing the chances of overprocessing and variations in color. As TNA notes, this process results in lower-fat chips that preserve their signature flavor, crispness, and mouthfeel.
Additionally, the system enhances resource efficiency by recovering the extracted oil, filtering it, and sending it back to the fryer. This not only lowers overall oil usage but also helps decrease operational costs—an essential factor for processors dealing with fluctuating ingredient prices.
Designed for easy integration with TNA’s batch-frying lines, the de-oiler is capable of handling an entire batch directly from the fryer, ensuring a smooth workflow while minimizing disruption to existing operations. Furthermore, a single unit can manage two fryers operating in a staggered manner, presenting a scalable solution for high-capacity facilities.
Manufacturers will also have the opportunity to validate the system’s performance at the TNA Food Technology Centre in Woerden, Netherlands. Here, lab-scale equipment allows for comprehensive analysis of oil uptake, texture, crispness, and nutritional benefits prior to full-scale implementation.
“Today’s snack manufacturers are compelled to create healthier products without sacrificing taste or operational efficiency,” explained Twan van den Berg, group solution specialist manager – processing at TNA Solutions. “With the tna vacuum de-oiler, we are empowering producers to reduce oil content while upholding the quality that consumers demand.”
Attendees can experience the innovative system firsthand at interpack 2026, Hall 14, stands C56 and D56, from May 7–13 in Düsseldorf.