Lamb Weston has launched its latest potato innovation in the United Kingdom: Really Crunchy Fries. Created to satisfy growing demand for unique sensory dining experiences and sustainably-minded quality ingredients, the coated potato product has been formulated to appeal to diners who desire top quality food experiences.
When choosing to eat out, one in two diners in Britain want food experiences they can’t get anywhere else — and right now 75% of them crave indulgent foods that offer sensory pleasure.
Meanwhile, foodservice operators want added-value products that offer a “wow factor” moment for their guests, whether they are seeking a memorable in-restaurant experience, or expecting restaurant-quality food as a takeaway or home delivery. On top of this, operators need product solutions that are elegantly simple, reliable and efficient in every type of kitchen. Altogether this creates a need for a new generation of fries that make operators stand out for all the right reasons.
“Expectations on foodservice operators have never been higher. Guests want to be wowed like never before and every element of a dish needs to deliver a great quality sensory experience that goes beyond just taste,” said Pete Evans, Lamb Weston’s UK marketing manager. “Our innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in quality, taste and heat-holding capabilities. And now the time is right to elevate the fry experience to a new standard in indulgent, sensory potato enjoyment.”
Sensory research by audiologist Dr. Natan Bauman has revealed that the sensation of crunchy food stimulates feelings of enjoyment and excitement in the human brain. As this makes crunchier foods more pleasurable to eat, it stands to reason that serving Really Crunchy Fries will be a satisfying experience.
In a separate sensory study, Professor Charles Spence of Oxford University found that potato chips with superior crispy and crunchy sounds were perceived to be more fresh. As many consumers regard freshly-prepared foods as better quality, frozen fries that look, feel and taste more artisanal command a higher perceived value and provide a more desirable dining experience.
Consumer research and sales data from all foodservice sectors over the past decade show that diners like the look, taste and heat-holding benefits of coated fries but over this time, fries with a visible, rough or uneven outer texture are perceived as more artisanal or hand-crafted.
The Lamb Weston team combined this insight with data from chefs and guests that revealed the most important attributes in choosing a high quality frozen fry are real potato taste, a high level of crispiness and long lasting crunchiness.
“We set out with clear vision to create the crunchiest fry we’ve ever made, and with Really Crunchy Fries we have cracked it,” said Evans. “This is a really new and really exciting product that is uniquely different in appearance and mouthfeel, offering an unbeatable fry experience for diners and an unbeatable product solution for forward-thinking foodservice operators.”
The vegan-friendly fries have one of the lowest CO2 impacts of any popular food, at just 0.5-0.6kg of carbon output per Kg of fries produced. This is lower than pasta, rice and bread.
Really Crunchy Fries are available as a 9x9mm skin-on product, which has a 6% lower carbon footprint to comparable skin-off fries. Also available are 6x6mm and 9x9mm skin-off options.
What’s more, these innovative fries boast the added benefits of more than holding their heat in excess of 30 minutes, which reportedly sets a new benchmark for takeaway and home delivery channels. Plus they are free from allergens and suitable for healthier cooking methods, including oven preparation.
