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Time Magazine Talks to Camire about New Low-Fat Burger King Fries

Mary Ellen Camire, president-elect of the Institute of Food Technologists and professor of food science and human nutrition at the University of Maine, was interviewed for a Time magazine article on Burger King’s new healthier french fries called Satisfries. Camire spoke about the fat-fighting batter technique the fast food chain is using on the new fries. She said adding modified starches to the surface of foods or adding ingredients such as proteins or gellan gum to wet batters are well-known ways to make fried foods less absorbent, but the challenge is maintaining the taste of deep-fried food.

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