Vacuum Fried Snacks: Vacuum Fried Vegetable Chips  (Sweet Potato, Beans and Beetroot) Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis

Vegetable chips (also referred to as veggie chips) are chips or crisps that are prepared using vegetables. Vegetable chips may be fried, deep-fried, dehydrated, dried or baked. Many different root vegetables or leaf vegetables may be used. Vegetable chips may be eaten as a snack food, and may accompany other foods such as dips, or be used as a topping on dishes. In the United States, vegetable chips are often mass-produced, with many brands marketed to consumers.

A potato chip or crisp is a thin slice of potato that has been deep fried, baked, kettle-cooked, or popped until crunchy. Potato chips are commonly served as a snack, side dish, or appetizer. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors and additives. More generally, crisps and chips include savory snack products made from not just potato, but also corn, tapioca, banana, or other cereals, and other root vegetables (e.g., sweet potato and carrot), and other fruits.

Mixed Vegetable Chips (Sweet Potato, Pumpkin, Carrot, Taro and Green Beans), mixed fruit chips and beet root chips are processed by a vacuum frying method, the latest technology using the carefully selected raw materials from the best growing regions.

Vegetables chips and fruit chips are 100% natural, Low fat, high nutrient, no preservative.

Vacuum frying is a reasonably new technology which uses lower pressure and temperature rather than atmospheric deep-fat frying to improve the quality attributes of food products.

Future Super parties might feature far healthier snacks if vacuum frying catches in. The technique, which is already used in Asia for items such as seaweed snacks, uses a lower temperature than conventionally fried foods. Vacuum frying reduces the amount of oil the food absorbs when compared to traditional frying methods; consequently, vacuum-fried foods retain more nutrients.

Advantages of Vacuum Frying 

Vacuum fried products has low moisture content (<6%) and low water activity (aW<0.3) (Wongsuwan and Laosuksuwan, 2006). The absence of air during frying may inhibit oxidation including lipid oxidation, enzymatic browning; therefore, the color and nutrients of fried samples can be largely preserved (Tarzi et al., 2011). The products are crispy and retain original colour, taste and odour as of the natural foods. Vacuum frying have some advantages, first it can reduce oil content in the fried product. Second it can preserve natural color and flavors of the product depend to the low temperature and oxygen content during frying process and third it has less adverse effect on oil quality. Likewise vacuum frying is beneficial to some fruits or vegetables with intense odour such as durian. Vacuum fried durian is less objectionable and more convenient to carry when compared with fresh durian. Vacuum frying can be used to fry high sugar fruits and fresh vegetable in order to produce various kinds of snacks. Sugar is burnt before water is removed from the fruits. The products still have high moisture content.

Market Outlook

Potato chips and crisps are one of the most popular snack foods consumed worldwide. Over the years, the potato chips and crisp market has witnessed substantial growth, turning it into a multibillion-dollar market. However, the potato chips and crisps market is witnessing a shift in consumption patterns, a fluctuation in price of raw materials, and intense competition from substitutes. Manufacturers in the market are expected to meet success by developing newer products and quickly modifying ingredients of existing products to meet changes in consumer demand. The development of newer flavors to meet taste preferences of varied consumers is the key to surviving in the global potato chips and crisps market.

The global potato chips market has been segmented by type and taste. By taste, the market is segregated into plain, salted, chili, and flavored chips. The global potato chips market is expected to grow at a CAGR of 4.3%, during the period 2017-2022, to reach a market value of USD 40.3 billion by 2022. 

The global potato chips market is also segmented by the distribution channel into super markets/hyper markets, convenience stores, independent retailers, and others. The supermarkets/hyper markets dominated in 2016, with more than 70% market share.

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