Supplier calls for ‘gold standard’ in frying techniques following health scare

© Licensed to simonjacobs.com. 09/07/2014 London, UK. Kyle Barnes, head chef of The Eagle, right and Sam Wilbraham, Marketing Director and Executive Chef  for Hull based PriFura who produce a small ceramic block for use by commercial kitchens using large quantities of cooking oil. The product sits in the bottom of fryers and doubles the life of deep fat fryer oil. Photo credit: Simon Jacobs.

A Hull-based company behind a filter designed for use in commercial deep fat fryers has called for a ‘gold standard’ in frying techniques, following the launch of a major public awareness campaign to help people reduce ‘cancer-causing’ acrylamide in over-cooked food.

A government crackdown on acrylamide, a known carcinogen, which is believed to be produced during the high temperature cooking of starchy foods, will soon see pubs and restaurants face hefty fines, imposed by the FSA, if they don’t drastically alter their cooking practices.

Now, FriPura, producers of a filter that claims to reduce calories by nearly 25% and carcinogens by over 10%, is looking to attract the support of leading individuals, businesses, regulatory bodies and non-profit organisations to promote a ‘gold standard’ in frying.

It argues that restaurants, bars, and fast food chains can easily reduce acrylamide, reduce calorie counts of deep-fried food, improve oil sustainability, and reduce costs by using the system.

Sam Wilbraham, executive chef and marketing director at FriPura, said: “This is a simple product that can help commercial kitchens double the life of their oil and improve the health and quality of their food, without any need to change their cooking practices. There is a chance here to work with organisations like the FSA and Public Health England to make necessary improvements and to really shout about the positive advances that are being made.

“Although deep-fat frying is one of the less healthy cooking methods it also plays an integral part of menu planning. Deep-fried food is enjoyed by customers due to its crispy texture, golden colour and unique taste. Establishments recognise the need for this option and kitchen design reflects that. We are now at the forefront of educating businesses that they are able to improve the health of customers even if choosing deep-fried foods.”

FriPura Ltd was formed specifically to bring the patented FriPura filter system to market and over the past five years £1m has been invested in developing the product. The filter is a small ceramic block that sits in the bottom of fryers and, according to the supplier, doubles the life of deep fat fryer oil before it needs to be changed.

In its first year of launch, the filter has been adopted by a number of restaurant and bar chains, including, The Lovely Pub Company, The IHG, and The Metropolitan Pub Company. FriPura is now aiming to grow to £100m turnover in the next five years.

Image: (L-R) Sam Wilbraham with Kyle Barnes, head chef of the Eagle, Cambridge.

 

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One Comment;

  1. Kim Addison said:

    VITO 100% supports any campaign to raise aware of acrylamides and the responsibilitiy of establishments to fry in clean oil. We are the market leaders in cooking oil “filtration” and our machines remove 95-99% of a acrylamides found in in frying oil.

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