Use a frying oil that meets the Industry Standard:
- Saturated fat – maximum 28%
- Trans fat – maximum 1%
- Linolenic acid – maximum 3%.
These may include high oleic sunflower oil, high-oleic low-linolenic canola, rice bran oil, cottonseed oil and some blends of various oils.
So why these levels you may ask?
Total Saturated Fat… The criteria for saturated fat (28%) set by the Chip Group takes into account the current range of oils on the market and the low availability of affordable products on the NZ market that are suitable for the repeated use in foodservice.
Linolenic Acid… The criteria for linolenic acid aims to restrict the development of degradation products that occur in reuse of oils as occurs especially in the foodservice situation. Polyunsaturated fatty acids, especially linolenic acid, greatly decrease the fry oil stability and fry life.
The degradation products (such as those from polyunsaturated fatty acids) result in increased Total Polar Compounds, the level of which is regulated in many other countries (Erickson, 2007). Preliminary research has reported possible negative health impact of degraded polyunsaturated oils. A small number of countries regulate the amount of linolenic acid: France (<3%), Belgium (<2%). A 3% maximum linolenic acid is therefore considered by NZ suppliers to be an acceptable compromise with more stringent levels, which will keep oil prices down.
]]>The Best Practice Frying Training was held at SuperGrans in town with the help of Community Dietician Nicki Mathieson from Tairawhiti District Health. We held a morning session and an afternoon session – which included both a seminar and a practical cooking demonstration.
Operators were shown the difference between how small changes in temperature can make a huge impact on the quality, taste and fat content of their chips. They were really interesting in hearing about our ‘Approved Oils’ and why some are better than others, but particularly how certain oils can help them save money!
For those interested who were unable to attend the session – Kate took them each through a one-on-one training session at a time that suited them.
The Chip Group would like to congratulate all of the twenty five individuals who completed training from the following stores:
- Makaraka Fish Shop
- Real Fresh Ltd.
- Lytton West Fish Shop
- Blue Wave Food Bar
- Elgin Fish & Chips
- Adi’s Fish & Chips
- Dagwoods
- Everest Fish Shop
- The Lunch Bar
- Kwangchow
- Huxley Road Dairy
- Gisborne Cosmopolitan Club
- Captain Morgan’s
- Golden Crust Bakery
If you are in Gisborne this Summer be sure to support those shops who are working hard to produce healthier, lower fat chips!
Check out the article below which made it into the Gisborne Herald.
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It’s been great to engage with a number of these stores – everyone has enjoyed learning new cooking habits and putting to work the technique of cooking lower fat chips.
So far Waihi stores that have completed training include:
- Waihi Burger Bar
- Rosemont Bakery
- Hong Kong Takeaways
- Kenny St Takeaways and Dairy
- Second Cup Cafe & Bakery
Katikati stores that have completed training include:
- The Roadhouse Takeaways
- Mural Town Takeaways
- Sun Dragon Chinese Takeaways
- Sy Bakehouse Cafe
If you are passing through either of these towns and fancy some chips – look out for their Chip Group certificates in-store and support those operators that are making the effort to improve New Zealanders health!
]]>Our first group training session was held two weeks ago at well-known potato grower, Balle Brothers in Pukekohe. A handful of shops attended including: Royal Horse Takeaway, Hill Takeaways, The Galley Takeaway and Botany Road Seafood & Takeaway -who came all the way from Botany to do the training.
A second session was held this week with two businesses hosting a joint training session for all ten of their staff – Vertigo Bar and Paasha Turkish Kitchen.
Both Columbus Coffee and The Coffee Club have also completed one-on-one Chip Group Training sessions.
We are making our way through the town training all operators and businesses serving hot chips. So if you own a Pukekohe business that sells chips and may be interested in training, or know somebody that does – Get in touch!
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were taken through their paces, learning about what it takes to cook chips with less fat!
A total of 16 chefs, sous chefs and kitchen hands from a range of different University Colleges attended the Chip Group Training Session.
Students from St Margarets College, Knox College and Salmond College will reap the benefits of this training, with the aim to serve chips (and other deep fried food) with a lower fat content.
They found the session very informative and left discussing the different types of oil and what changes they may need to make. As well as sharing their horror stories about finding old magazines in Fish and Chip waiting rooms dating back to 1992!
The next plan is to head back down to Dunedin later in the year and train the remaining twelve Halls of Residence. These chefs are responsible for serving over 10,000 meals every day to Otago University Students – all of whom will benefit from healthier chips.
If you know of a store or group of people that would benefit from The Chip Group Training – do not hesitate to get in touch!
Contact Kate – 022 066 8711
Email: [email protected]
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Instead of holding a single group training seminar in each town – we will be working one-on-one with operators who are keen to up-skill, improve the quality of the chips they sell and better their business.
The plan is to spend time with each shop and take them through our updated Chip Group Online Training – covering each of our ten modules. With information on chip size, type of oil, serving size, cooking time, basket drainage and tips to improve business we guarantee that each operator will walk away learning something new!
Where possible chip samples will be collected both before and after the training to gauge improvements and show a significant reduction in fat of their chips.
If you think your town or local fish and chip shop could do with some FREE & FRIENDLY advice – get in touch! Email: [email protected]
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Check out this month’s March News Update – focusing on HOW and WHY you MUST get your chip shop on the NZ map…
Along with information about upcoming trainings throughout the country and a reminder to get those 2014 Training Certificates up on display in-store!
To have a closer look – Check it out HERE.
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We are chuffed to be sharing the page with other Industry Groups, who work hard to support businesses and improve the food supply:
Food and Hospitality Hub – Heart Foundation
Check out the article on their website here!
Lucky for us The Chip Group have plenty of stories to share in this issue. Including a shout out from the Editor Peter Mitchell and a full page spread celebrating a reduction in fat content between the 2011 Best Chip Shop Competition and last years 2013 Competition.
With a spotlight story on one of our Chippies Todd Wakefield, in his attempt to provide customers with crumbed fish instead of batter. (Despite the typo about him trialling battered chips!) 
We applaud Todd on his efforts and it’s great to see him using Cottonseed oil – which is on our approved oil list!
Finally a big shout out to NZ Sugar and their Simply brand – who took charge over the back page sharing their ‘Approved Oil’ products including; Simply Pure Rice Bran Oil & Simply Pure Cottonseed Oil. With our logo proudly making it’s presence known!
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