MEDIA RELEASE
15 MAY 2010
Organisers of the Best Chip Shop Competition – the Chip Group – have put this year’s event on hold, as the Group’s members size up a new strategic direction that could offer significant benefits to chip shop owners.
The Chip Group Chairperson, Glenda Gourley, said the Group’s primary objective is to improve the nutritional status of deep-fried chips served by the New Zealand foodservice sector. In 2008, the Chip Group achieved a world first when it launched a set of industry standards aimed at helping independent chip shop operators to cook healthier chips.
“The Competition serves as only one of a number of other mechanisms such as our Online Training for promoting our messages.
“While our intention is to proceed with the Competition next year, when chips will be in high demand due to the Rugby World Cup, we are also eyeing up a number of new and exciting initiatives that could better meet our objective.”
Glenda said the heavy consumption of chips in New Zealand meant it was important to be proactive in educating the food industry on the importance of following cooking practices that improve the nutritional profile of chips.
Glenda said chip shop operators had made great progress over the years in lowering the fat and salt content of chips through improved cooking practices.
“The results of last year’s Competition are testimony to that with many of the competing chip shops achieving chip fat levels of less than 11 percent.
“We’re now looking to expand on those results through the possible introduction of new measures that will bring new benefits to the food industry and consumers.”
The Chip Group was established 12 years ago and comprises organisations involved in the supply of products and services to the foodservice sector.
For more information on The Chip Group or to complete online training on how to cook chips according to the Industry Standards, go to www.thechipgroup.co.nz
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For further information contact:
Alison Rowland
Whole Nine Yards – PR
Tel: 09 525 0061
Mob: 021 039 5318
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