EAGLE, IDAHO — Lamb Weston is innovating the foodservice sector with crinkle-cut french fries and tater puffs par-fried in olive oil.
The par-frying technique, which allows for high-heat reconstitution, is the first to reach foodservice operators, according to the company.
“The blend used in this new product was specifically developed for high-heat cooking, including deep frying,” said Kim Cupelli, senior vice president and general manager of retail, marketing, innovation and insights at Lamb Weston. “While some consumers assume all olive oils have a relatively low smoke point, that’s not the case with this blend. It was formulated to deliver the high-heat performance required for this foodservice application.”
The par-frying method was launched in response to consumer demand for products prepared in olive oil. A survey found 74% of consumers would order fries prepared in olive oil. Additionally, 52% would pay higher prices for the products.
“Consumers are huge in what we’re looking for to drive innovation,” Cupelli said. “We tap into that on a daily basis, looking at what consumers are reacting to.”
The use of olive oil as a medium for par-frying enters the products into new pools of consumers.
“The benefit of olive oil is that it allows our products to be vegetarian, vegan and non-GMO,” Cupelli said. “If you’re vegetarian or vegan, it can be difficult to find menu solutions. If prepared a certain way, this gives that solution for consumers.”
Cupelli also said olive oil is “flavor neutral,” with a simplified flavor profile similar in taste to oils typically used in par-frying such as vegetable oil.
“There are a lot of items that are typically put through a fryer — proteins, obviously french fries, other appetizers, etc.,” Cupelli said. “It’s not really an oil that is commonly used in restaurants.”
Despite potential challenges, a pool of foodservice operators already has expressed interest in adding the olive oil-prepared products to their menus to cater to interested consumers.
“There’s an emerging group of consumers that have expressed some interest in fries prepared in olive oil, and some operators are trying to react to that,” Cupelli said. “Fries are the No. 1 item served on restaurant menus across every consumer, so it’s not a menu item that operators are going to mess around with lightly.
“The operators that are going to bring this item in are going to be the more premium operators that are addressing really specific needs. Fries are single preparation, so this is a simple thing that operators can add to their menu.”
The fries and tots are currently in a scaled launch. Foodservice operators may join the waitlist for samples on the Lamb Weston website. Selected operators will receive the first batch of the par-fried potatoes in the fall after the upcoming potato harvest, Cupelli said.
Dining and Cooking