At interpack 2026, TNA Solutions will preview the tna vacuum de-oiler (patent pending), a technology designed to help potato chip manufacturers reduce oil content while maintaining the taste, texture and crispiness consumers expect. As a complete line solutions partner, TNA continues to support producers in achieving healthier products, improved efficiency and greater control across batch-frying operations.
As demand for better-for-you snacks continues to grow, manufacturers are under increasing pressure to reduce fat content without compromising product quality or process efficiency. Specifically developed for batch-fried chips, the tna vacuum de-oiler removes oil after frying – including both surface oil and oil absorbed by the potato cells – lowering total fat content from approximately 32–35% to the low 20% range, depending on customer requirements. Visitors to the TNA stands C56 & D56 in Hall 14 will be able to see this innovation live from 7–13 May at Messe Düsseldorf.
Healthier products without compromising quality
Unlike conventional heated centrifuge systems, the tna vacuum de-oiler operates at ambient temperature, using vacuum-driven technology to gently remove oil without further browning or additional acrylamide formation, as can occur in technologies that require chip reheating after frying.
The result:
- Lower-fat potato chips with preserved flavour, texture and crispiness
- Reduced risk of overprocessing and colour variation
- Greater control over final product quality
Reducing costs through oil recovery
In addition to improving nutritional profiles, the tna vacuum de-oiler supports more efficient resource use. Recovered oil is filtered and returned to the fryer, helping to reduce overall oil consumption and minimise operating costs.
Designed for seamless batch frying integration
The tna vacuum de-oiler has been specifically engineered to integrate with TNA’s batch frying systems. The centrifuge is sized to handle a full batch directly from the fryer, enabling smooth process flow and minimal disruption to existing operations.
In addition, a single de-oiler unit can support two batch fryers operating out of cycle, providing an efficient and scalable solution for high-capacity production environments. This flexible configuration allows manufacturers to optimise throughput while maintaining consistent processing conditions.
Backed by product testing and expertise
Customers can get further support at the TNA Food Technology Centre in Woerden, Netherlands, where they can test and validate production processes.
The facility enables detailed analysis of oil uptake, texture, crispiness and nutritional performance using lab-scale equipment, helping customers optimise product quality before scaling up production.
Commenting on the launch, Twan van den Berg, Group Solution Specialist Manager – Processing, TNA Solutions, said: “Snack manufacturers today are under pressure to deliver healthier products without compromising on taste or efficiency. With the tna vacuum de-oiler, we are helping producers achieve lower oil content while maintaining the quality consumers expect. By combining intelligent design with seamless integration into batch-frying lines, we enable manufacturers to improve both product performance and operational efficiency.”
