Tag: Potato processing

Tater tots were famously invented in 1953 by Ore-Ida founders looking to use up potato scraps from French fry production. Today, these popular potato bites contain several key chemicals and food additives, including preservatives and color enhancers, that are essential for achieving their signature taste and crispy texture.

According to McDonald's official ingredient list, the company adds dextrose, a form of sugar, to its fries. However, this isn't for added sweetness but rather to help achieve the uniform golden color and consistent taste that customers expect. This surprising fact reveals a lot about the science behind fast food preparation.

Consumers highly value crispy fries, and the coating on Cavendish fries is key to that texture. This specialized coating, a blend of starches, flours, and seasonings, is engineered to provide superior crispiness and heat retention, ensuring a satisfying experience.

Did you know that commercially prepared frozen potatoes are pre-cooked and then flash-frozen to prevent them from becoming soggy and discolored in the freezer? This is precisely why the list of what are the ingredients in frozen potatoes often goes beyond just the spud itself.