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Fridéale, a new type of fries from Aviko, received the annual award from the Dutch Nutrition Center. Fridéale fries have a special coating that reduces the fat uptake when they are fried at home by 33%.

The Dutch Nutrition Center is an independent foundation, funded by the Dutch government. Their mission is to inform consumers on healthy and safe eating.
Each year this price is awarded to a product that contributes to the improvement of the nutrition of the Dutch population.

The Dutch Nutrition Center classifies foods by product group (e.g. potato) in "preferred", "neutral" and "by exception". Normal French fries are categorized in the "by exception" category. As a result of the technology applied in the Fridéale fries, they move up to "neutral" status in the potato category. Aviko illustrates the effect by the following calculation: In the Netherlands, 41.000.000 kg french fries are fried. These include 4.633.000 kg fat consumed by the Dutch. If all fries were of the Fridéale type, this would reduce the amount of fat by 1.500.000 kg.

From the Judges: " the Judges are pleased with the fact that now in this segment a healthier choice can be made, assuming the fries are fried in a healthy oil. Especially if consumed as part of a meal, fries no longer have to be an unwise choice" The Judges expressed the wish that this product becomes a standard for all french fries manufacturers.

The announcement sparked a fierce discussion on the web whether this award should be given to a product that is significantly improved, instead of to a product from the "preferred " category.

The product is not entirely unique: e.g. Lamb Weston offers a similar product with Myfries_Gold (without intro). (Turn your volume down and view the intro of this page) Talking about low fat choices, we should also not forget the various types of low fat fries for preparation in the oven.

It was reported that Aviko did not patent the technology.

Congratulations Aviko!

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