Oil absorption during frying has become both a cost center and a reputation challenge. Operators pay for oil that consumers actively try to avoid, while regulatory frameworks demand nutritional transparency and wellness compliance. As cost control and health consciousness now move in parallel, the question is no longer whether fries should absorb less oil – but how to achieve it without sacrificing taste or operational simplicity.
Low-fat coated fries provide an engineered answer to that equation. Their starch-based hydrophobic coating forms a natural barrier that limits oil penetration by up to 66%, improving both economics and nutrition without altering flavor or workflow. It’s not about compromise, but about intelligent design – achieving the same sensory satisfaction with cleaner numbers and leaner operations.
During frying, oil penetrates the potato through microscopic pores. The rate of absorption depends on temperature, duration, and, above all, the ability of the surface barrier to repel oil. Uncoated fries absorb oil which adds both direct cost and caloric density.
By contrast, coated fries introduce a hydrophobic layer that resists oil ingress. The result is dramatic: Ultra Crunchy fries absorb up to 66% less than uncoated alternatives – while preserving the golden color and crisp bite expected of a premium fry. This doesn’t require any change in process or equipment. Same fryer, same time, same temperature – only a better-engineered surface delivering measurable improvement. All Lutosa coatings are gluten-free, starch-based, and entirely free of wheat derivatives, ensuring full compatibility with institutional and dietary requirements.
All Lutosa coating - whether flavoured or not - are gluen-free, i.e. they do not contain wheat or derivatives of wheat. This makes them well-suited for people who suffer from celiac disease and for those who prefer to stick to a gluten-free diet.
In a typical high-volume kitchen using around 400 litres of frying oil per month at an average cost of £1.35 per litre, Ultra Crunchy’s –66 % oil absorption means the fryer consumes far less oil over time. That equates to approximately 264 litres saved each month – representing £356 in direct savings before even factoring in labour or waste-oil disposal.
Smaller operations using 200 litres monthly would still save around 132 litres and roughly £180 per month, showing that the financial benefit scales with volume.
Because less oil leaves the fryer, oil quality remains stable for longer. Renewal intervals extend naturally, downtime decreases, and staff perform fewer oil changes. The result is not only reduced expenditure but also safer, more efficient operations. Ultra Crunchy turns what used to be invisible loss – oil carried away with every batch – into measurable daily savings.
The same coating that saves oil also supports health-driven expectations from both consumers and institutions. Lower oil uptake translates directly into reduced fat and calorie content, improving declared nutritional values and making compliance easier in markets with menu labelling or procurement standards.
Corporate catering, hospital foodservice, and educational institutions increasingly operate under wellness policies that specify maximum fat thresholds. Low-fat coated fries meet these standards naturally, eliminating the need for separate SKUs or cooking lines. One product serves all contexts – retail, takeaway, and institutional – simplifying compliance while expanding market reach.
At the consumer level, health-conscious guests are no longer a niche. They expect familiar favourites with lighter profiles. Coated fries meet this expectation effortlessly: indulgent taste with visibly improved nutrition. Operators can thus maintain the pleasure of indulgence while reinforcing a modern, health-aligned positioning.
All Lutosa coating - whether flavoured or not - are gluen-free, i.e. they do not contain wheat or derivatives of wheat. This makes them well-suited for people who suffer from celiac disease and for those who prefer to stick to a gluten-free diet.
Reducing oil does not mean reducing pleasure.
Modern coating technology has replaced “fat satisfaction” with texture satisfaction. The audible crunch and clean bite of a low-fat coated fry provide the same – if not greater – sensory impact as traditional fries. Texture clarity signals freshness and quality, while less surface oil enhances the visual appeal.
Guests rarely perceive reduced fat directly, but they do notice the cleaner mouthfeel. Less greasiness means cleaner fingers, a lighter palate, and a perception of craftsmanship over heaviness. In today’s market, “light” equals “premium”: crispness becomes not only a texture advantage but also a visible indicator of quality and modernity.
Oil reduction is no longer just a cost issue – it’s a marker of quality, efficiency, and modern execution. Low-fat coated fries show that technical innovation can align profitability with wellness without compromising flavour.
Ultra Crunchy fries achieve up to 66 % less oil absorption through gluten-free, starch-based coating technology that maintains colour, texture, and crispness in real-world service conditions.
For operators balancing cost pressure, consumer expectations, and institutional health standards, low-fat coated fries aren’t a niche upgrade – they’re the logical next step for performance and perception in modern foodservice.
Want to calculate your monthly savings and sustainability gains?
Contact a Lutosa advisor to evaluate your impact.
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