For years, golden, glossy fries were a sign of quality. The richer the look, the better the perception. Oil was simply part of the craft – nobody measured absorption or fryer lifespan. What mattered was the crunch, not the chemistry.
Then the equation changed. Oil costs rose, nutritional scrutiny intensified, and operators started seeing oil as both an expense and a liability. Kitchens wanted the same crispness, but with lower costs and cleaner labels.
That’s when coating technology reshaped the game. Originally designed to extend hold time, it revealed an unexpected advantage. In Lutosa’s Ultra Crunchy range, the advanced starch-based coating not only preserves crispness – it also reduces oil absorption by up to 66% compared with standard fries.
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.
This discovery transformed coated fries from a texture solution into a full-performance innovation – improving cost efficiency, sustainability, and nutritional value without compromising taste.
Modern low-fat coated fries like Lutosa Ultra Crunchy now deliver the same indulgent experience, but engineered for smarter kitchens and health-conscious customers.
Less oil. Same pleasure. More control.
Curious how much oil you could save – or how long your fryer could run cleaner?
Talk to a Lutosa expert and benchmark Ultra Crunchy against your current product.
Receive our latest news and projects.
