interpack 2026: TNA previews vacuum de‑oiler for low‑fat snacks

TNA Solutions will preview a major new processing innovation at interpack 2026, unveiling the tna vacuum de‑oiler (patent pending) — a technology designed to help potato chip manufacturers cut oil content while preserving the flavour, texture and crunch consumers expect from batch‑fried snacks.

Set to be shown live at TNA’s stands C56 and D56 in Hall 14 from 7–13 May in Düsseldorf, the system targets the fast‑growing better‑for‑you segment, where producers are under pressure to reduce fat levels without compromising product quality or line efficiency.

Developed specifically for batch‑fried applications, the vacuum de‑oiler removes both surface oil and oil absorbed into the potato cells after frying. TNA says the technology can lower total fat content from the typical 32–35% range into the low 20s, depending on customer requirements — a significant shift for manufacturers looking to reformulate without altering their core product experience.

Unlike heated centrifuge systems, the tna vacuum de‑oiler operates at ambient temperature. By using vacuum‑driven extraction rather than reheating, the system avoids additional browning or acrylamide formation, reducing the risk of overprocessing and colour variation. The result, according to TNA, is a lower‑fat chip that retains its signature taste, crispiness and mouthfeel.

The system also supports resource efficiency by recovering extracted oil, filtering it and returning it to the fryer. This reduces overall oil consumption and helps cut operating costs — a key consideration for processors facing volatile ingredient prices.

Engineered for seamless integration with TNA’s batch‑frying lines, the de‑oiler is sized to handle a full batch directly from the fryer, ensuring smooth flow and minimal disruption to existing layouts. A single unit can also service two fryers operating out of cycle, offering a scalable option for high‑capacity plants.

Manufacturers can further validate performance at the TNA Food Technology Centre in Woerden, Netherlands, where lab‑scale equipment enables detailed analysis of oil uptake, texture, crispiness and nutritional outcomes before full‑scale deployment.

“Snack manufacturers today are under pressure to deliver healthier products without compromising on taste or efficiency,” said Twan van den Berg, group solution specialist manager – processing at TNA Solutions. “With the tna vacuum de‑oiler, we are helping producers achieve lower oil content while maintaining the quality consumers expect.”

Visitors can see the new system in action at interpack 2026, Hall 14, stands C56 and D56, from 7–13 May in Düsseldorf.