Best Practice Frying
The takeaway market
- the fastest growing segment of the food service industry in NZ
- takeaway food is a significant contributor to intakes of energy and dietary fats,
particularly saturated fat
The aim of the Best Practice Frying project
- to improve the nutritional value of deep-fried foods
The Heart Foundation says that fried food should only be an
'occassional' food as it is still high in fat and energy.
The Heart Foundation is a member of the Chip Group.
Members include key stakeholders in the takeaway and foodservice sectors.
Chip Group initiatives:
Contact:
Judith Morley-John
Food Industry Nutritionist
Tel (09) 571-4659
Email: judithm@nhf.org.nz
