At Interpack 2026, TNA Solutions will preview its TNA vacuum de-oiler (patent pending), a technology designed to help potato chip manufacturers reduce oil content while maintaining the taste, texture, and crispiness consumers expect, the company says. As a complete line solutions partner, TNA continues to support producers in achieving healthier products, improved efficiency and greater control across batch-frying operations.

As demand for better-for-you snacks continues to grow, manufacturers are under increasing pressure to reduce fat content without compromising product quality or process efficiency, TNA says. Specifically developed for batch-fried chips, the TNA vacuum de-oiler removes oil after frying—including both surface oil and oil absorbed by the potato cells—lowering total fat content from approximately 32–35% to the low 20% range, depending on customer requirements. Visitors to the TNA stands C56 and D56 in Hall 14 will be able to see this innovation live from May 7–13 at Messe Düsseldorf.

Healthier products without compromising quality

Unlike conventional heated centrifuge systems, the TNA vacuum de-oiler operates at ambient temperature, using vacuum-driven technology to gently remove oil without further browning or additional acrylamide formation, as can occur in technologies that require chip reheating after frying, the company notes.

The result, according to TNA:

• Lower-fat potato chips with preserved flavor, texture, and crispiness 
• Reduced risk of overprocessing and color variation 
• Greater control over final product quality

Reducing costs through oil recovery

In addition to improving nutritional profiles, the TNA vacuum de-oiler aims to support more efficient resource use. Recovered oil is filtered and returned to the fryer, helping to reduce overall oil consumption and minimize operating costs, TNA adds.

Designed for seamless batch frying integration

The TNA vacuum de-oiler has been specifically engineered to integrate with TNA’s batch frying systems, the company notes. The centrifuge is sized to handle a full batch directly from the fryer, enabling smooth process flow and minimal disruption to existing operations, it adds.

In addition, a single de-oiler unit can support two batch fryers operating out of cycle, providing an efficient and scalable solution for high-capacity production environments, TNA says. This flexible configuration is suitable for manufacturers to optimize throughput while maintaining consistent processing conditions. 

Commenting on the launch, Twan van den Berg, group solution specialist manager – processing, TNA Solutions, says : “Snack manufacturers today are under pressure to deliver healthier products without compromising on taste or efficiency. With the TNA vacuum de-oiler, we are helping producers achieve lower oil content while maintaining the quality consumers expect. By combining intelligent design with seamless integration into batch-frying lines, we enable manufacturers to improve both product performance and operational efficiency.”

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