Several market surveys have been conducted about how consumers experience the quality of the products prepared in the HiFri®
. Tests have been performed during which the test subjects were not aware of the fact that the products or part of the products were not fried in fat, but prepared in the HiFri®
. In these tests it clearly showed that the differences between the products were almost not identifiable. Therefore, the conclusion was that the products were just as delicious and crispy as people are used to.
During the tests where the subjects had been made aware of the fact that the products were fried without fat, the results were higher as a clear preference was expressed about the products prepared in the HiFri®.
This graph shows the scores on taste, crispiness, color and appearance, while asked whether the products fried without fat were rated lesser, equal, or better than the original deep-fried version.
High attention value
A remarkable amount of discussion rises on the moment we communicate that there is being fried without the use of fat. A huge majority (>95%) thinks this is an excellent development, as long as the taste and crispiness does not suffer. To measure the attitude of consumers towards frying we posed four propositions (multiple answers possible).
- Snacks are supposed to be fat.
- I only eat a snack once in a while, so the fat percentage does not matter to me.
- If I have a choice between fried and non-fried snacks, then I choose for non-fried.
- If the products are just as crispy and tasty then I choose the products fried without fat.
Clearly, the same crispiness and taste is the most important motivation to choose a snack prepared with the HiFri®. Moreover, 80% of the respondents who value the choice possibility, also checks same crispiness and taste.
To the people who work with it, the operating ease (pre-programmed and automated) is an important benefit. ‘Salvation’ from the renewing, filtering and cleaning of the frying unit was important also. This is experienced as an annoying operation which is not without risk
The users also scored products prepared in the HiFri® higher than the traditional deep-fried version.