Supermarket giant Sainsbury's has announced that it has launched a new £1 million project to develop healthier crisps.
The project, which is being conducted along with researchers at Teesside University, is to explore ways of improving efficiencies in the way that crisps are manufactured, as well as other snacks, all while reducing the take-up of oil.
The study is due to last for three years, and will not only focus on how manufacturers of snacks can reduce their use of oil, but also look at the degradation of oil.
Scientists will also look to see if they can reduce the costs of production for manufacturers and try to boost the self life of crisps, which could help to substantially cut the amount of waste on the supply chain.
Victoria Yell, Sainsbury’s technical manager, said: "We’ll be looking at many different options at how to achieve these aims.
"It could be that we devise a new piece of machinery or a new process on the production line or a different way of preparing the food or a combination of different things.
"I’m very confident that at the end of the three years we will have developed innovative ways to achieve our aims."
The first year of research will mainly take place at Teesside University and will involve a great amount of testing and experimentation, with experts from the university on hand to provide their knowledge of food science, chemistry and sustainable technology.
During the second year of the project, researchers will aim to test ideas that have been previously developed over the course of the last year.
And in the final year, the results will be analysed and published, with any relevant processes and innovations being patented.
Although innovation is an important part of the project, it will not count for anything if it does not provoke a positive reaction among consumers, meaning that taste tests will also be used throughout the project.