PW-ACTUA EUPPA introduces innovations The EUPPA Board and the departing Secretary, with from left to right, Romain Cools, Rainer Schnetkamp, Kees Meijer, Adriana Nosewicz and Antoon Wallays. There has been a change in the Board and an amendment of the byelaws of the European Potato Processors’ Association, EUPPA, recently. Also, a new website was launched about responsible deep-frying. The change in the Board of the EUPPA pertains to the resignation of Romain Cools of Belgapom as SecretaryGeneral and the appointment of Adriana Nosewicz of AGEP as his successor. The complete Board now consists of Kees Meijer (Chairman), Rainer Schnetkamp (Vice-chairman), Antoon Wallays (Deputy), Nicola Pizolli, Christophe Rigo and Richard Harris. In Cools’ view, the new Board now forms a balanced and representative reflection of the important potato producing countries, multinational, small and medium-sized enterprises in the processing industry. In order to optimise the activities of the organisation, the byelaws have also been amended. The focus is no longer only on the representation from various countries but also on individual companies. At the same time, the rotation system was replaced by a permanent appointment for the Secretary-General position. www.goodfries.eu for deepfrying tips The EUPPA launched a new website over a month ago: www.goodfries.eu. The website offers a simple instruction video with useful tips for deep-frying safely and well, both in the professional and the home environment. A few important tips are: check the temperature of the oil and follow the instructions on the packaging. Never fill the basket more than half full. Shake and drain immediately after frying and put the fried product on absorbent paper before serving. Never heat the frying oil longer than needed. This golden frying recipe can also be downloaded as a PDF. The website will also be promoted via a QR code on the packaging of the product. Another good thing is that the website has been translated into various European languages. The launch of a website about proper deep frying follows a campaign that was already started by European potato processors back in 2004. From that year onwards, the frying instructions on the packaging of deep-frozen products were adapted with tips about deep frying safely to limit acrylamide formation in the fried product. The new website was the next step forward. ● The Bruges Chips Museum is mentioned in ‘Best in Travel’ The popular Lonely Planet guide for Europe has proclaimed the Bruges Chips Museum as one of the ten ‘strangest’ food museums in the world. In the press release, the editor says that they are very impressed by the Chips Museum, also because it is housed in one of the most beautiful buildings of Bruges. You wouldn‘t say so by its name, because the building is called Saaihalle (Boring Hall), which is situated near the City Theatre. The editor claims that visitors can hear all there is to know here about the history of chips, including the mayonnaise served with this type of food. The museum opened its doors only four years ago. In the coming weeks and months, the Chips Museum will be expanded with chip cauldrons in which workshops will be held. Visitors from abroad may learn here how to prepare Belgian chips properly. ● Potato World 2013 • number 1 9 Pagina 8
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