A snack manufacturer was looking to extend their stackable crisp range with a lower-fat variant. The commercial brief was clear: reduce the fat content, but keep the light, crispy texture. Previous attempts with standard starch systems had been rejected by consumer test panels. Working with Avebe’s application team, the manufacturer reformulated. A combination of SOLAN® snack-optimised potato flakes and ELIANE® potato-based starch delivered low-fat crisps with a proper crunch and taste.