Our Answer
There are natural sugars in potatoes that accumulate during their growth and during storage. When cooked, these sugars can caramelise and create dark areas in the fries, particularly at the ends. Our blanching process of the potatoes in hot water or steam, in fact, helps remove excess natural sugars. During processing, we treat the fries with a dextrose solution, a corn-derived sugar, to give the fries a uniform, golden appearance after cooking. Dextrose (glucose) is about two-thirds as sweet as table sugar. The flavour in our fries is mostly from the potatoes and the oil, not sugar.
