Lamb Weston has announced the debut of its newest product, Frenzy Fries, in a move that redefines the traditional fry and help operators stand out in a congested UK market.
The 3-sided, skin-on fries were developed to help operators create a point of difference, and satisfy a growing demand for sensory dining experiences and sustainably-minded, quality ingredients.
Exclusively for the out-of-home channel, Frenzy Fries are designed to appeal to diners that want memorable food experiences; in a Lamb Weston study, three out of four consumers said they would choose Frenzy Fries if available on a restaurant’s menu.
Eating out is being affected by an economic squeeze across all foodservice sectors and buying frequency, particularly in restaurants, has decreased by 2% in the past year so Lamb Weston created Frenzy Fries to offer a super-sensory dining experience for the consumer with a ‘perfectly imperfect’ shape for that hand-crafted feel, and an extra crispy texture. For the operator, they are available in a variety of cut sizes and give a 20 minute hold time.
Ash Liles, Lamb Weston’s UK trade marketeer noted how foodservice operators currently have to work hard to wow their guests with new and memorable dishes that offer a sensory experience, as well as amazing flavours.
“Our industry-leading fries have been creating world-famous potato solutions in quality, taste and heat-holding capabilities for over 25 years, now Frenzy Fries will elevate that fry experience even further,” Liles explained.
Frenzy Fries offer a 20-minute hold time with no loss of crispness, and less waste.
