Many people associate "frying" with greasiness and high calories, but VF technology completely breaks this inherent perception—it is a new type of food processing technology combining "low-temperature heating" and "vacuum deoiling". The core is to control the temperature at 80-95℃ in a closed vacuum environment, use edible oil as the heat transfer medium to quickly dehydrate the ingredients, and at the same time maximize the retention of nutrients and flavor. Different from the high temperature and high pressure of traditional frying at 160-200℃, it fundamentally solves the pain point that "fried food is unhealthy".

 

Simply put, VF technology is like giving ingredients a "gentle dehydration SPA": the vacuum environment greatly reduces the oxygen content in the pot, inhibits oxidation reactions, and avoids discoloration, taste change and harmful substances of ingredients; low-temperature heating will not damage the heat-sensitive nutrients in ingredients, such as vitamin C, B vitamins, anthocyanins, etc.; after dehydration, high-speed centrifugal deoiling is used to shake off the excess oil on the surface of ingredients by the internal and external pressure difference, so that the oil content of the final product is controlled below 10%, which is much lower than the 40%-50% oil content of traditional fried food, truly realizing "crispy but not greasy, healthy and low-fat".

 

The advantages of this technology are fully reflected in various VF products—whether it is the crispy and sweet taste of VF French fries and VF potato cubes, the glutinous and sweet taste of VF taro cubes and VF taro sticks, or the natural sweetness of VF sweet potato cubes and VF sweet potato sticks, they are all inseparable from the ultimate retention of the original flavor of ingredients by VF technology, achieving "nothing is reduced except water; nothing is added except deliciousness".

The reason why VF technology has become popular quickly is that it perfectly balances "deliciousness" and "health", coupled with the flexibility to adapt to a variety of fruits and vegetables, making VF French fries, VF taro cubes and other products popular among the whole people. Specifically, VF technology has four core characteristics, each of which hits the consumer demand.

 

The low-temperature vacuum environment of VF technology can minimize the loss of nutrients in ingredients, and at the same time lock the color, aroma, taste and shape of the ingredients themselves. No flavors, pigments or preservatives are added, and the finished product tastes exactly like the original ingredients. Just like the VF French fries and VF potato cubes we often eat, they are made of fresh potatoes cut into pieces. After being processed by VF technology, they still retain the natural golden color and rich potato aroma of potatoes, without the burnt taste of traditional frying, and every bite is pure potato sweetness and aftertaste; VF taro cubes and VF taro sticks are made of glutinous Lipu taro. After processing, they lock the natural milk aroma and soft texture of taro, with a crispy outer layer and glutinous inner layer, sweet and not greasy, perfectly restoring the original flavor of taro; VF sweet potato cubes and VF sweet potato sticks concentrate the natural sweetness of sweet potatoes, retain the dietary fiber, vitamin A and antioxidants in sweet potatoes, and do not add extra sugar, but you can taste the natural sweetness of sweet potatoes, which becomes more fragrant as you chew. It is understood that VF technology can retain more than 90% of the nutrients in fruits and vegetables, making snacks a small carrier for nutritional supplements.

 

This is the core competitiveness of VF technology and the key difference from traditional frying. Traditional fried food absorbs a lot of oil due to high temperature and high pressure. Eating too much is not only greasy, but also brings calorie burden. However, the "low temperature + vacuum deoiling" of VF technology work together to make every VF product achieve the advantages of "low oil, low fat and low calorie". When eating VF French fries, your fingers will not be covered with grease, and the entrance is dry and crispy, without a heavy greasy feeling, satisfying cravings without guilt; VF taro sticks and VF sweet potato sticks are even lower in sugar, salt and fat, with an oil content much lower than traditional snacks. The calorie of 100 grams of VF sweet potato sticks is only half of that of traditional fried sweet potato sticks. They are rich in dietary fiber and have a strong sense of satiety, suitable for people who control calories, sugar and weight loss, and can also meet the health needs of the elderly and children, truly realizing "snack freedom".

 

In the dehydration process of VF technology, the water inside the ingredients will be sprayed out instantly, forming a loose and porous sponge-like structure. The taste brought by this structure is extremely crispy, melting in the mouth and breaking with a light bite, which is different from the dry and tasteless taste of ordinary dried food and the greasy taste of traditional fried food. For example, VF French fries are thicker and fuller than ordinary potato chips, with obvious airiness, crispy and not gritty, and more fragrant as you chew; VF taro cubes have a crispy outer layer and glutinous inner layer. With one bite, the glutinousness and crispness of taro are perfectly integrated, with rich taste layers; VF potato cubes and VF sweet potato cubes are small and exquisite, melting in the mouth, easy to carry. They are an excellent choice for office snacks, watching dramas or supplementing energy outdoors.

 

VF technology has extremely strong adaptability. Almost all fruits and vegetables can be turned into delicious crisps through this technology. Among them, the most popular is the "potato and taro family". From VF French fries and VF potato cubes, to VF taro cubes and VF taro sticks, and then to VF sweet potato cubes and VF sweet potato sticks, each product has its own characteristics, covering different consumer needs. VF French fries and VF potato cubes are classic models, serving as a healthy alternative to potato chips, and becoming the first choice for office and watching dramas; VF taro cubes and VF taro sticks focus on high-end and exquisite, which are a boon for taro puree lovers, and have become the favorite of delicate girls with their glutinous and sweet taste; VF sweet potato cubes and VF sweet potato sticks focus on natural health, rich in dietary fiber and various vitamins, suitable for the whole family to share, especially children and the elderly, which can not only satisfy cravings but also supplement nutrition. In addition, VF technology can also be applied to a variety of fruits and vegetables such as okra, shiitake mushrooms and carrots, further enriching the product matrix of healthy snacks.

 

With the deepening of the "Healthy China 2030" strategy and the continuous awakening of consumers' health awareness, the healthy snack market has ushered in explosive growth. As the core support of healthy snacks, VF technology is leading the development direction of the industry. Combined with the latest industry data and market trends, VF technology and related products will show four major trends in the future, with broad prospects.

 

In recent years, China's deep-processed fruit and vegetable crisp market has shown a steady growth trend. The market scale expanded from about 4.5 billion yuan to nearly 9 billion yuan between 2020 and 2025, with a compound annual growth rate of 14.8%. Among them, VF products occupy an important market share with their high cost performance and wide acceptance. Relevant data show that 70% of consumers will give priority to "health labels" when purchasing snacks. With their dual attributes of "health + deliciousness", VF French fries, VF taro cubes, VF sweet potato sticks and other products have become popular drainage products in online e-commerce, offline supermarkets and snack stores. It is expected that in the next five years, with the continuous advancement of consumption upgrading, the market scale of VF products will maintain an average annual growth rate of more than 12%, becoming the core growth pole of the healthy snack track.

 

Consumers are no longer satisfied with "being edible", but pursue "delicious, nutritious, safe and natural". "Clean Label" has become the mainstream trend of the snack industry—clean ingredient list, no excessive additives, and traceable raw materials. VF technology perfectly fits this trend. Through low-temperature vacuum processing, it can make delicious and healthy snacks without adding flavors, pigments or preservatives. Most VF products such as VF French fries, VF taro sticks and VF sweet potato sticks are made of single raw materials, cut into pieces and non-puffed, becoming representatives of high-end snacks. At the same time, consumers' requirements for raw material quality are also improving. VF products selected from high-quality potatoes, Lipu taro, fresh sweet potatoes and other raw materials are more favored by the market. Leading enterprises have successively guaranteed raw material quality and enhanced supply chain resilience through order agriculture and self-built bases.

 

The development of VF products is no longer limited to a single casual snack scene, but extends to segmented categories and diverse scenes, covering more consumer groups. In terms of categories, in addition to the classic VF French fries, VF potato cubes, VF taro cubes, VF taro sticks, VF sweet potato cubes and VF sweet potato sticks, enterprises are constantly innovating to launch mixed fruit and vegetable VF crisps, functional VF snacks (such as products added with prebiotics and collagen) to meet the needs of different groups; in terms of scenes, VF products are gradually covering multiple scenes such as meal replacement, children's snacks and fitness supplements—VF French fries can be used as a healthy meal replacement to replace part of refined staple food; VF sweet potato sticks and VF taro cubes have no additives and are rich in calcium and iron, suitable as children's snacks; low-fat and high-fiber VF products can be used as energy supplements for fitness people, achieving "full scene coverage and full crowd adaptation".

 

With the development of science and technology, VF technology is constantly iterating and upgrading, moving towards the direction of "lower oil, more nutritious, more efficient and greener". The new generation of VF equipment has higher deoiling rate and more accurate temperature control. The oil content of some VF products can be reduced to below 5%, and the nutrient retention rate can be increased to above 95%, further improving the health attributes of products; at the same time, the application of intelligent and automated production equipment makes the quality of VF products more stable, the production efficiency higher, and reduces the production cost of enterprises; in addition, the promotion of green and low-carbon production concepts makes VF technology reduce energy consumption and pollution in the production process, which is in line with the national "double carbon" strategy and promotes the sustainable development of the industry. At the same time, the export potential of VF products is gradually being released. With stable quality, they have been exported to more than 20 countries and regions such as Europe, America, Japan and South Korea, becoming an important carrier for Chinese healthy snacks to go to the world.

 

The emergence of VF technology is not only an innovation in food processing technology, but also a perfect landing of healthy eating concepts. With the power of technology, it turns ordinary potatoes, taro and sweet potatoes into crispy, delicious, nutritious and healthy products such as VF French fries, VF potato cubes, VF taro cubes, VF taro sticks, VF sweet potato cubes and VF sweet potato sticks, perfectly solving the consumer pain point of "wanting to eat but being afraid of gaining weight, wanting to satisfy cravings but being afraid of being unhealthy".

 

Today, when healthy consumption becomes the mainstream, VF technology has become the future trend of the snack industry with its core advantages of nutrient fresh-keeping, low oil and low fat, excellent taste and strong adaptability. In the future, with the continuous upgrading of technology and the continuous innovation of products, VF products will cover more segmented scenes and meet more consumer needs. We can also easily achieve the dual satisfaction of "snack freedom" and "health freedom" while enjoying the deliciousness of VF French fries, VF taro crisps and VF sweet potato sticks.