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Australian researchers have developed a technique to analyze potato chips’ physical characteristics from simulated first bite to swallow, which they say could be used to help formulate a tastier low-fat snack.

Using the process of Pulse Electric Field (PEF) technology, the E-FLO™ Electroporation processing system by Heat and Control makes it possible for chips manufacturers to produce healthier and crunchier potato chips.

Administrators of the New South Wales potato chip business Potato Magic Australia recommend winding the company up and placing it into liquidation.