Independent research conducted by the Chambre d’Agriculture du Nord–Pas-de-Calais and sponsored by Restrain has revealed that the company’s proprietary sprouting inhibitor, InhibitR™, achieves equivalent fry color performance compared to conventional Dimethyl Naphthalene (DMN) treatment. This marks a significant step towards validating new-generation sprout control technologies in ensuring consistency in processed potato products.
The study focused on evaluating two prominent potato varieties used extensively in industrial processing: Fontane and Markies. Across four commercial warehouses in Northern France, half received DMN treatment, while the remaining facilities employed InhibitR™. Throughout the 2023–2024 and 2024–2025 storage periods, fry color evaluations took place thrice per season—February, April, and May—utilizing the standardized USDA Fry Colour Chart ranging from 000 to 4. Each time, samples consisted of twenty fries baked at 180°C for exactly three minutes in sunflower oil.
Findings demonstrated that neither method exhibited statistically significant variation in fry color, regardless of slight fluctuations in sugar content observed mid-season. Both technologies maintained stable fry color readings averaging between 2.1 and 2.2 on the USDA chart, aligning perfectly with industry standards.
Restrain’s commitment to transparency and rigorous validation is highlighted by the involvement of a reputable third party, adding credibility to their claims regarding InhibitR™. Building upon this initial success, the company plans to extend its monitoring network to cover 20 additional locations across Europe, ensuring broader applicability of their conclusions.
The confirmation of InhibitR™’s efficacy offers reassurance to processors concerned about adopting newer sprout inhibition methods. With ongoing advances in sustainability and regulatory compliance, reliable third-party studies like this underscore the viability of innovative technologies in meeting stringent quality requirements.
