What Happened To Ballreich Potato Chips?

What Happened To Ballreich Potato Chips
Now, they are taking a leap to ensure these famous chips continue to be an area tradition. On Friday morning, Ballreich Bros. Inc. announced that it had been sold to Ballreich Snack Food Company, a newer investor group formed by northwest Ohio business professionals who want to keep the company thriving.

Did ballreich change their chips?

TIFFIN, OH — Ballreich’s Potato Chips, a local, family-owned company right here in Tiffin, has recently introduced a new flavor to its potato chip lineup. Ghost Pepper Jack chips are in store now, combining the spicy heat of ghost peppers with a great ‘Jack cheese’ flavor to go along with it.

Who owns ballreich potato chips?

In 2006, Carl’s grandson, Brian Reis, and his wife, Linda, took over as the sole owners of Ballreich’s. In the same year, Ballreich’s became to ‘Official Chip’ of the Toledo Mudhens. In 2007, the 4 th generation, great-granddaughter, Haley, joined the family business.

Where are ballreich potato chips made?

OSU Products are Now Available! Ballreich Snack Food Company is a locally owned company founded in 1920 in Tiffin, Ohio. We strive to make the highest quality potato chips and snacks as well as maintaining exemplary customer service.

Why did Jones Potato Chips change their recipe?

MANSFIELD – Jones Potato Chip company is changing the oil it uses to cook their traditional potato chips, following a U.S. Food and Drug Administration mandate. That means the wavy chips will no longer be produced, approximately by the end of the year, the company stated on its Facebook page Tuesday.

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Why are some potato chips brown?

You can say goodbye to the unpopular brown potato chip, thanks to a University of Guelph scientist who has found an enzyme that ensures potatoes stay golden when cooked. Food scientist Rickey Yada has discovered an enzyme in a particular potato variety that prevents chips made from cold-stored Ontario potatoes from browning.

Not very many people like brown chips because they don’t look as appetizing and they taste bitter,” said Yada, who worked with a team of researchers in Guelph’s departments of Food Science and Plant Agriculture. “We’ve basically found an enzyme that prevents the chemical reaction that leads to browning.” The cold temperatures needed for long-term storage of potatoes cause the starch in spuds to break down into smaller sugar molecules.

It’s the reaction between these sugars and the extreme heat of deep frying that causes browning. “The longer you refrigerate potatoes, the more starch converts to sugar to cause the browning,” Yada said. Yada has found an enzyme in a certain variety that allows the potato to be stored at colder temperatures without turning brown.

The enzyme he and his team discovered helps convert the broken-down sugars into other molecules, reducing the browning effect. Called pyruvate decarboxylase, the enzyme was found in a potato from North Dakota. Yada said introducing the gene for the enzyme into local potato varieties will enable producers to store them at a lower temperature, allowing for a year-round supply for chip production without the high percentage of browning.

This would be a big plus not only for the avid chip eater but also for the $26.8-million chip industry in Ontario. Currently, about 10 to 15 per cent of the potatoes stored for chip production turn brown, according to the Ontario Potato Board. “Since Ontario chip manufacturers suffer from having just a single harvest season, we can’t keep enough domestic supply and end up importing potatoes from other provinces and the United States,” said Yada.

  1. But if we are able to store potatoes at a lower temperature, then we can store them longer and replace the imported portion with a local supply.” He and a team of researchers are currently working towards introducing the gene for the enzyme into Ontario potato varieties.
  2. Story Source: Materials provided by University Of Guelph,
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University Of Guelph. “Preventing The Brown Potato Chip In The Bag.” ScienceDaily. ScienceDaily, 29 June 2007. University Of Guelph. (2007, June 29). Preventing The Brown Potato Chip In The Bag. ScienceDaily, Retrieved September 27, 2022 from www.sciencedaily.com/releases/2007/06/070627135817.htm University Of Guelph.

What happened to Shearer’s potato chips?

But multiple sources within the retail food industry have said Shearer’s-brand potato chips and other snack foods are no longer being produced, with the Shearer’s brand halted at the end of last year. The company, started in 1974 by Jack and Rosemary Shearer, continues to produce private label brands.

What does Marcelled mean in potato chips?

Online dictionaries define ‘marcell’ as a wavy hairstyle, popular in the 1920s. The people at Ballreich’s concur; the term is used as a reference to the wavy, zig-zag pattern of the chips. They were described as ‘marcelled’ when the company first opened its Tiffin, Ohio doors in the 1920s.

What potato chips are made in Cincinnati Ohio?

Husman’s Potato Chips & Snacks | Since 1919 – Utz Quality Foods.

Did Jones potato chips go out of business?

Jones’ Potato Chips Today We are excited about the future and will continue to serve all of our customers with outstanding, high-quality products.

How many potato chip companies are in Ohio?

What Happened To Ballreich Potato Chips Shearer’s is one of several potato chip manufacturers in Ohio (picture updated in 2020). Frito Lay. Ballreich’s. Mike-sell’s. Conn’s. Grippo’s. At least 10 potato-chip companies fry and kettle-cook their potato chips in the Ohio, giving the state the distinction of having the second-most chip makers in the country.

  1. The U.S. Department of Agriculture estimates there are only about 92 plants nationwide.
  2. Frito Lay has a network of 32, meaning Ohio is home to 15 percent of the potato-chip companies in the U.S.
  3. Neighboring Pennsylvania has the most, with 24 companies, according to that state’s agriculture department.
  4. People here are partial to their regional chips.
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Cleveland and Akron residents love their Shearer’s. The Toledo area has Ballreich’s. Central Ohio has Conn’s in Zanesville. North Central has Jones’ in Mansfield. Mike-sell’s is in Dayton. Grippo’s is a favorite in Cincinnati. Then there are Herr’s and Frito Lay, two companies based outside the state, but operating plants here.