A food scientist has revealed what he believes is the secret recipe behind the signature shape of Birds Eye potato waffles.
Speaking on Channel 5’s The 1980s Supermarket, which airs the first of three episodes tonight at 9pm, Dr Christopher Clarke experimented with making these nostalgic lunchbox treats himself.
However, he noted that when you just try to fry up a good old-fashioned mash in a pan, you just end up with a “waffle mess.”
The program said that while “although food manufacturers are very quiet about their trade secrets,” the key secret is likely to be mixing a special chemical, known to shape plants.
“This is hydroxypropylmethylcellulose,” Dr. Clarke explained, “and it’s a stabilizer.” It is a kind of rubbery gelatinous substance.
A food scientist has revealed what he believes is the secret recipe behind the signature shape of Birds Eye potato waffles.
‘This is what helps give structure to plants. And when mixed with our mash, it should help it hold its shape when molded.
In his experiment, the food expert mixed some puree with the gelatinous liquid and added a splash of vegetable oil before putting everything in a waffle mold.
“This works wonderfully with partial cooking,” he added, revealing that cooking the waffles in advance activates the cellulose stabilizer, which then strengthens and shapes the waffle before freezing.
The result is a success that doesn’t stick or fall apart. According to the Birds Eye website, potato waffles use an ingredient called ‘Stabilizer (E464)#’, which they say is ‘derived from a natural plant material.
“We use it to control the level of fat absorbed by the waffles and to maintain their shape and texture,” the description adds.
According Open food dataE464 is a type of hydroxypropylmethylcellulose that is also often used to help stabilize the structure of gluten-free alternatives.
Andy Houghton, former managing director of Iceland and Bejams, said demand for potato waffles, which were first launched in 1981, was “huge” in the 1980s.
“Sales were crazy,” he added. “If you ran out of potato waffles, you were going to have a bad day.”
Speaking on Channel 5’s The 1980s Supermarket, which airs tomorrow at 9pm, Dr Christopher Clarke experimented with making these nostalgic lunchboxes himself.
However, he noted that when you just try to fry up a good old-fashioned mash in a pan, you just end up with a “waffle mess.”
The Channel 5 show also took a nostalgic look at beloved 1980s lunch staples including Club Bars, Billy Sausage and Quiche Lorraine. Pictured: TV chef Rustie Lee makes a classic ’80s pineapple upside-down cake
Rustie pictured with his version of Quiche Lorraine, another ’80s staple. The show looked back at retro ’80s food
The Channel 5 show also took a nostalgic look at beloved 1980s lunch staples including Club Bars, Billy Sausage and Quiche Lorraine.
“Before the ’80s, convenience food was considered a luxury,” retail journalist Claire Bailey explained on the show.
‘Things like Vesta Ready Meals, McCain crisps, Chicken Kyivs, there were things that only people with twice the income in the family could afford.
‘In the 80s, ready-made food was becoming much more affordable. Manufacturing processes had become much more efficient.
‘In the labor markets there was less unionization and we were importing from abroad.
“And these factors drove costs down.”