Although manufacturers claim that the nitrogen in the packages helps preserve the fries, there are those who claim that the reasons given do not make sense and that it is all just a marketing trick.
Opening a bag of chips and seeing that it is full of air is a familiar and often frustrating experience, leaving the consumer feeling cheated.
Although manufacturers claim that this packaging is essential for preserve quality of the product, is that really true?
In some cases, manufacturers are accused of ““, a term used to designate unused space inside a product’s packaging — a practice that has become a controversial topic among consumer advocacy groups.
According to top reviews, some brands use this extra space to subtly deceive customersmaking them think they are buying more product than they really are.
However, according to the manufacturers, the extra air acts as a cushionprotecting the fries from breaking and crumbling during transport.
This is particularly important during air transport or at high altitude, where atmospheric pressure fluctuates, explains .
The air inside the packages is also not the same as the air we breathe. The bags are full of nitrogena non-reactive, odorless gas that prevents French fries from spoiling quickly.
Unlike oxygen, nitrogen inhibits the oxidation of oils and starches, ensuring potatoes stay crispy and fresh for longer – a claim validated by scientific studies.
However, not everyone is convinced that the abundance of nitrogen in potato chip bags is solely for conservation.
The artist and food photographer Henry Hargreaves conducted an experiment to test these claims and found that potato chip bags with more air they were the ones who broke the most.
Surprisingly, vacuum sealing – removing air entirely – has proven to be more effective at preventing damage during transport. Hargreaves shared his findings with “I assumed that air would stop them from breaking, but the opposite happened”.
In addition to concerns about quality, the practice raises environmental issues. Hargreaves highlighted the carbon glued associated with very large packaging, as about 86 out of every 100 trucks carrying products like Doritos could be taken off the road if manufacturers optimized their packaging.
Despite these arguments, snack producers appear hesitant to adopt alternative packaging strategies.
Critics suggest that excess air may have less to do with preserving the fries and more to do with maintaining their consistency. illusion of a greater product – the aforementioned “slack-filling” technique.
While nitrogen-filled packaging serves some practical purposes, Hargreaves’ findings and environmental concerns suggest that it may be time for the snack food industry to rethink its packaging policies for the snacks they sell.
