A food scientist has revealed what he believes is the secret recipe behind Birds Eye potato waffles, their signature shape.
Speaking on Channel 5’s The 1980s Supermarket – where the first of three episodes airs tonight at 9pm – Dr. Christopher Clarke with making the nostalgic lunchbox treats from scratch.
However, he noted that when he simply tries to fry some old-fashioned mash in a mold, he simply ends up with a “waffy mess.”
The program said that while food manufacturers are tight-lipped about their trade secrets, the key secret likely involves mixing in a special chemical known to give plants their shape.
“This is hydroxypropyl methylcellulose,” Dr. explained. Clarke exclaims, ‘and it’s a stabilizer. It’s a kind of gummy, gelatinous substance.
A food scientist has revealed what he believes is the secret recipe behind Birds Eye potato waffles, their signature shape
‘This stuff helps give plants their structure. And when it is mixed with our puree, it should ensure that it retains its shape when it is formed.”
In his experiment, the nutritionist mixed some puree with the jelly-like liquid and added a dash of vegetable oil before putting everything into a waffle shape.
“This stuff works great with partial cooking,” he added, showing that pre-cooking the waffles activates the cellulose stabilizer, which then strengthens and shapes the waffle before freezing.
The result is a non-sticky, non-crumbly success. According to the Birds Eye website, potato waffles use an ingredient called “Stabilizer (E464)#,” which they say “derived from 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 says.
According to Open Food FactsE464 is a type of hydroxypropyl methylcellulose that is also commonly used to help stabilize the structure of gluten-free alternatives.
Andy Houghton – former senior manager of Iceland and Bejams – said demand for potato waffles, which first hit the market in 1981, was “huge” in the 1980s.
“Sales were crazy,” he added. “If you ran out of potato waffles, you’d be having a bad day.”
Speaking on Channel 5’s The 1980s Supermarket – which airs tomorrow at 9pm – Dr. Christopher Clarke creating the nostalgic lunchbox treats for himself
However, he noted that when he simply tries to fry an old-fashioned mash in a mold, he simply ends up with a “waffy mess.”
The Channel 5 program also took a nostalgic look back at much-loved lunch dishes from the 1980s, including Club Bars, Billy Sausage and Quiche Lorraine. Pictured: TV chef Rustie Lee makes a classic ’80s pineapple upside-down cake
Rustie pictured with her version of Quiche Lorraine, another 80s classic. The program looked back on 80s retro food
The Channel 5 program also took a nostalgic look back at much-loved lunch dishes from the 1980s, including Club Bars, Billy Sausage and Quiche Lorraine.
“Before the 80s, convenience food was really seen as a kind of luxury,” retail journalist Claire Bailey explains in the show.
“Things like the Vesta Ready Meals, McCain oven fries, Chicken Kyivs, there were things that only people with maybe a double income in the family could afford.
‘In the 1980s, convenience food became much more affordable. Production processes had become much more efficient.
‘There were fewer unions in the labor markets and we imported from abroad.
‘And these factors drove down costs.’