Our Process

The Science of Slow. The Art of Nutrition.

We Cook at Lower Temperature. Why?

At Akunka, we don't just make snacks — we preserve the essence of plants. Our process begins with a simple yet powerful insight: heat destroys what nature builds.

High temperature produces acrylamide and AGEs : carcinogenic compounds in plants and meats.

Key Benefits:

  • Retains heat sensitive nutrients, colour and texture of the veggies
  • Reduces inflammation by cutting acrylamide & AGEs significantly
  • 50% reduction in oil absorption in Crisps vs deep frying
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Backed by Global Science

400g

WHO recommended daily fruits & vegetables

225g

What most people actually consume

150g

Daily gap we help bridge

The World Health Organization (WHO) recommends 400g/day of fruits & vegetables to prevent chronic diseases like diabetes, heart disease, and obesity. Yet, most people consume less than 250g/day. Akunka's process turns nutrient-dense vegetables into convenient munchies, making it easier to close this gap — especially for busy adults and picky eaters.

Our Production Process

We use innovative vacuum frying technology to retain the nutrients and flavor of our vegetables while keeping the calorie count low. It’s all about giving you a better snack.

  1. Source Fresh from Local: Supporting local farmers and reducing carbon footprint associated with long-distance transportation. Ensuring the freshest produce for higher nutritional value and better taste.
  2. Sort, Clean & Slice: Ensuring uniform size for consistent cooking and quality. Removing any impurities and ensuring food safety standards are met.
  3. Cold Blast: The rapid freezing process helps in preserving the natural flavors and nutrients of the vegetables. Effectively reduces the microbial load and enzyme activity, significantly extending the shelf life of vegetables without the need for chemical preservatives, maintaining texture and quality.
  4. Vacuum Cooking: Slow cooking at lower temperatures reduces the degradation of heat-sensitive nutrients, preserving vitamins and antioxidants. Vacuum cooking enhances the natural flavors of the vegetables without the need for artificial additives.
  5. Centrifugation: Efficiently reduces oil content, making the chips healthier with lower fat content. The technique helps in achieving a lighter texture and less greasy feel.
  6. Packaging with Nitrogen Flush: Extends shelf life by preventing oxidation and maintaining freshness. Nitrogen is a natural and safe way to preserve the chips without the need for chemical preservatives.

Overall, the production process is designed to:

  • Maintain Nutritional Integrity: The combined techniques ensure that the natural nutrients in the vegetables are retained as much as possible.
  • Enhance Shelf Life and Freshness: The steps taken ensure that the chips remain fresh and flavorful for a longer period.
  • Sustainability: Using rice bran oil, which is a by-product of rice milling, contributes to the sustainable use of resources.