Processing, fries, chips, Promotion/Marketing, Retail

US fries are a go-to for innovation

The United States Potato Board (USPB) works with editors on an ongoing basis to secure potato-related placements to produce excitement for potatoes at foodservice. These foodservice facing communications range from photos, to recipes and interviews in key industry publications. The most recent insertion was in Flavor & the Menu’s September/October issue. This is one of the first times a US foodservice publication has run a feature on how fries are served in Asian countries including South Korea, the Philippines, Indonesia and China. Flavor & The Menu reaches 25,000 foodservice chefs and operators nationwide, with its circulation skewing to fast casual and casual restaurant chains. In the article, titled, “Fries that Surprise,” USPB’s Global Foodservice Marketing Manager, Susan Weller, describes fun, new global flavor applications for fries under “How Asia Does Fries.” The article concluded these novel applications make fries a go-to for innovation. For more information, visit the USPB Nutrition Programs web pages.

Editor & Publisher: Lukie Pieterse


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