No-nonsense, no-frills potato news stories from around the world
What’s a kettle-cooked chip? Merriam-Webster defines it as “a type of potato chip made so as to be thicker and crunchier than the typical potato chip,” writes Melis Amber in this article published by the Daily Meal. There’s really no nutritional difference between the two, and the base ingredients are pretty much the same. Amber has compiled the ultimate guide to kettle chip brands produced and marketed in the U.S.
In restaurants, at home and in the food industry, frying is one of the most common methods of food preparation. It is a technique used all over the world. But because of the risks of a high-fat diet, modern day consumers are increasingly looking for more nutritious and safer food alternatives. Air fryer technology has appeared on the market in recent times.
The Little Potato Company today unveiled a new brand look and feel, reflecting its commitment to providing busy families with quick and easy meal solutions. The new visual identity features new family-friendly packaging with updated product names, brand characters, a refreshed website and social channels. “We refreshed the brand with a new brand promise, to bring little moments of happiness to busy families,” said Angela Santiago, CEO and co-founder of The Little Potato Company.
Farmers are warning the food shortage crisis will get worse later in the year, due to the prolonged dry spell and a shrinkage of irrigated crop production, as Philip Case reports for Farmers Weekly. A combination of a lack of rainfall over the past eight months, rising input and energy costs and stagnant supermarket prices is forcing growers to cut back on crop production.
The National Potato Council (NPC) today announced the release of “Measuring the Economic Significance of the U.S. Potato Industry,” a comprehensive analysis on the domestic economic impact of potatoes. According to the report, the U.S. potato sector is a driving force of America’s economic prosperity, with an estimated contribution of $100.9 billion in 2021, generating an estimated 714,000 domestic jobs and providing wages of $34.1 billion annually to those employed along its supply chain.
A new EU-funded project, WASTELESS, aims to develop tools and recommendations for measuring, monitoring and ultimately reducing food loss and food waste by at least 20% annually. The multidisciplinary consortium comprises 16 beneficiaries, 12 affiliated entities and 1 associated partner each from 14 countries. Europatat is proud to be part of this new project, the industry body says in a recent news post.
The AAFC Harrington Research Farm in Harrington produces thousands of pounds of surplus crops each year – including potatoes – all for the sake of ensuring the continued sustainability of Canada’s agriculture industry. In 2022, more than 7,000 pounds of potatoes made their way from AAFC Harrington Research Farm fields to local food banks across Prince Edward Island.
Ongoing field trials in southern Sweden presented an opportunity for researchers at the Swedish University of Agricultural Sciences to let a group of consumers see one of those crops for themselves. The trials were of a late-blight-resistant transgenic potato developed from the King Edward variety. Following a field visit, there was a positive change in risk perceptions and attitudes.
As new data shows that heart disease affects younger adults (35-64) more frequently, Side Delights suggests heart-healthy eating changes that can reduce the conditions that put them at risk. “Potatoes are high in potassium, soluble fiber, magnesium, niacin, vitamin C, and vitamin B6, all of which are important for heart health,” noted Kathleen Triou, president and CEO of Fresh Solutions Network.
Swedish design studio Tomorrow Machine has collaborated with juice company Eckes Granini to develop a bio-based bottle called GoneShells, which is made from potato and can be eaten, home-composted or dissolved under water when finished with. GoneShells was inspired by the way a fruit is protected by its peel. Once finished with, the bottle can be wound down in the same way thanks to its spiral-like structure. Then, it can be eaten, home composted or dissolved in a kitchen sink.
Potato retail sales increased in dollar sales by 17.2% but decreased in volume sales by -1.3% from October – December 2022 compared to the same timeframe a year ago. Despite a slight decrease in volume sales, volume sales remain above pre-pandemic levels, according to a report by Potatoes USA. All categories of potatoes increased in dollar sales, with the most significant occurring for frozen potatoes by 33.1%, followed by fresh potato sales at 20% and instant potatoes at 14.5%.
It’s the New Year, which means many of us are trying to eat better, save money and find more time in our day. Cara Harbstreet, registered dietitian and intuitive eating expert, recommends a kitchen hero that’s a solution for it all: the potato… “Potatoes are America’s favorite vegetable, but they’re more than just delicious,” said Harbstreet. “They’re an affordable, nutritional powerhouse with a long shelf life and faster cook times than you think!”
The hearty and reliable potato has been an inexpensive and beloved side dish for hundreds of years. Through the centuries, the potato has been transformed into many forms, like fries, chips, tots and mashes. And although many preparations of the spud include excess fat and sodium, the potato on its own is a nutritious and versatile vegetable, reports Natalie Rizzo for Today.com.
Potatoes have received a key health boost on the back of a major research project recently completed by staff at the Pennington Biomedical Research Centre in the United States. The study confirms that the potato is a healthy vegetable, filled with nutrients and packed with health benefits. Wilson’s Country managing director Lewis Cunningham believes the Pennington study ‘re-writes the rule book’ in terms of potatoes’ perception as part of a healthy diet.
There’s no more denying it: plant-based foods are booming, and consumers are increasingly gravitating towards food that does not contain animal products, says Aviko Rixona on its website. Aware of this development, Aviko Rixona was eager to explore the potential of extracting even more added value from potatoes. The company is now the first in the market to launch Potato Cheezz: cheese made from potatoes.
The Princesa Amandine potato has been awarded the ‘Flavor of the Year’ for the second year in a row – a distinction given by consumers in blind testing carried out by independent sensory laboratories. “Obtaining the Flavor of the Year award for the second consecutive year is a confirmation that our Princesa Amandine potato’s fine, rich, and creamy flavor have won over Spanish consumers,” said Jean Michel Beranger, Managing Director of the Princesa Amandine Iberian Association.
In 2020, HZPC Americas launched the multi-year project ‘Potato Glory’ together with the University of Massachusetts Dining Program (UMass) for the purpose of conducting research and to provide students and employees with information on potatoes. This kills two birds with one stone: UMass learns more about potatoes, and HZPC gains more insight into opinions and behaviour in relation to potato consumption.
Veg of Lund, parent company of Sweden’s DUG that is the maker of DUG potato milk, announced last week that the European Patent Office notified its intent to approve the company’s vegan potato emulsion patent. Veg of Lund’s says its comprehensive patent portfolio creates the conditions for the company to develop more product categories within new plant-based foods, such as ice cream and cream products as well as alternatives to red and white meat.
A recent study of 1,500 patrons (consumers who eat out at restaurants) identified habits and opinions of restaurant patrons related to potatoes. An astounding 53% of consumers surveyed said they are willing to pay an average of $5.20 more for a main dish with potatoes than without them, regardless of the format. Over half of the patrons surveyed (60%) expect to see potatoes on menus, second only to beef.
The Simple Root has announced the launch of a range of “naturally creamy” plant-based cheese alternatives for the UK market, made from potatoes and root vegetables, as Grace Duncan reports for The Grocer. The brand said it had created a new technique for its manufacture, which made the cheese alternatives less oily than many other vegan cheeses in the market.
Today Lamb Weston / Meijer released its Sustainability Report 2021-2022. The company says it made good progress on the three key challenges through which it believes it can make the greatest contribution, as it strives to achieve its sustainability agenda and create positive impact from potato to plate.
An Australia-wide shortage has led some cafés and restaurants to temporarily substitute frozen potato chips [fries] with sweet potato, or take it off the menu altogether, while one major supermarket has introduced limits on the number of bags customers can buy, as Amy Hall reports for SBS News.
The top product quality challenge facing fresh-cut potato processors is enzymatic browning and a common browning preventative – sulfites – can trigger an allergic reaction in some people. Using sulfites can also trigger FDA-mandated labeling. Now there’s a sulfite-free fix by Syracuse based Hennessy Food.
You’re familiar with whey, pea, and soy, but potato protein? It might not be just a fad, writes Julia Savacool in a news story published by Yahoo!life. According to Savacool, a new study in Medicine & Science in Sports & Exercise finds that consuming protein extracted from potatoes has the same benefits for helping your body rebound after a workout as consuming milk protein.
Avebe showcased a clean label, plant-based alternative to Parmesan cheese based on potato ingredients at the Food ingredients Europe (FiE) trade show in Paris, France in December 2022. The Dutch starch manufacturer continues to focus its expertise on the burgeoning dairy-alternative cheese market with this latest innovation.
Dear folks. I want to wish each and all of our readers a very happy 2023! Potato News Today registered a little over 12,000 visitors each month during the past year, and we surely appreciate all of you from well over 140 countries for stopping in and spending some of your time here with us – thank you so much… We will continue reporting important potato news stories as best we can in 2023, and we hope you will visit us whenever you can! With kindest wishes, Lukie. www.potatonewstoday.com
Let’s start the new year off talking about one of the sometimes-unsung superstars of the produce department: ‘the potato’, writes Brian Dey in this news story published by The Packer. Potatoes are a nutritional powerhouse, not to mention super tasty when prepared a multitude of ways. They’re great as a main course, side dish or snack. Brian Dey suggests three short tips on how retailers can maximize their potato sales and profits.
What does a perfect snack do? It crunches! The “crunch” factor was on top as an important component of the perfect snack in the latest Frito-Lay U.S. Trend Index. The index polled consumers on their snacking preferences and found that more than 70 percent of snackers would reach for a food with a crunch when considering their perfect snack. The Snack Index found other important snack factors included sweet (66%), salty (61%) and filling (53%).
How do you get a country to change its national diet? That’s what China has been trying by introducing potato as a staple as part of an effort to improve food security. In this episode of The Conversation Weekly, the presenters of the podcast talk to three experts about why countries need to shift what their citizens eat, and what the optimum diet for our planet might be. A prime example is China, where the government introduced a policy to promote the potato as the country’s fourth staple alongside rice, wheat and maize.
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