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Potatoworld Magazine
From now on, the potato is also entering the world of frozen pizza, cheese croquettes and cordon bleus. Indeed, Aviko Rixona – producer of dried potato flakes and dried potato granules – has succeeded in turning fresh potatoes into a vegetable version of cheese. With the launch of Potato Cheezz, the company is responding to the growing demand for plant-based food.
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Farm Frites Poland Dwa’s 30th anniversary conference reflects on past, present and future
Farm Frites Poland Dwa celebrated its 30th anniversary by organizing a conference called “1993-2023-2053. Past-Present-Future of agriculture in Poland” at the end of June. Representatives of the local government, universities, suppliers, clients, and other stakeholders who have been accompanying the company in its development for three decades gathered for this special occasion.
European campaign promoting fresh potatoes prolonged
Promotional bodies Bord Bia, Europatat and VLAM recently announced that their campaign “Potatoes, prepare to be surprised – Europe’s favourite since 1536”, will continue for three more years. The aim of the programme’s activities is to encourage the consumption of fresh potatoes among millennials in Ireland, France and Belgium.
American study shows that diners will pay more for meals that include potatoes
A recent study of 1,500 consumers who eat out at restaurants identified habits and opinions of restaurant patrons related to potatoes. The study uncovered potato dishes consumers love to order when eating out, potato dishes they choose to swap in place of other options presented to them, and their overall expectations regarding potatoes at restaurants.
Unlocking food from the potato tuber: the need to heat
Unlike some other vegetables like tomato, onion, carrot and cabbage that can be eaten raw but often are also prepared in the kitchen, potato always needs to be heated.
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