Wednesday, 25 May 2016

Europatat’s Main Theme for 2016: “Adapting Business to Change and Uncertainty”

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Global Cold Chain Expo: 25,000 Square Feet for Products, Services and Technologies

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Exclusive Interview: Potato Europe 2016 - The Goal Is to Maintain Stable Consumption

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Ammeraal Beltech Acquires Australian Partener Rydell

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FDA modernizes Nutrition Facts label for packaged foods

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Tong Engineering Introduces New Cleaner Loader Crop Transfer Machine

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Kiremko Builds a New French Fries Line in Belgium

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Key Technology Introduces New Iso-Flo Vibratory Conveyors with Monobeam Construction

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Aviko Introduces a Guide for Gluten-free Catering

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Americans Were Asked which Lay's Flavors Stay and which Go

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TOMRA Sorting Food: steam peeling can reduce the waste within the potato industry

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Australian Company Makes Potatoes Melt When Exposed to High Temperatures

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Heat and Control Releases Unitized Vacuum Fryer

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Researchers Develop Nutrient-rich Purple Potato

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Search Begins for Scottish Strategic Potato Farm

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£150K potato storage fellowship cultivates cutting edge research

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Company launches new formulation of biofungicide

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Welsh potato growers get latest know-how on Potato Day

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New research by Mintel has revealed that almost 100 per cent of British people eat potatoes with more than one in four scoffing spuds more often now than ever.

Despite falling out of favour, potato sales have grown 27 per cent since 2004 and were valued at £1.7 billion in 2009.

Furthermore sales are set to increase by six per cent within the next five years to a volume of 2.3 million tonnes at a cost of £2 billion.

Ben Perkins, senior food and drink analyst at Mintel said: "Flying in the face of low-carb diet trends of the past, our research finds that potatoes are a staple food eaten by almost all the population, and sales are rising. Recent economic conditions have provided an ideal opportunity for the industry to tap into trends such as nostalgia and indulgence. Indeed, as the recession has progressed, British consumers have been turning to classic comfort foods, many of which use potatoes as a key ingredient, such as Fish and Chips, Bangers and Mash and Shepherd's Pie."

Only 9 per cent of Brits confessed to cutting back on their spud intake with 6 per cent believing them to be fattening.

Two-thirds of potato purchases were fresh, with 20 per cent opting for frozen chips and just 2 per cent for chilled.

Decline was only reported in the purchase of canned (25 per cent) and dehydrated (21 per cent) potatoes.

Perkins added: "Engaging consumers with all types of potatoes in different parts of their diet will be key to encouraging future growth. As the economy recovers, consumers will trade back up to premium products, creating opportunities for organic products and premium named varieties. Convenience and health will continue to be the driving forces behind the market, with future new product development likely to feature functional benefits as potatoes revive their healthy image."

 

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Latest Events

Jun 1st 2016 - Jun 2nd 2016
Europatat Congress 2016
Sep 14th 2016 - Sep 15th 2016
Potato Europe 2016
Sep 14th 2016 - Sep 15th 2016
Potato Europe 2016

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