February marked the bicentennail birth of Charles Darwin, who said, ‘There is grandeur in this view of life… from so simple a beginning, endless forms most beautiful and most wonderful have been and are being, evolved’. This rings true with the evolution of the potato, which has, over centuries, evolved from a humble food staple into an essential culinary ingredient in today’s foodservice industry and on the family kitchen table. Evie Serventi reports.

New and improved potato varieties and flexible, adaptable equipment are helping producers create innovative products. And the global population, with its health-crazed attitude has firmly wiped phrases like ‘couch potato’ from dialogues and likewise, producers are continually introducing low-fat, low-carb, convenient potato products.

Take General Mills, who has introduced ‘pouch potatoes’ under its Betty Crocker brand. Available in three flavours, each serving contains 80 calories, 1.5 grams of fat or less and just three grams of fiber. They suit the health conscious and time constrained consumer.

And skin is ‘in’ according to major players like McCain, Cavendish Farms and Lamb Weston who have recently launched skin-on products.

Dutch-based potato specialist Aviko invests heavily in product innovation and supplies skin-on wedges to restaurants and caterers.

Heinz has expanded its Aunt Bessie’s range with the launch of Rustic Chips and Roast Mix.
The Rustic range follow-suit for ‘skin-on’ products permeating the market and the Roast Mix includes carrots, parsnips and red onion.

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