Noticias sobre las Papas Fritas y Especialidades de Papa

Aviko has installed a fully electric e-boiler at its Lomm factory in the Netherlands. Powered by renewable electricity, it will replace part of the site's natural gas-based steam generation and cut CO₂ emissions by at least 4,800 tonnes a year.

Ukraine has begun building its largest potato processing plant in Cherkasy. The first phase, due by late 2026 or early 2027, will produce 25,000 tonnes of potato flour annually, replacing imports, with future expansion into French fries and exports.

With 100 days to go until the 13th World Potato Congress in Kenya, organizers announced new speakers, reopened late poster abstract submissions, and highlighted key program updates, field demonstrations, partnerships, and networking opportunities.

APEDA facilitated Uttarakhand's first frozen French fries export, shipping a 24-tonne consignment from Kashipur to Iraq. The milestone expands value-added potato exports and supports better market access, logistics, and future export growth in India.

Lamb Weston will showcase Snap Fries, Frenzy Fries and Original Mash Cup at WOFEX 2026 in Manila, highlighting potato innovations designed to help airlines and foodservice operators improve efficiency, flexibility and menu differentiation.

A taste test of six frozen sweet potato fry brands ranked Alexia as the best overall for flavor and texture, Ore-Ida as the crispiest, and Sprouts as the top honorable mention, highlighting top picks for burgers, sandwiches, and more.

Aviko's 2026 Annual Growers' Meeting reviewed the 2025 harvest, announced pool prices, and discussed market developments ahead of the 2026 crop. The meeting also highlighted collaboration across the potato value chain.

La demanda mundial de papas fritas congeladas crece de forma sostenida en 2026, impulsada por la expansión de las cadenas de comida rápida, las ventas minoristas de alimentos congelados y las tendencias de conveniencia. El aumento del consumo sostiene la demanda de papa para procesamiento, pese a la volatilidad de la oferta, los mayores costos y los riesgos climáticos.

McCain Foods celebrated 18 Manufacturing Academy graduates in Scarborough. Since launching in 2022, the programme has enrolled 118 employees, supporting NVQ training, career progression and skills development across its four United Kingdom.

Global potato processing is shifting toward efficiency as Asia expands capacity while Europe invests in automation and energy-saving technologies. Heat and drought are increasing crop variability, influencing starch markets and supply strategies.

Strong Roots has appointed Emma Curtis as Managing Director, succeeding Charlotte Turton. A long-standing member of the company, Curtis will lead the Irish frozen food brand as it enters its second decade of growth.

Jesse & Ben’s raised USD 10 million in Series A funding led by Greycroft to expand retail distribution, strengthen its supply chain, and grow its team. The seed-oil-free French fry brand will also launch new sweet potato and crinkle-cut varieties.

McCain Foods has on boarded 69% of its potato acreage to its regenerative agriculture framework. Through grower partnerships, COVALO, Routes to Regen and OP2B, the company aims to transition 100% of its potato acreage to regenerative farming by 2030.

Potato breeders in Kenya are developing new varieties that combine disease resistance with the frying qualities needed for French fries. The work aims to improve yields, strengthen the potato value chain and deliver better fries for consumers daily.

J.R. Simplot has expanded its Beef Tallow Fries & Formed range with new Beef Tallow Tater Gems. Par-fried in real beef tallow, the foodservice-exclusive product delivers rich flavor, deeper umami, and flexible preparation by baking or frying.

FrietHoes is scaling up with a new fries factory in Nieuw-Vennep, expanding capacity and reach across home and international markets. With rising demand for real potato taste, the brand is set to become the new quality benchmark in fries.

Agristo has extended construction of its frozen potato processing plant in Grand Forks by one year, with production now scheduled for fall 2029. Construction and hiring continue as the facility prepares to process 275,000 tons of potatoes annually.

Branston has appointed Tom Seagrief as General Manager, expanding his remit to prepared retail, B2B peeling and mash operations. The move supports growth plans and follows the successful launch of the company's mash facility in 2024.