Potato News from Europe

Swiss food processing equipment company ZEEN Tech won the Gold Award and Equipment and Technologies Award at SIAL Innovation 2026 in Paris for its Fried in Water technology, designed as an alternative to oil frying with potential use in potato chips.

INTERPOM 2026 will bring 332 exhibitors from 15 countries to Kortrijk, Belgium, from November 29 to December 1, focusing on potato industry resilience, market challenges, innovation, water management and the future of potato processing.

McCain has put plans for a French fry factory in Mehrum, Germany, on hold, citing rising project costs, overcapacity in processed potato products and weaker demand in key European markets.

Flo-Mech is now offering its new Flo-Flavour On-Demand Slurry System for snack and coated product lines. The system features gravimetric dosing, continuous mixing and automated powder and liquid integration. Now available for on-site customer trials.

Royal HZPC Group researches the nutrient needs of potato varieties to develop tailored fertilization recommendations. This aims to improve yield and quality while reducing fertilizer use and environmental impact through data-driven insights.

Urschel will showcase its new Little Gem Aspire Dicer and precision cutting equipment at CIBUS TEC 2026 in Parma, Italy, October 27–30, featuring live demonstrations and solutions for efficient food processing.

Tong Engineering has invested in 6kW tube laser technology to enhance manufacturing precision and efficiency, improve assembly accuracy and strengthen its commitment to quality and engineering excellence.

Brits waste 156 meals yearly as AEG research reveals confusion over food dates, reheating and storage. Experts share tips to reduce waste and keep food fresh. Potatoes rank 3rd on the list of most thrown out foods.

Peru’s CIP has deposited another 1,027 seed accessions at Norway’s Svalbard Global Seed Vault, backing up 91% of its collection. Witnessed by Peru’s Ambassador, the deposit safeguards crop diversity and future food security.

Germany potato production is forecast to fall to 10.4 million tonnes in 2026, nearly 25 percent below the 2025 record. Heavy rainfall, summer heat, drought and reduced acreage have cut yields, but significant shortages are not expected nationwide.

Belgian potato exporters are targeting UK demand for premium convenience foods. Innovative frozen, fresh-processed and airfryer-friendly products, alongside private-label expertise, are creating growth opportunities as domestic supply falls short.

Shandong Sensitar showcased its automated potato processing solutions at AGROPRODMASH 2026 in Russia, featuring french fries, potato chips and potato flakes production lines. The company engaged Russian manufacturers to explore future partnerships.

Sormac has appointed Tys van Elk as its new Managing Director, effective December 31, 2026, succeeding Bert Haffmans after more than 23 years of leadership. Haffmans will remain involved as an advisor and shareholder.

Haith will conclude its 2026 exhibition calendar at INTERPOM in Belgium, November 29–December 1. The company will highlight its partnership with GRIMME, integrated potato handling solutions, and potential innovations planned for launch in early 2027.

Europatat Congress 2027 will take place in Lisbon, Portugal, from 2–4 June, celebrating Europatat’s 75th anniversary. Co-organised with Porbatata, the event will feature a conference, gala dinner, technical visits and sponsorship opportunities.

Europatat welcomes GPK Agrohellas as its first-ever member from Greece. Specialising in certified seed potatoes since 1999, the company supplies Greek growers with varieties for table potatoes, fries and crisps.

Backbone and Polysense partner to connect real-time production data with AI-driven quality management, helping food manufacturers improve safety, reduce waste, increase yields, and make faster, data-driven decisions.

Royal HZPC Group has patented a potato innovation with increased levels of natural antioxidants, particularly kaempferol, while retaining traditional flesh colour. The development could benefit both fresh and processed potato markets.