Because industrial French fry production demands a rare combination of traits high dry matter, low reducing sugars, specific gravity above 1.080, an elongated shape, and resistance to defects. Only a handful of varieties (Russet Burbank, Innovator, Clearwater) meet these strict thresholds consistently across large acreage. Many varieties fail due to storage instability, high sugar accumulation, inconsistent fry color or poor texture after freezing.

Reducing sugars like glucose and fructose trigger the Maillard reaction during frying, darkening the fry color and increasing acrylamide formation. Even a 0.1% rise in sugar can increase acrylamide by 30–40%. This affects international trade because regions like the EU enforce strict limits (<500 µg/kg), meaning potatoes with high sugars are automatically rejected for export.

Yes. PEF cuts energy use in drying and reduces oil absorption by up to 30%. Solar-assisted frying offsets thermal energy demand, reducing emissions by 8–12%. Converting peels into bioethanol creates a circular system that can replace ~10% of onsite fuel needs. Together, these innovations can lower a plant’s carbon footprint by nearly 25%.