1/22/2009
1/22/2009
1/22/2009
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ALAP<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
ALAP<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Topics included in presentation<br />
Potato is a versatile<br />
raw material for<br />
processing<br />
Introduction of major<br />
global players<br />
Key trends affecting<br />
potato products<br />
Market developments<br />
Conclusions<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Potato is a versatile raw material<br />
French Fries<br />
Dehydrated Potato<br />
Potato Chips<br />
Potato Starch<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Potato is a versatile raw material<br />
Potatoes Processed<br />
French Fries<br />
Dehydrated Potato<br />
Potato Chips<br />
Potato Starch<br />
In total used for processing (2006): about 30 million ton (Keijbets, Potato Research)<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Main Players: French Fries<br />
French Fries<br />
McCain Foods<br />
Lamb Weston<br />
JR Simplot<br />
Aviko<br />
Stone Removal<br />
Washing<br />
Peeling<br />
Preheating<br />
Cutting<br />
Sorting<br />
Blanching<br />
Dipping<br />
Dewatering<br />
Drying<br />
Battering (optional)<br />
Frying<br />
Defattening<br />
Cooling<br />
Freezing<br />
Sorting<br />
Packing<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Main Players: Potato Chips<br />
Potato Chips<br />
Stone Removal<br />
Peeling<br />
Cutting<br />
Washing<br />
Blanching (optional)<br />
Dewatering<br />
Frying<br />
Defattening<br />
Sorting<br />
Flavouring<br />
Packing<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Main Players: Potato Starch<br />
Potato Starch<br />
Avebe<br />
Emsland Stärke<br />
KMC<br />
Washing<br />
Rasping<br />
Extraction<br />
Concentration<br />
Refining<br />
Drying<br />
Sifting<br />
Packing<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Main Players: Dehydrated Potato<br />
Potato Granules vs Potato Flakes<br />
Potato Flakes<br />
Manufacturers:<br />
French Fry manufacturers<br />
Basic American Foods<br />
RDO<br />
Peel<br />
Slice<br />
Wash<br />
Blanch (optional)<br />
Cool (optional)<br />
Cook<br />
Rice<br />
Add additives<br />
Drum Drying<br />
Sort (optional)<br />
Grind (optional)<br />
Pack<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Key Trends<br />
Product Diversification<br />
Health and Nutrition<br />
Trans fats<br />
Healthier fats<br />
Less fat, Less Calories<br />
Sodium<br />
Acrylamide<br />
Functional Foods<br />
Sustainability<br />
Globalization<br />
Economic Crisis<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Key Trends: Product<br />
Diversification<br />
Why process<br />
Create added<br />
value<br />
Why diversification<br />
To create more<br />
added value<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Key Trends: Product<br />
Diversification<br />
More variations<br />
Indulgence<br />
Regional Flavors<br />
Targeting<br />
consumer groups<br />
“Healthier”<br />
versions<br />
Convenience<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Product Diversification: Argentina<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Product Diversification: Argentina<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Key Trends<br />
Product Diversification<br />
Health and Nutrition<br />
Trans fats<br />
Healthier fats<br />
Less fat, Less Calories<br />
Sodium<br />
Acrylamide<br />
Functional Foods<br />
Sustainability<br />
Globalization<br />
Economic Crisis<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Comparison of Health Issues<br />
Estimated annual health loss (DALY's) in the Netherlands<br />
10 100 1000 10000 100000 1000000<br />
Allergens<br />
Acrylamide<br />
Contaminants<br />
Gasteroenteritis<br />
caused by microorganisms<br />
in food<br />
Energy balance<br />
Excess of saturated<br />
fatty acids<br />
Excess of trans fatty<br />
acids<br />
Unhealthy diet total<br />
Too little vegetables<br />
Too little fruit<br />
Too little fish<br />
Lack of physical<br />
activity<br />
Alcohol consumption<br />
Smoking<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Health and Nutrition: Trans fats<br />
French Fries:<br />
All major fast food<br />
chains switched to<br />
trans fat free<br />
frying oils<br />
Potato Chips<br />
Trans fats are the<br />
exception, not the<br />
rule<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Health and Nutrition: Trans fats<br />
French Fries:<br />
All major fast food<br />
chains switched to<br />
trans fat free<br />
frying oils<br />
Potato Chips<br />
Trans fats are the<br />
exception, not the<br />
rule<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Comparison of Health Issues<br />
Estimated annual health loss (DALY's) in the Netherlands<br />
10 100 1000 10000 100000 1000000<br />
Allergens<br />
Acrylamide<br />
Contaminants<br />
Gasteroenteritis<br />
caused by microorganisms<br />
in food<br />
Energy balance<br />
Excess of saturated<br />
fatty acids<br />
Excess of trans fatty<br />
acids<br />
Unhealthy diet total<br />
Too little vegetables<br />
Too little fruit<br />
Too little fish<br />
Lack of physical<br />
activity<br />
Alcohol consumption<br />
Smoking<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Health: Less Fat and Calories<br />
French Fries:<br />
Smaller portions<br />
Focus on preparation<br />
other than frying.<br />
Fried, but lower in fat<br />
Potato Chips<br />
Smaller packages<br />
Baked<br />
Reduced in fat<br />
Light<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Health: Less Fat and Calories<br />
French Fries:<br />
Smaller portions<br />
Focus on preparation<br />
other than frying.<br />
Fried, but lower in fat<br />
Potato Chips<br />
Smaller packages<br />
Baked<br />
Reduced in fat<br />
Light<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Health and Nutrition: Sodium<br />
French Fries:<br />
Add less<br />
Offer sachets<br />
Potato Chips<br />
Low salt versions<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Health and Nutrition: Sodium<br />
French Fries:<br />
Add less<br />
Offer sachets<br />
Potato Chips<br />
Low salt versions<br />
e.g. Frito-Lay<br />
“Pinch of salt”<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Health and Nutrition: Acrylamide<br />
French Fries:<br />
Lighter Fries<br />
Potato Chips<br />
Changes in frying<br />
process<br />
Extruded Snacks<br />
Less potato<br />
ingredients<br />
Enzymes<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Health and Nutrition: Acrylamide<br />
French Fries:<br />
Lighter Fries<br />
Potato Chips<br />
Changes in frying<br />
process<br />
Extruded Snacks<br />
Less potato<br />
ingredients<br />
Enzymes<br />
Vacuum frying<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Health and Nutrition: Acrylamide<br />
French Fries:<br />
Lighter Fries<br />
Potato Chips<br />
Changes in frying<br />
process<br />
Extruded Snacks<br />
Less potato<br />
ingredients<br />
Enzymes<br />
Multiflow fryer<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Health and Nutrition: Acrylamide<br />
French Fries:<br />
Lighter Fries<br />
Potato Chips<br />
Changes in frying<br />
process<br />
Extruded Snacks<br />
Less potato<br />
ingredients<br />
Enzymes<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Health: Functional Foods<br />
Foods with added<br />
ingredient(s) with<br />
specific<br />
“functional property”<br />
Examples:<br />
“good for your heart”<br />
“good for your bones”<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Increased consumer awareness<br />
of the nutritional value of the<br />
potato The top nutritional<br />
characteristics<br />
Efforts of several<br />
national potato<br />
organisations<br />
The international<br />
year of the potato:<br />
food security,<br />
drought resistance<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Increased consumer awareness<br />
of the nutritional value of the<br />
potato The top nutritional<br />
characteristics<br />
Efforts of several<br />
national potato<br />
organisations<br />
The international<br />
year of the potato:<br />
food security,<br />
drought resistance<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Increased consumer awareness<br />
of the nutritional value of the<br />
potato The top nutritional<br />
characteristics<br />
Efforts of several<br />
national potato<br />
organisations<br />
The international<br />
year of the potato:<br />
food security,<br />
drought resistance<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Key Trends<br />
Product Diversification<br />
Health and Nutrition<br />
Trans fats<br />
Healthier fats<br />
Less fat, Less Calories<br />
Sodium<br />
Acrylamide<br />
Functional Foods<br />
Sustainability<br />
Globalization<br />
Economic Crisis<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Sustainability in Processing<br />
Energy saving in<br />
processing<br />
Alternative energy<br />
sources:<br />
McCain wind energy<br />
Biofuels, methane<br />
from waste<br />
Frito-Lay project<br />
Casa Grande<br />
Kettle chips<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Sustainability in Processing<br />
Energy saving in<br />
processing<br />
Alternative energy<br />
sources:<br />
McCain wind energy<br />
Biofuels, methane<br />
from waste<br />
Frito-Lay project<br />
Casa Grande<br />
Kettle chips<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Sustainability in Processing<br />
Energy saving in<br />
processing<br />
Alternative energy<br />
sources:<br />
McCain wind energy<br />
Biofuels, methane<br />
from waste<br />
Frito-Lay project<br />
Casa Grande<br />
Kettle chips<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Sustainability in Processing<br />
Energy saving in<br />
processing<br />
Alternative energy<br />
sources:<br />
McCain wind energy<br />
Biofuels, methane<br />
from waste<br />
Frito-Lay project<br />
Casa Grande<br />
Kettle Foods<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Sustainability in Potato Supply<br />
Chain Supply chain integration<br />
Low carbon footprint<br />
Local sourcing of Potatoes<br />
“Controlled” potato cultivation<br />
Reduction in use of pesticides<br />
Organic potato products<br />
New varieties<br />
(resistance)<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Key Trends<br />
Product Diversification<br />
Health and Nutrition<br />
Trans fats<br />
Healthier fats<br />
Less fat, Less Calories<br />
Sodium<br />
Acrylamide<br />
Functional Foods<br />
Sustainability<br />
Globalization<br />
Economic Crisis<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Globalisation; global development<br />
<br />
<br />
<br />
<br />
<br />
<br />
Growing importance of<br />
India and China,<br />
South America<br />
Impact of new<br />
countries on potato<br />
supply and demand<br />
Machine<br />
manufacturers<br />
Increased<br />
competition: buying<br />
power major retail and<br />
QSR chains<br />
Outsourcing<br />
Global local<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Key Trends<br />
Product Diversification<br />
Health and Nutrition<br />
Trans fats<br />
Healthier fats<br />
Less fat, Less Calories<br />
Sodium<br />
Acrylamide<br />
Functional Foods<br />
Sustainability<br />
Globalization<br />
Economic Crisis<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Global Economic Crisis<br />
Problems<br />
Slower growth, recession<br />
Access to credit<br />
Strong<br />
You have to eat<br />
QSR chains are considered fairly resistant<br />
to economic downturns<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Market developments: Potato<br />
Chips<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Market developments: Potato<br />
Chips<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Market developments: French<br />
Fries<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Conclusions<br />
Potato is a versatile raw material<br />
Health and Nutrition:<br />
Potatoes are healthy and nutritious<br />
and a lot of effort is put in educating<br />
the consumer;<br />
Potato products got much healthier in<br />
recent years and progress is ongoing;<br />
Healthier options are available: now it<br />
is up to the consumer!<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Conclusions<br />
A trend towards Sustainability is<br />
initiated, but there is still a long<br />
way to go<br />
Global shift in consumption of<br />
potato and potato products<br />
Drive towards product innovation<br />
offers great opportunities<br />
1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
Thank you for your attention!<br />
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1/<strong>22</strong>/<strong>2009</strong> www.PotatoPro.com
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