1/22/2009

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Health and Nutrition: Sodium French Fries: Add less Offer sachets Potato Chips Low salt versions e.g. Frito-Lay “Pinch of salt” 1/22/2009 www.PotatoPro.com
Health and Nutrition: Acrylamide French Fries: Lighter Fries Potato Chips Changes in frying process Extruded Snacks Less potato ingredients Enzymes 1/22/2009 www.PotatoPro.com
Page 1: ALAP 1/22/2009 www.PotatoPro.com
Page 4 and 5: Topics included in presentation Po
Page 6 and 7: Potato is a versatile raw material
Page 8 and 9: Main Players: Potato Chips Potato C
Page 10 and 11: Main Players: Dehydrated Potato Pot
Page 12 and 13: Key Trends: Product Diversification
Page 14 and 15: Product Diversification: Argentina
Page 16 and 17: Key Trends Product Diversification
Page 18 and 19: Health and Nutrition: Trans fats F
Page 20 and 21: Comparison of Health Issues Estimat
Page 22 and 23: Health: Less Fat and Calories Fren
Page 26 and 27: Health and Nutrition: Acrylamide F
Page 28 and 29: Health and Nutrition: Acrylamide F
Page 30 and 31: Increased consumer awareness of the
Page 32 and 33: Increased consumer awareness of the
Page 34 and 35: Sustainability in Processing Energ
Page 36 and 37: Sustainability in Processing Energ
Page 38 and 39: Sustainability in Potato Supply Cha
Page 40 and 41: Globalisation; global development
Page 42 and 43: Global Economic Crisis Problems Sl
Page 44 and 45: Market developments: Potato Chips 1
Page 46 and 47: Conclusions Potato is a versatile
Page 48: Thank you for your attention! Let

1/22/2009

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