Global Scenario On Sustainable and Resilient Coconut Industry by Dr. Jelfina...
Impacting Global Trends and Developments in the Potato Processing Industry
1. Impacting global Trends and developments International Potato Processing and Storage Convention Charlottetown, PEI, Canada June 23-25, 2009 6/24/2009 www.PotatoPro.com
2. Focus of the presentation One Question: “What are the key trends and developments influencing the potato processing industry today” 6/24/2009 www.PotatoPro.com
3. Potato is a versatile raw material 6/24/2009 www.PotatoPro.com French Fries Dehydrated Potato Potato Chips Potato Starch
4. Potato is a versatile raw material 6/24/2009 www.PotatoPro.com French Fries Dehydrated Potato Potatoes Processed Potato Chips Potato Starch In total used for processing (2006): about 30 million ton (Keijbets, Potato Research)
5. Key Trends 6/24/2009 www.PotatoPro.com And the Key Trends are . . . . . . . . . . .
8. Key Trends: Product Diversification Why diversification? To create more added value To distinguish yourself (competition) Reach new customers 6/24/2009 www.PotatoPro.com
9. Key Trends: Product Diversification More variations Indulgence Regional Flavors Targeting consumer groups Healthier versions Convenience 6/24/2009 www.PotatoPro.com
13. Health and Nutrition: Healthier Oils French Fries: All major fast food chains switched to trans fat free frying oils Potato Chips Trans fats are the exception, not the rule 6/24/2009 www.PotatoPro.com
14. Health and Nutrition: Healthier Oils French Fries: All major fast food chains switched to trans fat free frying oils Potato Chips Beyond Trans fat free: high oleic sunflower 6/24/2009 www.PotatoPro.com
15. Health: Less Fat and Calories French Fries: Smaller portions Focus on preparation other than frying. Fried, but lower in fat Potato Chips Smaller packages Baked Reduced in fat/Light New Frying Technology 6/24/2009 www.PotatoPro.com
16. Health: Less Fat and Calories French Fries: Smaller portions Focus on preparation other than frying. Fried, but lower in fat Potato Chips Smaller packages Baked Reduced in fat/Light New Frying Technology 6/24/2009 www.PotatoPro.com
17. New Frying Process 6/24/2009 www.PotatoPro.com Kettle Fryer Continuous Potato Chips Fryer Continuous Kettle Fryer ???
18. Health and Nutrition: Sodium 6/24/2009 www.PotatoPro.com French Fries: Add less Offer sachets Potato Chips Potato Dehy CSPI: "Heart Attack Entrées with Side Orders of Stroke"
19. Health and Nutrition: Sodium French Fries: Add less Offer sachets Potato Chips Low Salt versions (e.g. Frito-Lay “Pinch of salt”) vs reformulated with less salt 6/24/2009 www.PotatoPro.com
20. Health and Nutrition: Acrylamide French Fries: Lighter Fries GM Potatoes Potato Chips Changes in frying process Extruded Snacks Less potato ingredients Enzymes 6/24/2009 www.PotatoPro.com
21. Health and Nutrition: Acrylamide French Fries: Lighter Fries GM Potatoes Potato Chips Changes in frying process Extruded Snacks Less potato ingredients Enzymes 6/24/2009 www.PotatoPro.com
22. Health and Nutrition: Acrylamide French Fries: Lighter Fries Simplot GM potatoes Potato Chips Changes in frying process Extruded Snacks Less potato ingredients Enzymes 6/24/2009 www.PotatoPro.com
24. Health: Functional Foods Foods with added ingredient(s) with specific “functional property” Examples: “good for your heart” “good for your bones” 6/24/2009 www.PotatoPro.com Retail shelf Argentina
25. Health: Functional Foods Foods with added ingredient(s) with specific “functional property” Examples: “good for your heart” “good for your bones” 6/24/2009 www.PotatoPro.com
26. Increased consumer awareness of the nutritional value of the potato The top nutritional characteristics Efforts of several national potato organisations The international year of the potato: food security, drought resistance 6/24/2009 www.PotatoPro.com
27. Increased consumer awareness of the nutritional value of the potato The top nutritional characteristics Efforts of several national potato organisations The international year of the potato: food security, drought resistance 6/24/2009 www.PotatoPro.com
28. Increased consumer awareness of the nutritional value of the potato The top nutritional characteristics Efforts of several national potato organisations The international year of the potato: food security, drought resistance 6/24/2009 www.PotatoPro.com
83. Global Economic Crisis You have to eat! Consumers are trading down: Less visits to high end restaurants Eat at home instead of out More private label 6/24/2009 www.PotatoPro.com
84.
85. Q1 sales of cafeterias up 1.5% (due to higher prices)
86.
87. Q1 sales of cafeterias up 1.5% (due to higher prices)
88. Q1 2009 Bars and Restaurant Sales down 6.1%6/24/2009 www.PotatoPro.com
89. Global Economic Crisis: data The United States: Consumers reporting less restaurant visits: Sept 2008: 33% Feb 2009: 48% US private label: 1999: 18% 2009: 24% 6/24/2009 www.PotatoPro.com
90. Conclusions Potato is a versatile raw material Health and Nutrition: Potatoes are healthy and nutritious and a lot of effort is put in educating the consumer; Potato products got much healthier in recent years and progress is ongoing; Healthier options are available: now it is up to the consumer! 6/24/2009 www.PotatoPro.com
91. Conclusions A trend towards Sustainability is initiated, but there are still a lot of opportunities Global shift in consumption of potato and potato products Drive towards product innovation offers great opportunities 6/24/2009 www.PotatoPro.com
92. Thank you for your attention! Developments are ongoing! Follow them at www.potatopro.com For the latest News Company overviews Potato related Books Market research Tools for quality control Equipment 6/24/2009 www.PotatoPro.com
