Key Highlight

• KFC has returned potato wedges to menus for 72 hours.
• Fans are asked to speak up on social media to keep them long term.
• More than 8,000 people have already signed a petition.
• Two limited-time meal deals include the wedges.

KFC has once again added potato wedges to its menu, but only for a short time. The fast-food chain is now asking customers to help decide if the popular side should return for good. Fans have just 72 hours to show support and make their voices heard.

A short return after years away

Potato wedges first returned to KFC menus over the summer after being gone for five years. The return did not last long, leaving many customers unhappy once they were removed again. Since then, requests for the side have continued across social media and online petitions.

KFC responded by bringing the wedges back for another limited run. This time, the company made it clear that customer reaction will shape what happens next.

Fans speak up online

On December 8, KFC posted a message on social media asking people to explain why potato wedges should stay on the menu. Many fans replied quickly. Some said wedges offer something different from regular fries, while others shared that they visit KFC mainly because of this side.

Support for the wedges has also shown up outside social media. More than 8,000 people have signed a petition asking the brand to bring them back permanently.

Also read: Why Food Manufacturers Are Picking Potato Starch

Past tests showed strong demand

Earlier this year, KFC tested potato wedges in select locations in Tampa, Florida. The response led to a wider release across the country in August. Still, the side was available for only a short time and many customers felt it ended too soon.

KFC says this latest return gives fans another chance to show how much they want wedges to stay.

Limited-time meal deals offered

During the 72-hour return, customers can order potato wedges through two special offers. One deal includes six chicken wings, wedges, a dipping sauce and a drink for $9.99. Another option comes with wedges, 10 Hot and Spicy Wings, 12 chicken nuggets, four biscuits and four dipping sauces for $20.

Customers may also be able to order wedges alongside other meals, depending on location.

With only a short window to act, fans now have the chance to help decide the future of a favorite side. Whether the wedges stay may depend on how loud customers speak in the coming days.

Source: southernliving
Image credit: Nik on Unsplash

Key Highlights

• Frozen potato foods in India set to grow at 10.3% CAGR (2025–2033)
• Health and wellness foods projected to grow at 18.5% CAGR through 2031
• McCain shifts to 100% RSPO Segregated palm oil with Cargill’s support
• Partnership between both firms spans almost 20 years

Global food companies McCain Foods and Cargill are tightening their long partnership in India as frozen potato products gain rapid traction. Both groups say they want to offer tasty and responsibly made food while keeping up with changing tastes in the country.

Frozen fries growing fast in India

India’s frozen potato food segment is expected to grow at more than 10% a year from 2025 to 2033. Higher incomes, quick home deliveries and the spread of quick-service restaurants are adding to this rise. At the same time, customers want clearer labels, safer food and better nutrition.

McCain and Cargill are working together in this space by developing new product ideas that aim to balance taste, ease of use and better nutrition.

A partnership built over two decades

McCain has been one of India’s key frozen potato companies for many years. Its link with Cargill began with technical support and has since grown into a wide partnership.

The two companies now work closely on supply planning, market needs and changing trends. A major step came when McCain moved its full India range to 100% RSPO Segregated palm oil, making it the first in India’s frozen foods space to do so. Cargill supported the entire shift by supplying the oil and helping with checks at each stage.

Both companies say this move helped push the industry toward cleaner sourcing and stronger checks on how ingredients are made.

RELATED: India Potato Exports to Indonesia in 2025 – Market Trends & Price Outlook

Products shaped around customer needs

India’s health and wellness food segment is also projected to grow at about 18.5% a year through 2031 and both companies see demand for fries and ready-to-eat items that feel lighter and better balanced.

They are now working on soft-oil blends that can offer fries with a more dependable taste and texture. The aim is to give customers a better product without losing the familiar flavour they enjoy at home and in restaurants.

Leaders speak on shared goals

McCain Foods India Managing Director Mainak Dhar said the partnership helps support farmers, improve soil health and reduce the strain on the environment. He said the two companies work closely with growers and suppliers to build trust and share knowledge.

Cargill’s Dheeraj Talreja said the long relationship has helped both sides build dependable products for the market while focusing on responsible sourcing and customer needs.

Looking ahead

Both groups say they want to keep strengthening the frozen food space in India by improving supply chains and offering safer and better-balanced food options. Their work combines careful sourcing, consistent product work and support for farmers.

With demand for frozen fries on the rise, the partnership aims to push dependable sourcing and steady product quality in the years ahead.

Source: Media Brief
Image credit: David Foodphototasty on Unsplash

Key Highlights:

• Japan’s potato chips market projected at 505K tons by 2035.
• Market value expected to rise to $7B with mild annual growth.
• Imports mainly from China; exports led by Hong Kong and Taiwan.
• 2024 saw drop in production, consumption and exports.

Japan’s potato chips market is showing slow but consistent growth after recent setbacks in output and demand. According to new forecasts, market volume is expected to reach 505,000 tons and value to touch $7 billion by 2035. Despite dip in 2024, experts believe consumption will gradually climb in coming decade as local demand and retail recovery strengthen.

In 2024, both consumption and production dropped, falling to 474,000 tons and 466,000 tons respectively. Imports totaled 8,900 tons, mostly supplied by China, while exports declined sharply to about 1,000 tons.

Although short term figures are weak, analysts expect a moderate rebound. Over 2024-2035, Japan’s potato chips market is projected to grow at an annual rate of about 0.6% by volume and 0.9% by value.

Also read: Top 10 Potato Producing Countries in the World (2025)

Consumption fell by 4.4% in 2024, continuing a downward trend seen since 2023. The market’s last strong year was 2022 when consumption briefly rose 5%, reaching 529,000 tons. Since then weaker retail demand and high production costs have slowed the category.

The market’s total revenue fell to $6.4 billion in 2024, down 1.8% from the previous year. While nearly every household in Japan buys potato snacks, the growth rate has flattened as consumer spending patterns shift.

Production also contracted, dropping by 4.6% from 2023 to reach 466,000 tons. The decline reflects tighter margins for manufacturers and fluctuating raw potato availability. The peak was seen in 2022 at 520,000 tons.

In value terms, output was estimated at $6.2 billion in 2024. Production has been moving sideways since 2017, with short bursts of growth followed by cooling periods.

Japan imported around 8,900 tons of potato chips in 2024, up 2.7% year on year, worth roughly $38 million. Imports have remained constant overall, though below 2022 peak of 11,000 tons.

China remains Japan’s largest supplier, providing more than half of all imported chips. The Netherlands and the United States follow, with smaller shares. In value, China accounts for about 33% of Japan’s import bill followed by the U.S. and Spain.

The average import price fell to $4,323 per ton in 2024, down 2.6% from 2023. Prices vary widely, chips from the UAE are the most expensive, while Chinese products are the cheapest.

Exports from Japan dropped 32% to just over 1,000 tons in 2024. Shipments mainly go to Hong Kong SAR, Taiwan and the United States, which together take up about three quarters of Japan’s export volume.

The total export value was about $13 million, down sharply from $25 million in 2021. The average export price rose slightly to $13,126 per ton, suggesting exporters are focusing on premium markets despite lower volumes.

Also read: Global Potato Market Faces Supply Gluts, Weather Shocks and Falling Prices

Analysts expect a gradual rebound over the next decade, driven by stable domestic demand and continued innovation in flavor and packaging. With consumption forecast to grow 0.6% annually and value up 0.9%, Japan’s market could reach 505,000 tons and $7 billion by 2035.

The growing popularity of local ingredients, smaller pack sizes and low-oil recipes is expected to support moderate growth in the years ahead.

Japan’s potato chips market is entering a slow recovery phase after two years of decline. Despite weaker exports and higher input costs, long-term trends point to consistent, sustainable growth through 2035, supported by resilient consumer demand and a stable retail sector.

Sources: Indexbox
Image credit: Mayu Yamamura on Unsplash

Key Highlights:

• Scientists from Russia, France, Brazil and China convert potato peel waste into clean fuel.
• The process uses torrefaction with olivine sand to produce coal like biofuel.
• The biofuel’s energy value nearly equals that of brown coal.
• Side products can be used for making biodegradable plastics and medicines.
• Technology can make potato processing plants nearly zero waste.

Potato peelings, once considered waste byproduct of food industry, may soon power factories and heat homes. Scientists from Tambov State Technical University, in collaboration with researchers from France, Brazil and China, have developed method to convert discarded potato peelings into a high energy biofuel. This breakthrough could reduce industrial waste and provide a sustainable alternative to traditional coal.

The research team focused on solving a growing problem for potato processing plants, what to do with tons of peel waste generated during the production of fries and chips. Typically, these peelings make up 15% to 40% of a potato’s total mass and are sent for composting or livestock feed. The new study demonstrates that they can instead be transformed into valuable energy resource through a process known as torrefaction.

Torrefaction involves heating biomass in oxygen free conditions. Rather than burning, the material gradually dries and darkens, becoming more energy dense. The team’s unique approach uses overheated water vapor flowing through a fluidized bed of olivine sand, natural mineral known for its high melting point and durability. Olivine distributes heat evenly and prevents the material from clumping, while also acting as a catalyst to break down tar and resins.

Tests at temperatures between 200°C and 300°C showed promising results. When torrefied for 30 minutes at 300°C, the potato peel fuel reached a calorific value of 27.9 megajoules per kilogram, nearly matching that of brown coal, which averages 28 MJ/kg. Even at lower temperatures, process retained about 90% of this energy, making it practical for industrial use while minimizing material loss.

Beyond solid fuel, the process also produced chemical byproducts such as furfural and 5 hydroxymethyl furfural, both important for making biodegradable plastics, solvents and pharmaceuticals. Their highest concentration occurred at 250°C, indicating the potential for a combined process that yields both fuel and high value chemicals.

Analysis of the resulting ash showed low risk of clogging industrial boilers, as increased sodium and potassium oxides reduce caking during combustion. This makes the fuel safe for large scale energy systems.

The innovation offers an efficient and sustainable solution for food manufacturers. By reusing steam from potato processing for torrefaction and then using the resulting fuel to generate heat or electricity, factories could close loop on waste, transforming a once discarded byproduct into a renewable energy source. If implemented widely, the technology could significantly cut waste and carbon emissions from the global potato industry.

Source: Global Energyprize
Image credit: Pixabay by kalhh

Key Highlights:

• US based Simplot completes acquisition of Belgium’s Clarebout Potatoes.
• Clarebout operates five plants and employs over 3,000 workers.
• Deal expands Simplot’s frozen fries business across Europe.
• Workers earlier staged strikes demanding a bonus after takeover news.

American food and agriculture company Simplot has completed its acquisition of Clarebout Potatoes, one of Belgium’s largest producers of frozen fries. The deal, finalised on Friday, adds five Clarebout plants to Simplot’s global network and strengthens its presence in Europe’s frozen potato market.

Clarebout Potatoes, based in Nieuwkerke, West Flanders, is known worldwide for its frozen fries and potato based products. Founded in 1988 by Jan Clarebout, company now exports to more than 120 countries and employs over 3,000 people across Belgium and France.

With this purchase, Simplot now operates 23 production facilities worldwide. In a press statement, the US company said that the deal will help it increase its capacity and improve customer service across markets. “Clarebout brings strong experience and solid European footprint that will help us better serve our customers,” said Graham Dugdale, president of Simplot Global Food.

The acquisition marks an important step for Simplot in expanding its frozen fries business in Europe, a region with strong demand for processed potato products. Clarebout’s factories in Nieuwkerke, Waasten, Moeskroen and Dunkirk will now be part of Simplot’s European network.

When the deal was first announced in July, Clarebout CEO Jan Clarebout said the decision to join Simplot was guided by practical economic reasons. “We could have continued on our own, but the global situation made this step necessary,” he said.

Both companies assured that jobs and existing facilities will remain secure under the new ownership. In fact, Simplot and Clarebout plan to invest in further expansion in region to strengthen production and distribution.

The acquisition process, however, was not smooth. Employees of Clarebout Potatoes had gone on strike earlier this year, demanding a financial bonus following the takeover announcement. Although an agreement was not formally signed, management decided to offer each worker between 500 and 1,000 euros based on their years of service.

The strike had temporarily disrupted operations at Clarebout’s Belgian sites, but normal production later resumed once the deal neared completion.

Over the past three decades, Clarebout has grown from a local producer into one of the leading suppliers of frozen potato products in Europe. Its facilities process large volumes of potatoes each year for export to over 120 destinations, including markets in Asia, the Middle East and the Americas.

The company’s product range includes frozen fries, potato flakes and specialty potato snacks supplied to major retail and food service brands.

By integrating Clarebout’s strong production base and market access, Simplot aims to strengthen its supply network and better compete with other multinational potato processors in the frozen food segment.

Industry observers see this merger as part of Simplot’s effort to widen its global operations beyond the US and Australia. The addition of Clarebout’s European sites positions Simplot closer to key international customers and reduces shipping costs.

Both companies have indicated that the partnership will bring fresh investment in technology and efficiency to support long term growth.

Simplot’s acquisition of Clarebout Potatoes marks a major move in the global frozen fries market. With Clarebout’s established base in Europe and Simplot’s global reach, the partnership is expected to create a stronger presence in international potato trade while keeping the European operations active and growing.

Source: Belga News Agency
Image credit: Nicolas Didry

Key Highlights:

• Market valued at USD 30.6 billion in 2024
• Expected to reach USD 45 billion by 2035
• CAGR projected at 3.5% from 2025 to 2035
• Growth driven by flavor innovation and healthy options

The global potato crisp market continues to grow, showing consistent demand across all regions. Valued at USD 30.6 billion in 2024, market is forecasted to reach USD 45 billion by 2035, recording compound annual growth rate (CAGR) of 3.5% between 2025 and 2035. Rising interest in convenient snacks, new flavor ideas and healthier crisp varieties are among main reasons behind this expansion.

Changing lifestyles and longer working hours are shaping snack choices worldwide. Potato crisps remain one of the easiest and most satisfying snack options for busy consumers. Their long shelf life and wide availability make them suitable for both quick bites and social occasions.

Manufacturers are paying close attention to changing taste preferences. New product lines feature spicy, local and fusion flavors designed to appeal to a broader audience. The move toward hand cooked and kettle cooked products has also opened space for premium and artisanal brands. These trends are especially visible in developed markets, where consumers are willing to pay more for quality and authenticity.

Brand visibility is increasing through creative marketing efforts, celebrity tie-ins and distinctive packaging designs. Companies are also investing in resealable and sustainable packaging to reduce waste and appeal to eco-conscious buyers. These updates strengthen customer loyalty while improving practicality.

The shift toward better eating habits is influencing product development. Many producers are launching baked or air popped crisps with lower oil and salt content. New frying and filtration technologies help improve product quality and nutrition without losing familiar crunch that consumers expect.

Transparency and ingredient quality are becoming more important. Brands are highlighting non GMO potatoes, natural seasonings and minimal additives. The growing preference for traceable ingredients and eco friendly materials is pushing companies to rethink their sourcing and manufacturing methods.

Emerging economies across Asia Pacific, Latin America and the Middle East are driving much of the new demand. Urban growth, changing diets and rising disposable incomes are encouraging snack consumption. Global and regional brands are expanding their distribution networks to capture this momentum.

Online snack sales are growing fast. E-commerce platforms and direct to consumer models allow brands to introduce exclusive flavors and custom snack bundles. Subscription boxes are gaining popularity, especially among younger consumers who enjoy variety and discovery.

The potato crisp market faces certain pressures, including fluctuating raw material prices and scrutiny over sodium and fat levels. Competition remains strong, forcing brands to focus on innovation and differentiation. Companies are responding by improving recipes, adjusting pricing strategies and expanding into healthier snack categories.

The potato crisp market is expected to maintain steady growth through 2035, reaching USD 45 billion in value. Success will depend on continuous innovation, strong brand positioning and attention to sustainability. As consumers look for snacks that balance taste and health, companies that adapt fastest to these expectations will stay ahead. The future of the crisp market lies in clean ingredients, regional flavor development and smarter digital engagement.

Source: Wise Guy Reports
Image credit: Pexels by Dzenina Lukac

Key Highlights:

• China leads in total potato processing capacity
• Supply chain gaps continue to hurt efficiency in developing regions
• Energy, water and waste management remain major concerns
• Study urges global shift toward smarter, resource-saving methods

A new scientific review has taken a close look at how the global potato processing industry is changing. The study, published in the journal Food by researcher X. Hu and team, shows both the progress made in efficiency and the serious sustainability issues still holding the industry back. Drawing from data across Asia, Europe and North America, the authors describe an industry standing at an important moment where technology and environmental practices will decide its next steps.

The review shows that China now has the largest potato processing capacity in the world. This growth comes from rising local demand and government support for food manufacturing. Europe and North America remain strong in high-value products such as frozen fries, potato chips and dehydrated items.

Belgium, the Netherlands and Germany are leading exporters, while the United States operates one of the most organized systems connecting farmers directly with major processors. India and other fast-developing countries are quickly growing their local processing sectors, but many still face problems such as limited storage and irregular supply of raw potatoes.

The study points out that stable and uniform potato supply is key to smooth processing. Yet in many developing regions, this is still a major weakness.

Frequent issues include:

• Different potato sizes causing trimming and waste
• Poor or unmanaged cold storage that harms quality
• Weak ties between farmers and processors, leading to supply uncertainty

These gaps increase waste, raise energy use and make it harder for factories to run all year without breaks.

Potato processing uses a lot of water and energy, especially during peeling, blanching and drying. The study found that many plants still depend on heating systems that lose too much energy. In addition, wastewater from starch recovery and washing is often released without proper treatment, harming the environment.

The authors note that byproducts like potato peels, pulp and leftover water are underused. Some plants are now trying to turn them into useful materials such as fiber, protein or bioenergy, an idea that could make the entire system more sustainable if adopted widely.

Several modern technologies are showing promise for making potato processing cleaner and more efficient:

• Membrane and filtration systems that recycle process water
• Infrared, microwave and vacuum drying that lower energy use
• Smart control systems and sensors that detect product defects in real time
• Enzyme and microbe-based methods to convert waste into valuable compounds

Although most of these are still in early testing, the report suggests they could reduce costs and waste if scaled up globally.

Consumers everywhere are asking for healthier snacks and meals. Lower salt and fat levels are now common targets for potato processors. But reformulating products without losing taste or texture adds cost and complexity, particularly for smaller processors.

At the same time, demand for frozen and ready-to-eat foods is rising quickly, especially in cities. This trend continues to attract investment in processing capacity, making the sector a key growth driver in many regions.

According to Hu and the team, the industry must focus on:

• Closer links between farms and processing plants
• Better cold storage and transport networks in Asia and Africa
• Wider use of energy- and water-saving systems
• Full sustainability checks for processed potato products

The study also highlights missing data from parts of Africa, Latin America and Southeast Asia, areas where processing is growing fast but research is still limited.

For producers in mature markets, the message is clear. Those who invest in efficient heating and drying systems and who find new ways to reuse waste, can lower both costs and emissions. Companies that delay such improvements may struggle as global standards on environment and resource use become stricter.

The study presents this decade as a key moment for the potato processing world, a time to move from large-scale volume production toward smarter and more sustainable systems that save both energy and money.

Source: pmc.ncbi.nlm.nih.gov
Image Credit: Pexels, by Alena Shekhovtcova