Alliance for Potato Research & Education

Food science research and collaborations with food processors have driven improvements in potato food products.

  • The potato industry made the quickest and largest adjustments to virtually eliminate trans fatty acids from potato foods without increasing saturated fatty acids.
  • The oils used to cook French fried potatoes, including in quick-serve restaurants, are now predominately trans-fat-free, using all-vegetable oils that contain primarily mono- and polyunsaturated fats.

For more information on potatoes and product innovation, read: