From 2023 to 2033, the size of the worldwide frozen potato market is predicted to rise significantly. Future Market Insights’ study report predicts that the global market will be worth more than US$60.8bn (£48bn) in 2023. By 2033, it’s estimated to be worth US$104.3bn (£82bn).
From 2023 to 2033, the industry is expected to experience a compound annual growth rate of 6%. Producing countries for potatoes commonly export and freeze their surpluses to reduce waste and boost profitability.
Lisa Johnson, Brakes sector marketing manager, said: “The premiumisation of fries can help make them central to the menu, or a more expensive side dish. Offering mash and other potato based dishes on the side, particularly as part of a meal deal, can also work really well.
“Spice infused fries are popular right now with flavours such as harissa or gochujang being used to create internationally inspired variations. Topping fries or serving them with a selection of sauces from across the globe such as Mexican hot sauce, or chimichurri, is a popular option, whilst serving them with Chinese hoisin sauce, for dipping, is another excellent way of creating added interest.
“Potato waffles are growing in popularity, especially when served alongside chicken, and hasselback potatoes infused with herbs are also riding high. Caterers can maximise the versatility of potatoes by using them mashed, roasted, as wedges, or in a potato salad.
“Filled jacket potatoes offer up many possibilities including cheese and broccoli; chilli and cheese; sour cream and chives: bacon and ranch dressing, or a vegetarian medley containing sautéed vegetables such as bell peppers, onions, and zucchini with herbs for a tasty vegetarian stuffing, and even a taco inspired option that features seasoned ground meat, salsa, shredded lettuce, and a sprinkle of grated cheese.
“And don’t forget hash browns, or potato-based soups. Experimenting with different seasonings and cooking methods can enhance the variety of dishes and will appeal to the diverse preferences among consumers.”