Blog

At Agristo, sustainability isn’t just a buzzword—it’s woven into the very fabric of our operations. In our recent webinar, featuring insights from Potatoholics Peter Vos, Energy Manager, and Ward Claerbout, Legal & External Affairs Manager, we delved deep into our latest sustainability report.

We were delighted to host four Agristo farmers from India at our HQ in Belgium, where they embarked on a journey to explore the latest innovations in potato production, handling, and storage. The farmers not only visited our factories but also had the opportunity to experience potato harvesting & handling at the field.

We always aim for the highest possible valorization, which means that we do not want to waste food and maximize the use of our potato for human consumption. We are guided by the Moerman ladder, which ranks the most desirable and least desirable uses of food and resources. By this ladder, we can state that in 2023, we’ve reduced food loss of by-product to 25% and achieved 100% valorization.

Remarkable. For the first quarter in two years, the food service industry is facing a bit of a slump. However, the drop in visitors is slim, as some niches show promising, strong growth. Take fast casual, the hybrid form of fast food and casual dining, anticipated to keep rising at a considerable rate between 2023 and 2031. The global market size of fast casual concept was valued at around $169 billion in 2022. It is estimated to reach $407 billion by 2031, a staggering CAGR of 10.2% between 2023 and 2031. This growth is mainly thanks to changing consumer preferences: people cut back on the more pricy casual dining experiences, but still want healthy, natural and freshly prepared food.

Everyone loves potatoes. But young families go absolutely crazy about potato inspired products, our consumer need states investigation finds: they are the most frequent buyers as well as the most satisfied buyers of the frozen potato category. As a sizeable segment in many markets, going from 18% in the UK up to 26% in Spain, it’s worth having a look what their incentives are.

As chefs in the foodservice industry, we’re no strangers to the eternal debate: fresh versus frozen. Traditionally, fresh produce has been hailed as the gold standard, but times have changed. Enter freshly frozen food. A game-changer that deserves a closer look. Let’s dive into why they’re not just an alternative but a smart choice for your kitchen.

The biggest consumer audience in all markets? The group of convenience seekers, often comprising busy individuals or families. Being faced with the limitations of the 24-hour day, they prioritize convenience and time-saving solutions when it comes to their food choices. However, this does not mean they want to compromise on taste or quality.

Potatoes reimagined. It’s the fitting tagline of Australian challenger brand POTATO UTOPIA. They believe—as we do—that food should be experiential. Potatoes take center stage, no longer seen as purely functional food. POTATO UTOPIA uses perfect storytelling, seamlessly integrating their online and offline communications, to create an interrelation where brand and product lift each other to new highs.

We see that private labels are evolving into challenger or powerhouse brands, which calls for a clear positioning. However, the lines between offline and online cease to exist. As a brand it is key to bridge the gap and make sure the brand identity is consistent, connected and integrated across the board. Because your online (lack of) presence will affect your in offline, in store conversion.

Customer brands and challenger brands keep taking market share away from traditional brands. Because customer and challenger brands have evolved. But they will have to keep evolving if they intend to continue this rise: whereas in the very beginning there has been a focus on volume, Challenger brands are shifting towards value.

Consumer choices are always changing. And the battle between private labels and traditional brands has intensified. Actually, private labels have been steadily gaining ground for decades. But they’ve gained even more momentum in recent years. What’s at the root of all this and, more importantly, will this shift towards private label become a long-term evolution?

Want to (pre)serve the perfect fries for home delivery? We have some tips in store for you that will allow your fries to reach the customer just as tasty as when you sent them out of the kitchen. 10 simple tips can go a long way in keeping your takeout fries super crispy for up to 30 minutes, even after reheating!

What drives our need to share some snacks