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Fries remain one of the biggest frozen potato categories in many markets, enjoyed both as convenient oven fries and as the classic deep-fried favourite.

But what makes the perfect fry? That depends on who you ask, and how it is prepared.

Consumer expectations are shaped by local tastes, eating habits and preparation methods. What works in one country will not necessarily win people over in another. That is why, for the French market, we started with one essential question: what do French consumers really want from their fries, whether prepared in the oven or deep fryer?

A crop may look healthy one week and face pressure the next. That is because crop development depends on a combination of factors that do not always appear at the same time or affect the crop in the same way. Disease pressure, temperature, rainfall, soil conditions, and variety choice all influence how the crop develops, how much is harvested, and what quality it delivers.

Potato growing is all about balance. Conditions that seem favorable at first can quickly become challenging, and stress at the wrong stage of development can have lasting consequences later in the season.

One brand. Three performance levels. Easy to grow your range. You get to choose the right fry. Every time. Because Maestro is now clearly structured into three tiers, making it easier to build (and upgrade) your assortment with confidence. The product quality you trust stays the same. What’s improved is how quickly you can match the right solution to the right moment, from everyday service to demanding delivery.

How to structure dauphines for value, volume, and relevance? Dauphines are already a staple in French retail. The question is no longer whether they deserve a place on shelf, but how to make the category work harder for your assortment.

How do you give your pack a clear 3-second pitch? Because shoppers don’t read. They recognize. They scan the frozen aisle for consumption moments, flavor cues, and texture promises. People decide in seconds. More so, 9 out of 10 shoppers decide on the spot what to buy. When packs signal the experience before purchase, conversion improves, trade up becomes easier, and repeat follows.

Seed potato growing is really a world on its own. It’s handled by specialized seed potato farmers, and they hold the keys to a successful next crop. That’s because potatoes don’t start from tiny seeds like wheat or corn. They start from seed potatoes (tubers) that will grow into the next plant. If the planting material is strong and consistent, the crop has a better chance to start evenly and perform well all season.

Because the quality of seed potatoes has such a big impact on the final result, it is monitored very strictly. The goal is simple: keep variety characteristics consistent and make sure quality standards are met.

Grocery shopping habits are changing faster than ever. We already discussed the booming private label market share in the aftermath of Covid. But what began as a reaction to rising living costs has evolved into a deeper, long-term shift in how consumers think about value.

We’re continuing to grow our footprint in the French market. This year, we’re taking an important step by joining the Snack Show Paris, one of the key events for snacking and quick service restaurant professionals. It’s an opportunity for us to connect directly with partners, chefs, and innovators who share our passion for great potato products.

Snacking is no longer a side note. Let’s zoom in on our French market, where it’s now an all day habit shaped by air fryer adoption, convivial apéro culture, and shoppers looking for small, premium feeling treats they can make fast, especially in the afternoon. Frozen potatoes fit perfectly when we make the moment obvious at shelf.

Same trends, different realities. For food service, the story in 2026 also isn’t about sudden disruption, but about refinement. Guests still love familiar favorites, but they increasingly expect them to come with something extra: the right format for the moment, a flavor that feels intentional, and a texture that delivers every time. But these trends only matter when they improve the guest experience—without adding operational stress.

In our food service deep dive, we look how these three evolutions (any-time bites, global flavor exploration, and textural elevation) are best tackled by looking at the things chefs actually care about: dayparts, differentiation, speed, consistency, and performance across segments.

In retail, trends rarely arrive with a label. They arrive as new expectations in the aisle: shoppers still want convenience, but they also want choices that feel more worth it. More fitting for the moment, more exciting in flavor, and more satisfying in experience. The trends we see are therefore evolutions, not disruptions.

Agristo has officially marked the laying of the first brick of its future production site in Escaudœuvres, Northern France. This symbolic moment confirms that the project has moved from planning into execution, with construction now actively underway on site.

The 2026 Holiday seasoning may be still a twinkle on the horizon, but the best time to plan is now. We’re already cooking up your hit offering for next year, starting with a brand-new product that’s as charming as it is delicious: gingerbread men. These festive snacks come in a ready-to-display pack, complete with Christmas stars and trees. Designed to stand out, spark impulse buys, and bring smiles to the aisles.

India isn’t just a good place to grow potatoes ... it’s one of the best. Sitting squarely in the global potato belt, the country ranks #2 worldwide in potato production, with over 50 million tons harvested annually. That’s not just scale, that’s opportunity.