Traditionally, lower grade potatoes have often been underutilised or even discarded due to cosmetic imperfections or size variations that make them less suitable for standard packaging or fresh produce markets. We are currently exploring innovative ways to maximise the value of these potatoes; helping to minimise waste and reducing the environmental impact associated with their disposal. These could include:
Protein flips such as potato based pasta, ice cream, and breakfast snacks.
Extraction of potato dry matter as potential food ingredients.
Potatoes as a substrate to grow insects for animal proteins.