Potato ice cream and beyond
Estimated reading time: 4 minutes
When it comes to culinary versatility, few ingredients can compete with the humble spud. This starchy superstar has outgrown its traditional role as merely a side dish. Nowadays, potatoes are celebrated as culinary chameleons, capable of being transformed into a multitude of dishes to suit every palate and dietary preference.
The highly anticipated project to re-energise waste potatoes is sponsored by the Technology Innovation Agency (TIA) through its Agricultural Bioeconomy Innovation Partnership Programme (ABIPP), under the Department of Science and Innovation. Spearheaded by Potatoes SA and the University of Pretoria, it is delivering excellent results while highlighting the diversity of potatoes in the culinary field.
The value chain recognises the value of embracing not only the versatility of potatoes but also the potential of so-called ‘ugly’ potatoes in the processing market and beyond.
Global food loss and waste
According to Food and Agriculture Organization estimates, nearly half of all fruit and vegetables are lost somewhere along the agricultural value chain. Sustainable Development Goal (SDG) 12.3 aims to halve global food loss and waste by 2030.
Achieving this target is crucial for enhancing food security, improving sustainability, and reducing the environmental impact of food production and consumption.
All industries within the food supply chain, from agriculture to retail and food service, must work collaboratively to minimise waste and optimise resource use. The hospitality and culinary sectors, in particular, play a pivotal role. Chefs can contribute by adopting waste-reducing practices such as nose-to-tail and root-to-stem cooking, optimising portion sizes, and creatively repurposing surplus ingredients.
The dynamic South African consumer market provides an ideal backdrop for innovative products that meet the needs of a highly diverse population, often derived from less-than-ideal agricultural commodities. The potato industry is making significant strides towards achieving zero waste and promoting sustainable production practices, ensuring that every potato grown is fully utilised, whether in the primary or secondary industry.
Power of the potato
New products developed in this project using ‘ugly’ potatoes have delivered dishes such as potato toaster tarts, gluten-free lasagne, and potato ice cream, tickling both the taste buds and imagination. The project focussed on convenience foods as a way to add value to potatoes that would previously have generated little to no income.
Low-grade potatoes were used in breakfast toaster pies that can be frozen, reheated, and even eaten on the way to work. Research has shown that consumers need breakfast options that require little to no preparation but are more nutritious and more satiating than the sugar-filled cereal bars currently available. The toaster pies are filled with ham, cheese, and potato, and are gentle on the palate first thing in the morning. It can be reheated in a toaster, oven, or air fryer, making it adaptable to consumer-specific needs.
The second product is a gluten-free beef-and-potato lasagne. Modern consumers often have limited time to assemble and cook meals from scratch, so they opt for ready-to-heat dishes that require minimal effort. However, consumers are more aware of the effect of their diet on their health. Those with gluten sensitivities face the same time constraints as their peers but often struggle to find suitable options.
The lasagne sheets used in this product are made from a blend of gluten-free starches and cooked potato, resulting in a convenient, ready-to-heat, gluten-free meal.
Moving on to dessert, lower-grade potatoes were utilised in an unexpected way – in ice cream! Modern consumers are aware that many food products contain a variety of stabilisers and preservatives. Adding cooked potato to the ice cream base stabilises the product in a completely natural way, without sacrificing the indulgence associated with traditional ice cream. The ice cream also melts much more slowly than the same base without potato, which could prove useful in hospitality settings such as banquets, where melting ice cream can be a significant inconvenience.
Whether you’re seeking comfort food, a light snack, or even a gluten-free substitute, the potato can tick all the boxes. It is a culinary powerhouse, a highly diverse crop rich in nutrients and culinary potential, capable of elevating meals in countless ways. – Dr Carmen Muller, Dr Hennie Fisher, and Lerika Potgieter, University of Pretoria
For more information, email Dr Carmen Muller at vanniekerk.carmen@gmail.com