Unlocking the potential of antioxidant in potatoes
Unlocking new possibilities in potato breeding. Consumers are increasingly looking for food that is natural, nutritious and familiar. At the same time, companies across the food chain continue to search for ways to create additional value through innovation.
What if a potato could contribute to both?
A new possibility
Royal HZPC Group is exploring a new generation of potatoes with significantly elevated levels of flavonoids. Flavonoids are naturally occurring antioxidants found in fruits and vegetables and are increasingly attracting attention in food, health and ingredient markets. The innovation comes twofold: the high level antioxidants and common potato flesh colours instead of purple or pink. This concept is unique as it combines elevated flavonoid levels with the familiar characteristics consumers expect from potatoes.
- Developed through advanced conventional breeding
- Strongly elevated flavonoid content
- Familiar eating experience
- Potentially suitable for multiple market segments
Familiar appearance. Familiar taste.
One of the first questions we receive is simple:
Does it taste different?
Current findings indicate that the elevated flavonoid content does not affect taste. The goal is not to create a completely different potato. The goal is to explore how additional nutritional value can be combined with the familiar eating experience consumers already know and enjoy. Appearance also remains familiar after preparation. While the skin is typically red and some varieties may show light pink colouring in the fresh cut tubers, the cooked or processed potato has the common looks at your plate.
Consumer expectations are changing
Across many markets, consumers increasingly look for products that offer:
- Natural ingredients
- Nutritional value (bio availability)
- Familiarity and convenience
- Trusted food experiences
This raises an interesting question:
Could potatoes play a larger role in future food and nutrition concepts?
Where could this create value?
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Retail
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French Fries
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Functional food
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Nutritional supplements
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Ingredients
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Foodservice
Why this is different
Most potato innovations focus on:
- Yield
- Disease resistance
- Crop performance
- Production efficiency
Important developments that create value for growers and processors.
This innovation explores an additional perspective:
Potential Consumer value.
Can we come closer to fruit and vegetables values? It invites us to think beyond cultivation and explore entirely new opportunities throughout the value chain. Most potato innovations aim to improve cultivation. This innovation explores opportunities beyond the field
Kaempferol at a glance
Per 200g serving
🥔 Standard potato 1–2 mg
🥦 Broccoli 10–15 mg
🌱 High Flavonoid Potato ~40 mg
Indicative figures based on current research.
Let's explore the possibilities together
Royal HZPC Group is actively exploring the future potential of High Flavonoid Potatoes.
We are interested in perspectives from:
- Retailers
- Processors
- Ingredient companies
- Food innovators
- Research partners
- Health and wellness markets
Where do you see opportunities? Let's start the conversation.
Potatoes with significantly increased antioxidant content
Discover how research into potatoes with significantly increased antioxidant content led to a patent application, supporting future innovation in potato breeding.