USPB Participates in The Philippines-China Bakery Show

Two key activities of the United States Potato Board’s International Ingredient Program are research and trade education. USPB Global Ingredient Marketing Manager TK Kuwahara shares
Kuwahara: “At the Filipino - Chinese Bakery Show in Manilla we were able to share the results of a pizza crust application study that we had completed. This study showed that the addition of 14 percent dehydrated potatoes increased the yield and improved the texture of the dough. We had the researchers of the study in our booth answering questions. We demonstrated the formula so the audience could experience it first-hand. So they saw the dough being made with the dehydrated potatoes and then we baked it there in the booth so they got to taste it and experience the texture. We had about 5,000 attendees at the trade show with 360 companies requesting additional information.”
Thirty companies requested samples to test U.S. potato in their current formulations - and currently two companies have launched pizza crust with U.S. dehy potatoes. Kuwahara adds.
Kuwahara: “Activities like the research and trade education, giving out samples, and getting companies to launch new products creates net-new business for U.S. potatoes in foreign markets.”