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Nutrition/Public Relations

SWEET VALENTINE! POTASSIUM IN POTATOES MAKES FOR A PERFECT HEADLINE DURING AMERICAN HEART MONTH

With Valentine’s Day and American Heart Month on the horizon, it’s no coincidence February is also Potato Lovers’ Month! The United States Potato Board (USPB) took this opportunity to reach out to hundreds of food writers, registered dietitians and bloggers with a “valentine.” It included a copy of the brand new Potato Nutrition Handbook, a fact sheet of “Ten Reason’s to Love Potatoes” and a recipe and photography of Quick and Healthy Mashed Potatoes—all wrapped up in a red envelope and sealed with tater-ific Valentine messages. Whether their readers wear their hearts on their sleeves or have hearts made of gold, they’ll likely be interested to learn potatoes are a good source of potassium. Research shows potassium may help lower blood pressure, contributing to a heart-healthy diet.

Stay tuned to hear about the hot potato results from this media outreach!

Nutrition/Public Relations

QUICK & HEALTHY MASHED POTATOES

Need a vegetable on the table in 20 minutes? You can do just that by microwaving potatoes to minimize cook time while maximizing nutritional value. Use nonfat plain yogurt or fat-free milk and a healthy butter spread to keep the potato naturally nutritious. This dish also packs a powerful potassium punch with more than 640 mg per serving.

Prep time: 10 minutes
Cook time: 10 minutes
Start to finish: 20 to 22 minutes
Cost per serving: $.37

1 1/4 lbs. Russet potatoes*
1/2 cup each: nonfat plain yogurt and fat-free milk
1 1/2 tablespoons healthy butter spread
1/4 teaspoon sea salt (or 1/2 teaspoon garlic or seasoned salt)
Freshly ground pepper to taste

Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover and mash well. Stir in yogurt, milk, butter spread and seasonings. Cook for a minute or 2 more to heat if necessary. Makes 4 servings.

*Yukon Gold, yellow or white potatoes can be substituted

Nutritional analysis per serving with skins:
Calories: 170, Fat: 3.5g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 220mg, Potassium: 644mg, Carbohydrates: 29g, Fiber: 2g, Sugar: 4g, Protein: 5g, Vitamin A:  10%, Vitamin C:  50%, Calcium:  10%, Iron:  6%

Nutrition/Public Relations

OPRAH’S “HEAVENLY” FOOD MADE HEALTHY

(Editor’s Note: Reprinted from February 2, 2010 issue of Shine from Yahoo®, EatingWell magazine, October 2, 2009 http://shine.yahoo.com/channel/food/oprah-s-heavenly-food-made-healthy-518936/)

If I was stranded on a desert island and could eat only one food for the rest of my life, it would have to be potatoes. I never get tired of them. Apparently, neither does Oprah Winfrey. She’s been quoted as saying, “My idea of heaven is a great big baked potato and someone to share it with.”

Love her, and love potatoes—my ultimate comfort food. I’ve got plenty of great potato recipes to make the most of this versatile vegetable. And don’t let the low-carb craze deter you from enjoying potatoes. They’re high in potassium, vitamin C and offer fiber, too, especially when you eat them with their delicious skin.

Here are some of my favorite healthy potato recipes:

Loaded Twice-Baked Potatoes (see recipe below) – Potatoes are one of the great comfort foods, especially when stuffed with a satisfying mixture of lean ground beef and broccoli florets plus reduced-fat sour cream and Cheddar cheese. Add a tossed salad and you have a healthy and hearty meal that will leave you feeling good.

Catfish & Potato Hash – Hash isn’t just for corned beef. It’s also great made with catfish—or other flaky white fish. Any ham adds flavor to the hash, but we think a higher-quality smoked ham will give you the biggest flavor-bang for your buck. Serve with a poached egg on top and a green salad.

Warm Chicken Sausage & Potato Salad – This super simple bistro-style salad is substantial with potatoes, arugula and chicken sausage.

Oven “Fries” – Coated with olive oil and baked in a hot oven, these fries are soft and buttery inside and crisp on the outside—the perfect combination.

Loaded Twice-Baked Potatoes
Active time: 30 minutes | Total: 40 minutes | To make ahead: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.

4 medium russet potatoes
8 ounces 90%-lean ground beef (see Variation)
1 cup broccoli florets, finely chopped
1 cup water
1 cup shredded reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced

• Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)
• Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
• Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
• Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

Vegetarian variation:
Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

Makes 4 servings.

Per serving: 274 calories; 10 g fat (5 g sat, 4 g mono); 52 mg cholesterol; 24 g carbohydrate; 22 g protein; 2 g fiber; 514 mg sodium; 740 mg potassium. Nutrition bonus: Vitamin C (42% daily value), Zinc (27% dv), Potassium (21% dv), Calcium (19% dv).

Nutrition/Public Relations

GREAT POTATO NUTRITION PR

Recently, the media has been very kind to potatoes…

• In addition to the USPB ad with the new potassium message (pages 196-197), potatoes were featured as one of the “35 Superfoods” in Family Circle’s Women’s Heart Health Report. Potato Salad is featured, based upon its Vitamin C, fiber, and resistant starch content. The article explains all these nutrients contribute to heart health. Readers of this issue received a double dose of potato nutrition messaging!
• In Shape magazine’s “One Month to a Healthier Heart” article, the third hint to good heart health is “Have a Baked Potato”. This recommendation is based on the fact potatoes are one of the top sources of potassium, and a recent study indicates if we double our consumption of potassium, we will halve our risk of heart disease. Bonus:  They list the potassium of both “potatoes (900 mg) and bananas (438 mg),” which positions potatoes very nicely!
• Oprah Winfrey has been quoted as saying, “My idea of heaven is a great big baked potato and someone to share it with.” We couldn’t ask for more! But there is…Shine.Yahoo.com republished the Cooking Light article, “Oprah’s Heavenly Food made Healthy,” which included all of the USPB’s big nutrition messages (potassium, vitamin C, fiber). Then it listed the writer’s favorite Healthy Potato Recipes. (see preceding article)

Family Circle (Feb 10).jpg
Shape Magazine_Have a Baked Potato_Page_1.jpg
Shape Magazine_Have a Baked Potato_Page_2.jpg
Shape Magazine_Have a Baked Potato_Page_3.jpg
Shape Magazine_Have a Baked Potato_Page_4.jpg

Tools for Industry/Domestic Marketing

INTRODUCING THE USPB RESOURCE CENTER

The USPB Resource Center is a Web-based tool that provides the industry and retailers the data, tools and capabilities to work effectively and maximize potato category performance. Everything from category performance consumer insight research to packaging elements and merchandising support is located at this one online location. The Resource Center was officially launched in November 2009 with an industry-wide training session via a webinar. A contest was then launched at the 2010 USPB Winter Meeting and Potato Expo 2010 to generate excitement and usage of the site by the industry.

Register and Win! Anyone who accesses the site between January 1 and March 1, 2010 can enter the contest for a chance to win one of three iPod nanos®. Winners will be announced at the 2010 USPB Annual Meeting, March 9-12, in Denver!

Dehy/International

SIZZLER JAPAN RENEWS

To build upon the launch of pumpkin mashed potatoes in October, Sizzler Japan launched mashed potatoes made with US dehy flakes on two new dishes: Steak with sautéed foie gras and steak with lobster. These launches are a direct result of one-on-one technical meetings with USPB Japan representatives, as well as ideas from the USPB mashed potato brochure which demonstrates the versatility of US potatoes, mashed potato trends around the world, as well as localized recipes. 

Dehy/International

BUILDING DEMAND THROUGH TRADE EDUCATION

The USPB recently conducted an educational seminar, promoting the benefits of dehydrated potatoes in bakery applications in Shenzhen, China. Shenzhen is one of China’s Special Economic Zones which has developed into a population of 14 million during the past 30 years. Its 2009 GDP reached US$ 114. 3 billion and with its close proximity to Hong Kong, the companies in Shenzhen are also open to new technologies and new applications, including those for the bakery sector.

Sixty two people from 34 companies attended the seminar where they learned about the various dehydrated potato products, as well as the benefits and applications related to baking. A live demonstration by Chef Alan Zou was given, highlighting six recipes utilizing US dehydrated potato flakes:  Multi-layer steamed bread with mashed potato, Potato pizza, Baguette with potato, Star-shaped cake with potato, Pudding & smoothie with potato and Custard tart.

Chef Chou concluded US dehy was a good bakery ingredient with big market potential.  He summarized with the following points:

• The recommended ratio of US dehy was 6-8% in dough and 50% for bread filling.
• Dehy improves the quality and appearance of bakery products
• Dehy brings added value and provides good potato flavor to bakery products
• Dehy improves the softness and moisture of bakery products, especially for toast
• Dehy is good for mixing with various fillings and extends other ingredients
• Dehy provides additional yield per recipe, thus increasing profitability
• Dehy helps to differentiate bakeries in comparison to other competitors not utilizing it

Participants from 34 bakeries learn about benefits of including US dehy at seminar in Shenzhen, China	Guests see procedure for including dehy into bakery applications first hand.  Following the demonstration of each recipe, participants taste test the recipe and experience the improved texture and taste by including US dehy into the formulations.

Frozen/International

“BETTER SPECS ARE BETTER” MESSAGE RESULTS IN UPGRADE BY RESTAURANT CHAIN

Based on training provided by the International Marketing representative in Central America, the restaurant chain Pollo Campestre in El Salvador decided to upgrade to a higher quality US frozen fry. They began serving the higher quality product in January and expect to see a three to five percent increase in sales as a result.  

Frozen/International

FROZEN POTATO PROGRAM SEARCHING FOR TECHNICAL EXPERT

The USPB is looking to hire a frozen potato technical expert to contribute their knowledge and experience to the Board’s work. The contracted individual or company should be able to carry out a project which includes analyzing the present technical aspects of the program and its messaging, with the objective of further enhancing the frozen potato program. Other duties will include creating new messaging, coordinating research, assisting with the development of promotional and technical training materials and programming, as well as hands-on frozen potato training of the USPB’s international staff and partners in the foreign markets. International travel is required. Please see attached  Request For Proposal (RFP) for further qualifications and proposal requirements. Proposals are due to the USPB by March 1, 2010.

Frozen/International

CONSUMER COOKING CLASSES TEACH KOREANS ABOUT USING US FROZEN POTATOES AT HOME

A cooking class, featuring US frozen potato recipes was recently conducted with VIP subscribers of Health Chosun, a monthly health magazine. The magazine has a circulation of 100,000 copies and is published by the largest media group in Korea, Chosun Ilbo Group. Held December 15 at the Sookmyung Women’s University Cultural Center, the cooking class was for moms & kids. The class featured healthy recipes for kids made with US frozen potatoes. The featured recipes were a Hash Brown Sandwich, an Herb & Garlic Potato Salad, a Baked Potato Boat and a Baby Baker Potato Skewers. The cooking class is featured in the January issue of Health Chosun.

Two additional consumer cooking classes were conducted at the cultural center of the GS Department Store/GS Mart chain. These classes featured recipes for a open quesadilla with Hash Browns and a chicken wrap with shoestring fries.

The USPB Korea also conducted a joint cooking class with the USA Poultry & Egg Export Council focused on a Christmas party menu. This class took place on December 17 at the Miele brand kitchen equipment showroom. Featured recipes were Whole Roasted Turkey and Potato Wedges, Warm Salad with Baby Bakers and Turkey Ham, and Whole Baked Cheese Potato with Chopped Kimchi. Before the class, there was a brief introduction meeting, and baked waffle potatoes were served for that session.  Afterwards, the cooking class was featured in one of the participants’ blog.

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