EAGLE, Idaho, April 1, 2014—Health issues have become hot button foodservice topic as consumer lifestyle concerns continue to grow. In particular, consumer awareness of gluten as a trigger for autoimmune and other conditions has rocketed to prominence, creating both a new industry of gluten-free products and a new gluten-free menu category. While the resulting wave of gluten-free menu requests has stymied many a foodservice operator, a popular, widely available solution is always at hand: Idaho® potatoes.
All natural and packed with goodness (for just 110 calories, a medium skin-on potato contributes more potassium than a banana, nearly half the daily value of vitamin C, and is an excellent source of fiber), Idaho® potatoes provide a tasty foundation for gluten-free appetizers, salads, sides, entrées and desserts. On a dedicated web page, the Idaho Potato Commission (IPC) has compiled the Idaho® potato’s gluten-free benefits and favorite gluten-free recipes. In fact, many of the foodservice recipes in the IPC database fit the gluten-free profile. Nor are operators limited in the selection of Idaho® potato varieties. Idaho grows and packs over 25 types, each offering unique appearance, flavor profile and recommended usage.
For more information about Idaho® potatoes as a solution to gluten-free menu planning, visit foodservice.idahopotato.com.
About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered certification mark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho Potatoes their unique texture, taste and dependable performance, that differentiates Idaho® potatoes from potatoes grown in other states.
For more information, please visit www.idahopotato.com
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