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 trademark 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. These ideal growing conditions are what differentiate Idaho potatoes from potatoes grown in other states. For more information, visit: www.idahopotato.com.
