Latest  News


SNACMA supports Food Matters Live at London’s ExCeL on 19-20 November 2019

Issued 22 March 219

SNACMA is delighted to be a supporter of Food Matters Live 2019, the UK’s largest event showcasing the food and drink innovations shaping health and wellbeing. It returns to London’s ExCeL on 19–20 November 2019.

Food Matters Live brings together a cross sector community of engaged industry experts – the policy makers, the innovators, the fresh start ups, the established household names, in an unmissable two-day event. Join hundreds of innovators and speakers, and thousands of visitors at Food Matters Live 2019.

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More information

Contact: Andrew Curtis, Director General, Potato Processors’ Association Ltd at: or  +44 (0)70 3914 7088.

Latest figures confirm that 2018 was one of the worst GB potato harvests in recent years

Issued 11 December 2018

Figures published today by AHDB Potatoes [i] confirm that 2018 was one of the worst GB potato harvests in recent years, with volumes significantly lower than average and processors noting a direct impact on the quality of available raw materials.

Although the 2018 harvest is now complete, UK potato processors (crisp and French fry manufacturers) anticipate that the impacts of this year’s weather conditions will continue to be felt by the sector until at least summer 2019, when the early potato crop starts to be lifted.

At the start of the year cold and wet weather conditions, due to the ‘The Beast from the East’, contributed to late planting of crops in many areas. Problems were then compounded by unseasonably high spring and summer temperatures (including 10 consecutive days in July where recorded temperatures rose above 30⁰C) and a complete lack of rainfall in some areas.

Since mid-August weather conditions have improved, with growers making the best of a difficult season. However, these latest figures from AHDB confirm that there will be serious issues in terms of availability and quality of potatoes for processing through the first half of 2019.

As well as lower volumes of crop put into storage, the adverse growing conditions has impacted upon the quality of the potatoes and therefore the amount of useable crop. Potato size, defects and colour are the most notable impacts driven by levels of dry matter, secondary growth, cracking and bruising.

In addition, the combination of in field stress caused by the weather conditions, and the fact that some crops were harvested later than normal (to allow more time for them to grow), is likely to mean an increase in the volume of materials encountering an early dormancy break. This has significant implications for sprouting, which will lead to increased weight loss from stored tubers, increased sugars and will particularly impact on long term storage.

Similar adverse weather conditions were observed across many parts of mainland Europe, and this will limit surplus materials available for import. The lack of a definitive position on potato and potato seed importation, post-EU exit on 29 March 2019 only adds to the challenges faced by the sector.

UK potato processors are working with growers on scheduling to ensure maximum use of the usable crop and the whole of the supply chain is working together to ensure that they can continue to provide high quality finished products.

Processors are limited, to an extent, by the physical characteristics of specific varieties required for crisp and French fry production, but will of course take a pragmatic and flexible approach on specifications wherever possible.

[i] AHDB 11 December 2018,

AHDB Potatoes is a division of the Agriculture & Horticulture Development Board, and is committed to making the potato industry more competitive and sustainable through factual, evidence-based advice, information and activity. It is established via the Agriculture and Horticulture Development Board Order 2008 (Statutory Instrument). AHDB Potatoes is funded from the AHDB potato levy which is ring fenced to be used for the benefit of potato levy payers

Notes for editors

  1. The Potato Processors’ Association Ltd (PPA, is the trade association for the UK manufacturers of frozen chips and potato products, potato crisps, potato based snack products and dehydrated potato. We work through an alliance of Trade Associations, incorporating the Frozen and Chilled Potato Processors’ Association (FCPPA) and the producers of potato crisps and snacks (SNACMA,
  2. Crisps, frozen and chilled potato products, provide 61% of the value to the potato market (Kantar) and the consumer sales value (retail and foodservice) amounted to almost £4 billion in 2014.
  3. Collectively PPA members are the largest customers for GB potatoes, processing approximately 1.7 million tonnes of potatoes annually.
  4. There are >11,740 people in employment throughout our sector. Other jobs dependent on our supply chains are likely to double this total.

More information

Contact: Andrew Curtis, Director General, Potato Processors’ Association Ltd at: or  +44 (0)70 3914 7088.

New videos for SMEs on tools for managing acrylamide

Issued 23 November 2018

The European Snacks Association (ESA) has produced three short videos intended to help manufacturers of potato crisps made from fresh sliced potato, as well as dough-based potato crisps, snacks, and crackers, when implementing Commission Regulation (EU) 2017/2158.

The Regulation, which applies across the EU from 11 April 2018, establishes mitigation measures and benchmark levels to help food businesses reduce the presence of acrylamide in their products.

All three videos share the same introductory part, after which they take a deeper dive into one of the following topics:

This video covers selection of appropriate varieties of potatoes intended for sliced potato crisps, including specifications on sugars and appropriate storage regimes to avoid sugar sweetening.

This video covers process design for sliced potato crisps, including fryer exit temperature and managing and measuring moisture content in fried potato slices. It also covers aspects such as colour sorting as a means for manufacturers to identify defects, individually and partially over fried potato slices and reject product which do not meet specifications.

This video covers recipe and process design for dough-based potato crisps, snacks, crackers and other dough-based potato products, including partial substitution of potato ingredients, and processing tools including asparaginase, acids, and calcium salts. The video also covers aspects such as managing and measuring moisture content in finished product.

Contact: Andrew Curtis, Director General, Potato Processors’ Association Ltd at: or  +44 (0)70 3914 7088.

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