When last year’s potato harvest yielded more tubers than the brand could use for chips, Ancient Crunch saw an opportunity to expand into a new category. Rather than let a surplus go to waste, its team developed Vandy Classic Steak Fries, marking the brand’s first move into the frozen food aisle and bringing Ancient Crunch’s ingredient-first approach to a new part of the grocery store.

“We’ve always believed that great food starts with great ingredients, and Vandy’s Classic Steak Fries are a perfect example of that,” said Seth Goldstein, a co-founder of New York City-headquartered Ancient Crunch. “Our chips have always had that unmistakable french fry flavor, so making fries felt like a natural next step. We wanted to create a steak fry with a crispy outside, a fluffy center and the kind of real potato flavor that makes you want another bite.”

Vandy Classic Steak Fries are now available exclusively at Sprouts Farmers Market locations in the USA for $12.99.

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Falcon Agrifriz operates a state-of-the-art potato processing facility in Gujarat, producing a range of frozen products for domestic and international markets. Its french fry line capacity is 15 tons per hour, while potato specialty line capacity is 3.5 tons hourly.

The acquisition will complement McCain’s existing operations in Mehsana, strengthening its manufacturing footprint and creating a strong platform to support future growth and serve growing domestic demand and key export markets.

“India continues to be a priority growth market for McCain Foods,” said Pierre Danet, the company’s regional president for Asia Pacific and South Africa. “This acquisition reflects our confidence in the Indian market and builds on nearly three decades of continued investment in our people, local operations and agricultural partnerships. By strengthening our manufacturing network, we will be better positioned to grow alongside our customers, growers and communities for the long term.”

Since launching in 1998 with a three-person team, McCain has steadily expanded its operations and workforce in India. Today, it employs more than 940 people directly and partners with over 2,500 farmers across the country. The addition of the Falcon Agrifriz processing facility will complement the company’s existing Mehsana operations, creating greater flexibility across its manufacturing network and strengthening its ability to serve customers.

Falcon Agrifriz has built an organization of more than 450 employees along with relationships with over 1,000 farmers across Gujarat, providing a strong foundation for the business. In addition to shoestring french fries, the company’s portfolio of Just Crave brand products includes skin-on fries, potato wedges, hash browns and potato cheese balls.

“We are proud of the modern, fully automated processing facility we have built at Falcon Agrifriz in less than two years, and especially proud of the talented employees and growers who have helped bring it to life,” said Vice Chairman Parthajeet Patnaik.

“McCain shares our values and our confidence in the growth potential of India’s frozen food market,” added Manish Tibrewal, director chief executive officer of Falcon Agrifriz. “As a global leader in frozen potato products, McCain is the right company to build on the strong foundation we have established and take the business forward.”

The acquisition builds on McCain’s recent investment in India, including the completion of a CAD $135 million expansion of its existing operations in Gujarat, creating jobs for 110 full-time employees and 150 contract workers.

“McCain has been part of India’s food and agriculture sector for nearly thirty years and we remain committed to its continued growth,” said Aditya Krishna, managing director of McCain Foods India. “Our success has been built alongside our people, growers, customers and communities. We look forward to welcoming Falcon employees and growers to the McCain network and continuing to create local employment opportunities and support regional industrial development.”

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By combining the UltraCrunchy line’s long-lasting crunch with popular sea salt and pepper seasonings, which according to Innova recorded average annual growth of 31.6% in European potato product launches featuring this flavor profile between October 2020 and September 2025, the Leuze-en-Hainaut, Belgium-headquartered company is providing foodservice operators a high value-added product enrobed in a special coating that ensures a crispy texture after cooking.

Supported by strong market momentum, with crunchiness now identified as the leading satisfaction driver for 73% of consumers and coated and battered formats ranking among the fastest-growing frozen subcategories, the range is recognized as one of the most distinctive product lines in the Lutosa portfolio.

With the debut of UltraCrunchy Sea Salt & Pepper Fries, Lutosa is taking another step forward by combining its signature potato product texture with an appealing flavor that has already been confirmed by positive response to the Sea Salt & Pepper Crinkle Wedges introduced earlier this year.

The subtle blend of sea salt and pepper yields an intense yet balanced flavor that naturally enhances the taste of potato without overpowering it. The range’s characteristic ultra-crispy exterior creates a pleasant contrast with the soft potato center. SIAL visitors are invited to sample the product at Lutosa’s stand, #S179 in Hall 5A, .

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Respondents rated fries from 20 different fast food restaurant chains, only evaluating fries they had personally tried. Key findings follow below:

• McDonald’s ranked #1 overall, earning the highest average rating at 7.3 out of 10. It dominated the state-by-state results, taking the top-rated spot in 36 domains. It was also the most widely tried chain by far, with 99.7% of respondents saying they had eaten McDonald’s fries before.

• Five Guys and Chick-fil-A were virtually tied for second place nationally, with both chains earning a rounded average rating of 6.7 out of 10. Five Guys performed especially well in the state-by-state results, while Chick-fil-A’s waffle fries helped the chain stay near the top nationally.

• Thin/shoestring fries were America’s favorite type of fry, chosen by 35% of respondents.

• Ketchup remains the classic dipping sauce favorite, with 42% of the survey sample choosing it as their preferred fry condiment.

The national top 10 highest-rated fast food restaurant fries on a scale of 10 ranked as follows:

McDonald’s — 7.3; Five Guys — 6.7; Chick-fil-A — 6.7; Arby’s — 6.3; Wendy’s — 6.1; Checkers / Rally’s — 6.0; Popeyes — 5.9; In-N-Out Burger — 5.8; Shake Shack — 5.8; Culver’s — 5.8.

Arby’s ranked fourth overall with a 6.3 average rating, proving that seasoned curly fries can still compete with the classic straight-cut style. Wendy’s rounded out the top five with a 6.1 average rating, while Checkers / Rally’s and Popeyes followed close behind.

The middle of the rankings included several chains known for distinctive fry styles. In-N-Out Burger, Shake Shack, and Culver’s all averaged 5.8 out of 10, while Burger King, Steak ’n Shake, Raising Cane’s, and Whataburger landed in the mid-5 range.

At the bottom of the national list were Zaxby’s, Bojangles, White Castle, and Cook Out. However, lower national rankings do not necessarily mean a chain lacks local popularity. Bojangles, for example, ranked 18th overall but still earned the top fry rating in South Carolina.

The Highest-Rated Fast Food Fry in Every State
When the results were broken down by state, McDonald’s once again dominated. McDonald’s earned the highest-rated fries in 36 states, making it the clear winner on the state-by-state map.

Some states were especially enthusiastic about McDonald’s fries. Respondents in Massachusetts and Alabama gave them an average rating of 7.9 out of 10, among the highest state-level scores in the survey. New Mexico, New Jersey, South Dakota, Nebraska, Kansas, and Louisiana also gave McDonald’s fries especially strong ratings.

While McDonald’s had the widest reach, Five Guys was the only other operator with a major showing across the country. It earned the top fry rating in nine states: Arkansas, Colorado, Idaho, Maine, Minnesota, New Hampshire, Tennessee, Vermont, and Wyoming. Its strongest state-level performance came in Maine, where Five Guys fries averaged 7.6 out of 10.

A few other chains carved out smaller but notable wins. Arby’s came out on top in Alaska and Oregon, showing that curly fries still have a loyal following. Chick-fil-A claimed the highest fry rating in Delaware and Utah, while Bojangles stood out as South Carolina’s top-rated fry pick.

No surprises here: McDonald’s was the only franchise to win in every major part of the country. Still, the scattered wins from Five Guys, Arby’s, Chick-fil-A, and Bojangles show that fry preferences can shift depending on region, chain availability, and local loyalty.

What Makes the Perfect Fry?
When Americans picture the perfect fry, they’re most likely thinking of a thin, crispy classic. Thin or shoestring fries were named the best fry type overall, earning 34% of the vote. That made them more than twice as popular as the next highest-ranking style.

Curly fries came in second at 16%, while thick-cut or steak fries and waffle fries were nearly tied, each earning 12% of the vote. Another 11% of respondents said they had no preference in fry shape, proving that for some people, a hot, salty fry is enough, no matter how it’s cut.

The full fry-type ranking was recorded as follows: Thin/Shoestring fries – 34%; Curly fries: 16%; Thick-cut/ Steak fries – 12%; Waffle fries – 12%; No preference in shape – 11%; Crinkle-cut fries – 10%; Sweet Potato fries – 5%.

Ketchup is Favorite Dipping Sauce

When it comes to dipping, classic ketchup still ranks first. Ketchup was America’s favorite fry dipping sauce, chosen by 42% of respondents. That made it more than three times as popular as ranch, which placed second at 12%.

A surprising number of people said fries do not need any flavor enhancement at all. “No Sauce Needed” ranked third, garnering 9% of the vote and beating out options like fry sauce, honey mustard, barbecue sauce, and cheese sauce.

Figures for the top dipping sauces are:

Ketchup – 42%; Ranch – 12%; No Sauce Needed – 9%; Fry Sauce – 8%; Honey Mustard – 8%; Barbecue Sauce – 5%; Cheese Sauce/Queso – 4%; Garlic Aioli – 4%/

So, what does America’s ideal fry order look like? Based on the data, it’s probably a hot batch of thin, crispy fries with ketchup on the side, unless the consumer is part of the loyal group that believes a great fry should stand on its own.

Complete survey details are available by visiting: https://highriskpay.com/best-fast-food-fries/

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Originally formulated to meet the growing demand for unique sensory dining experiences, Really Crunchy Fries were developed exclusively for the out-of-home channel, bringing a new dimension to one of Britain’s favorite side dishes.

Foodservice operators need products that are simple, reliable and efficient to prepare across different kitchen environments. Really Crunchy Fries answer both needs. They give diners a sensory experience while providing operators with a versatile, dependable fry solution.

“Expectations of foodservice operators have never been higher. Guests want to be wowed like never before, and every element of a dish needs to deliver a great quality sensory experience that goes beyond just taste,” said Alecia Brown, Lamb Weston’s UK & Ireland marketing manager. “Our industry-leading innovations in frozen fries have created a legacy for world-famous potato solutions in quality, taste and heat-holding capabilities. Now the time is right to elevate the fry experience to a new standard in indulgent, sensory potato enjoyment.”

Crunch = Texture + Sound + Sensory Stimulation + Perceived Quality
The appeal of Really Crunchy Fries goes beyond taste. Recent sensory data highlights the important role that texture plays in how consumers perceive and enjoy food, while research into multi-sensory eating shows that sensory cues including texture, sound and aroma can influence both taste perception and the overall pleasantness of food.

Analysis published in Food Quality and Preference in 2025 suggested that environmental sounds can influence taste perception and liking, with the researchers suggesting that the effect on liking may be linked to sensory-emotional stimulation.
For restaurant operators, this underlines the opportunity to make texture and sound part of the dining experience – creating food that doesn’t just taste good but delivers a memorable sensory experience. With a 9% visible coating, Really Crunchy Fries offer added crunch for the consumer, and a longer hold time for the operator makes them ideal for loading up.

Lamb Weston has combined more than a decade of consumer and foodservice sales data, alongside feedback from chefs and guests, to identify the attributes that matter most when choosing a high quality frozen fry – real potato taste, high levels of crispiness and long-lasting crunchiness. The result is Really Crunchy Fries – with a distinctive, rough outer texture designed to deliver an indulgent, artisanal-style experience while retaining the operational benefits operators need.

“We set out with a clear vision to create the crunchiest fry we’ve ever made, and we have cracked it,” said Brown. “This is an exciting product that is uniquely different in appearance and mouthfeel, offering an unbeatable fry experience for diners and an unbeatable product solution for forward-thinking foodservice operators.”

Putting the Crunch Center Stage
To bring the range to life, Lamb Weston is putting Really Crunchy Fries at the heart of a program of activity designed to engage chefs, operators and foodservice decision-makers.

Following a recent appearance at the Beef Stock event with key customer account Beefy Boys, Lamb Weston is continuing its campaign presence at the StrEAT Food Awards in September, where it is an event sponsor and will be sampling Really Crunchy Fries with foodservice professionals attending the event. The live final will take place on September 22 at Big Penny Social in London.

Later in the Autumn, the company will partner with Great British Chefs to showcase the versatility of Really Crunchy Fries through a series of reels, stills and recipes created by Chef Robin Gill. The collaboration will feature three loaded dishes – Greek Salad Fries, Kimchi Disco Fries and ’Nduja Vodka Fries.

— Reported by Malcolm Cameron

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“Over the years, McCain has built a deep legacy in the country partnering with growers, pioneering the development of french fry potato varieties suited to Indian conditions, contributing to the growth of the food processing industry, and supporting communities through initiatives such as Project Shakti and Project Utthaan,” said the new managing director. “I am grateful for the opportunity to build on this strong foundation, and equally excited about the road ahead as we continue to grow the category, strengthen the McCain brand, and create long-term value for our growers, customers, consumers, and communities.”

The McCain Foods business in India is a wholly-owned subsidiary of Florenceville, New Brunswick, Canada-headquartered McCain Foods Limited. Since 1998, it has been engaged in agriculture R&D and development of the frozen food market in India and other subcontinent countries. The company’s offerings, which include an extensive range of value-added potato products, are served by leading fast food chains and other restaurants, hotels and caterers and are available at retail stores for in-home consumption. Among specialty items sold in the Indian market are Marsala Fries, Chilli Garlic Bites, Veggie Nuggets, Aloo Tikki and restaurant-style cheese-filled Mini Samosas.

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With loaded jacket potatoes enjoying a resurgence across the out-of-home market, the new line enables wholesalers and caterers to capitalize on one of the foodservice sector’s most adaptable menu staples. Suitable for schools, hospitals, universities, garden centers, cafés and workplace catering, the products provide a convenient solution that combines operational efficiency with broad menu appeal.

Established more than 30 years ago, Saxon Foods has built its reputation as a plant-based specialist producer which includes ready baked potatoes and convenience foods for foodservice and retail sectors. Based in the heart of one of the United Kingdom’s leading potato-growing regions, the company works with growers across Lincolnshire, Yorkshire and East Anglia to source quality British potatoes for professional kitchens. Operating from a dedicated meat and allergen-free manufacturing facility in Scunthorpe, North Lincolnshire, it has achieved the highest BRCGS AA+ certification and supplies many of the UK’s leading retail and foodservice customers.

The new range includes small, standard, large and XL Ready Baked Jacket Potatoes, enabling operators to choose the most appropriate size for different menu formats and occasions. Quickly prepared from frozen form in either a microwave or conventional oven, the products provide improved consistency and minimize food waste in busy commercial kitchens.

Versatile enough to be served as a traditional dine-in meal, loaded with a wide variety of toppings or incorporated into grab-and-go meals, the range supports caterers looking for flexible menu options without compromising on quality or consistency. As operators continue to maximize ingredient utilization and deliver value-led menus, jacket potatoes offer a simple way to create premium meal options using existing fillings and toppings.

“We’re seeing renewed interest in jacket potatoes because they deliver exactly what both operators and consumers are looking for,” said Oli Sampson, managing director of Central Foods. “They offer excellent value, can be customized with an endless variety of toppings and work across multiple dayparts, from grab-and-go lunches to substantial dine-in meals. At the same time, they help operators simplify kitchen operations by reducing preparation time, minimizing waste and delivering consistent quality with every serving.”

Steve Humphrey, managing director at Saxon Foods, added: “Central Foods has built an excellent reputation for supplying quality frozen products to the foodservice sector, making them a natural distribution partner for us. Our ready baked jacket potatoes have been developed specifically for professional caterers, delivering the consistency, convenience and flexibility that today’s busy commercial kitchens demand. We’re looking forward to working together to make the range more accessible to wholesalers and operators throughout the UK.”

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The program gives McCain teams and growers a shared, consistent view of crop performance throughout the season, using data-driven insights to help identify variability earlier and prioritize attention where it matters most.

Across distributed grower operations, field insights are often fragmented or delayed, making it difficult to align decisions, target field visits, and respond quickly to emerging challenges. This program aims to address those gaps by creating a simple, scalable way to support visibility and decision-making across participating contracted acres.

Through the program, growers and McCain personnel will have access to continuous field-level visibility driven by clear, actionable insights that highlight where attention is needed most. These insights help highlight areas within fields that may require additional attention, supporting growers and agronomy teams in focusing scouting efforts, prioritizing actions, and improving in-season decision-making to enable more coordinated action throughout the season.

“Through this grower pilot program, we are working to provide our growers with better visibility into their fields and more targeted support during the season,” said Jeremy Buchman, director of agronomy at McCain Foods. “By aligning our teams and growers around a shared view of performance, we can act earlier, focus on the right areas, and improve outcomes together.”

Ceres AI supports the program by translating field-level data into clear, actionable insights that align with McCain’s existing workflows and systems. This ensures that insights are not only visible but also directly support how teams and growers make decisions day to day.

“At its core, this work is about helping growers and McCain teams make better decisions, faster at scale,” said Anubhav Sharma, head of marketing at Ceres AI. “By turning complex field data into clear insights, we are supporting focused scouting, better coordination, and more effective decision-making across participating acres, in a way that aligns with McCain’s broader agricultural goals over time.”

The initiative reflects a broader shift toward more connected, data-driven agriculture, where growers and enterprises operate from a shared understanding of field performance rather than disconnected observations.

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Founded in 2024 by post-college classmates, former restauranteurs and food truck operators, Jesse & Ben’s products are now available in more than 3,500 stores across the USA, including Whole Foods Market, Sprouts Farmers Market, Target, Thrive Market, Fresh Thyme, MOM’s Organic Market, and hundreds of independent retailers.

The brand was put on the map early on through nationwide launches at Sprouts and Whole Foods Market. Momentum continued to accelerate following a nationwide rollout at Target and regional rotations at Costco.

The recent financing round led by Greycroft attracted investment from the firm’s consumer brands fund, championed by Partners Brian Bustamante-Nicholson and Eric Ryan. Ryan, co-founder of Method and Olly, will join the frozen french fry company’s board.

“Jesse and Ben’s is building exactly the kind of consumer brand we look to support, one that brings new energy to a large, established category,” said Brian Bustamante-Nicholson, partner at Greycroft. “We believe their growth reflects strong consumer demand for simpler, better ingredients, and we’re excited to support the team as they continue to scale.”

Alongside lead investor Greycroft, the round saw participation from Rich Products Ventures, the corporate venture arm of the global, family-owned Rich Products, along with existing backers Willow Growth Partners, Sling Ventures, Midnight Venture Partners, and grt sht ventures.

Additional investors in the round include leading consumer operators and founders, including Andrew Abraham (Orgain / Humble Growth), Carter Comstock (Freshly / Comstock Growth), Allison and Stephen Ellsworth (Poppi), Nic Jammet (Sweetgreen), and Jordan Brown (Hu Chocolate), as well as creator-investors including Lauryn and Michael Bosstick (Dear Media / The Skinny Confidential) and others.

“Jesse and Ben’s is doing exactly what we look for in the future of food: taking a massive, legacy category like frozen fries and completely reinventing it with a clean-label, brand-led approach. Their incredible performance and the way they’ve captured the cultural moment around better-for-you ingredients in under two years is incredible. We are thrilled to support the team as they scale this disruption nationwide,” said Brian Bernstein, principal at Rich Products Ventures.

The company was founded two year ago by Jesse Konig and Ben Johnson (pictured above left to right), two restaurant operators who launched their namesake brand on retail shelves. Sales grew by over 1,100% in 2025 and are on track to expand another 300-400% in 2026.

The enterprise debuted with three restaurant-quality varieties made exclusively from russet potatoes, 100% grass-fed beef tallow or avocado oil, and seasonings, bringing an elevated french fry experience into homes across America. This year’s new launches including Sweet Potato Tallow Fries (just sweet potatoes, 100% grass-fed beef tallow and sea salt); and Crinkle Cut Beef Tallow Fries.

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“Potato producers realized that the only way to improve market conditions was to plant less. This responsible decision paves the way for a more balanced market,” stated a press release issued by the market exchange platform’s Gembloux, Belgium-based office on June 30.

Faced with a historically difficult marketing year, characterized for many weeks and months by spot prices ranging from 0 to €2€/100 kg (unseen during the last decades) and low contract prices for the next season, farmers have adjusted their planting areas. “Despite the lack of genuinely more attractive alternatives in other arable crops (cereals, vegetables, rapeseed and flax), growers sensibly decided they should plant less potatoes,” stated NEPG’s press release.

The planted area in 2026 will likely be down by around 67,200 hectares (from 604,100 last year to 536,900 hectares this season). While the reduction is now a certainty, it it is still too early to draw any conclusions about the size of this year’s harvest. Weather conditions over the coming months will be decisive, with yields and quality remaining highly uncertain – particularly with impact from the recent heatwave.

Ex-Field Contract Price Level Causes Concern
With ex-field contracts at around €12.50 per 100 kg offered by processors, some growers had no choice but to accept such those low prices, according the NEPG. At these price levels, which do not reflect the continuous rise in production costs (fertilizer, fuel, electricity, machinery, etc.), the economic viability of many farmers could be jeopardized.

The NEPG believes that this pricing strategy could have long-term consequences for the entire sector, including the processors of frozen fries and other value-added potato products. It stated: “The industry’s long-term viability depends on balanced contractual relationships that guarantee remuneration in line with producers’ economic realities.”

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