WISCONSIN - In this piece from the Wisconsin Potato and Vegetable Growers Association, author Jenny Heap MS, RDN highlights how recent research and national media attention are spotlighting potatoes as a powerful fuel for endurance athletes:

In May 2025, the Washington Post published an article entitled, Powered by potatoes: Endurance athletes are chasing speed with spuds. The humble potato – cited as a mild, carbohydrate-packed fuel option – is growing in popularity among endurance athletes like cyclists and ultramarathoners, some of whom are diversifying their mid-competition fuel options by adding potatoes to the rotation. Though the interest in plant-based and clean-label eating is nothing new, this potato hack is refreshingly unorthodox.…but should it be?

This athletic attention is more than a fad – in fact, it’s backed by research and may have been sparked, in part, by research supported by the Alliance for Potato Research and Education (APRE) and published in the Journal of Applied Physiology in 2019. In a randomized crossover trial, 12 trained cyclists were fueled with russet potato puree or a commercial energy gel during a two-hour cycling challenge followed by a time trial. The cyclists consumed water only for the control cycling challenge. Results showed that the potato puree and commercial carbohydrate gel were equally effective in sustaining blood glucose levels and improving speed during the time trials.

While the study wasn’t double-blinded (athletes knew what they were consuming), blood draws during the potato and carbohydrate gel-fueled cycling challenges showed similar increases in circulating glucose, indicating comparable carbohydrate availability.

Results of a subsequent study published in 2020 also supported potatoes as a worthy alternative to commercial sports supplements in recreationally active adults. When compared with commercial sports supplements, potato-based products were equally effective in replenishing muscle glycogen post-workout.

“Another consideration important to many consumers is the environmental impact of their food choices,” says Annie Wetter, retired professor of nutrition at the University of Wisconsin–Stevens Point and expert in sports nutrition and eating for wellness. Most sports foods (gels, bars, chews) are ultraprocessed foods that require manufacturing and shipping from far-flung places. Their wrappers cannot be recycled or repurposed and clog landfills. “But potatoes are a minimally processed food that Wisconsinites can purchase directly from local farmers to support their local economy and reduce their diet’s environmental impact. Many grocery stores feature Wisconsin-grown potatoes, so even potatoes from the store will have lower food miles than foods grown and processed elsewhere.”

Potatoes as a Whole-Food Fuel

What makes potatoes so well-suited as a fuel for physical activity? In evaluating carbohydrates as fuel, it's important to think of them in terms of the total package. Whole foods like potatoes bring a naturally deep bench of beneficial macro- and micronutrients. One medium (5.3 ounces) skin-on potato provides the following:

Complex Carbohydrate (including fiber and starch): 26g

Starch is the primary carbohydrate supplied by potatoes, most of which is present in the form of amylopectin (easily digested) and amylose (a resistant starch that undergoes fermentation in the gut and supports a healthy microbiome). Potatoes also deliver 2 grams of dietary fiber, only half of which is found in the skin, so even a peeled potato will provide some fiber to moderate digestion.

Potatoes provide carbohydrates with staying power. The combination of starch and fiber ensures that both immediate and sustained energy is on board to power performance of all kinds – from trail runs to team calls to post-work pick-up games.

See the full piece here.

WASHINGTON, DC - On the heels of last month’s Brazil Conference, which brought a record number of fresh fruit and vegetable industry leaders together, the International Fresh Produce Association continued its ongoing efforts to help its member community shape the future of food and climate as part of São Paulo Climate Week.

“With all eyes on Belem, Brazil, for COP30 in November, IFPA saw an opportunity to showcase fresh produce and floral as a key part in creating a more resilient food system worldwide,” said IFPA Vice President of Sustainability Tamara Muruetagoiena in the recent release. “Fresh produce is a powerful climate solution, and the energy and innovation I saw in São Paulo were undeniable.”

She noted that IFPA made significant progress in advancing industry representation and in-conjunction programs with COP30; this year marks the third consecutive year the organization has engaged with the United Nations Climate Change Conference.

Prior to COP30, IFPA has several other sustainability programs on its agenda, including:

• The Australian Sustainability Summit, September 16 in Melbourne. This program will unite growers, marketers, retailers, solution providers, and industry leaders to discuss topics such as climate resilience, circular packaging, regenerative agriculture, sustainability reporting, and more. Muruetagoiena will also provide an exclusive preview of the IFPA Global Sustainability Framework, set to guide the industry on climate action, nature-positive practices, and sustainable growth.
• Climate Week NYC, September 21-28 in New York City. In addition to connecting with its members also attending Climate Week, IFPA will engage in events organized by collaborators like the Consumer Goods Forum, Rainforest Alliance, ReFED, the Regen House, and the U.S. Chamber of Commerce.
• Global Sustainability Framework collaborative work session with Consumer Goods Forum, October 15 in Anaheim, California. To be held prior to the IFPA Global Produce & Floral Show, CGF and IFPA representatives will meet to further plan framework implementation, which focuses on sustainable packaging, regenerative agriculture, food loss/waste, social responsibility, and climate change.

"Looking ahead to October and the Global Show, I am excited about the momentum surrounding the sustainability framework. This is a natural extension of our prior collaboration with the Consumer Goods Forum, where we led the creation of environmental benchmarks for produce and floral,” Muruetagoiena commented.

“With climate and environmental changes continuing to happen at a rapid pace, we need to prioritize future-proofing our food systems, which is also part of IFPA’s strategic plan. This includes everything from climate policy, climate research, and investment, as well as aligning with other like-minded global organizations to develop solutions to ensure the long-term sustainability and viability of the global produce and floral community.”

Additional resources on regenerative agriculture, including case studies, Virtual Town Halls, working group insights, and more, are available on the IFPA website.

LOUISVILLE, KY - Publix recently shared the following press release announcing its newest location in Kentucky that opened at 150 Flat Rock Rd., Louisville, KY, 40245 on September 6th.

"We are excited to open our third location in Louisville on our 95th anniversary," said Publix Media Relations Manager Jared Glover in the recent release. "Today we honor a legacy built on making sure our associates know they belong, providing premier customer service, producing quality products, and committing to give back to the communities we serve."

95th anniversary bag

To celebrate its 95th anniversary, Publix handed out commemorative reusable bags to the first 95 customers in line at the grand opening.

Traditional departments

• Deli — features a full-service deli counter with a variety of meats and cheeses, an international selection of olives, antipastos, hummus, and more than 200 artisan cheeses from the United States and around the world.
• Produce — carries organic and conventionally grown fresh fruits and vegetables, with locally grown produce and exotic choices from around the world. The floral department stocks bouquets bursting with colors depicting the changing seasons.
• Bakery — scratch bakery that offers an array of cakes, cookies, and pies as well as wedding cakes and decadent desserts made by skilled decorators. Breads and rolls are baked fresh throughout the day.

• Meat — features custom cuts of meat, including Publix's private label all-natural and organic GreenWise chicken. Customers seeking a home-cooked meal with minimal prep time can choose from ready-to-cook items prepared fresh daily.
• Seafood — carries fresh seafood delivered throughout the week. It includes wild and farm-raised fish, as well as a wide variety of shellfish. Publix’s whole fish and fillets are fresh, never frozen. Sushi chefs create delectable hand-rolled selections daily.
• Pharmacy — full-service pharmacy that also includes a large variety of body care products and a wide selection of natural and conventional vitamins, minerals, and supplements.

Special services

• Publix Liquors — offers beer, wine, spirits, and a variety of soft drinks and accessories all in one convenient adjacent location.
• Publix Delivery — powered by Instacart.
• Pharmacy drive-thru — a convenient drive-thru option for prescription pickup.

VALENCIA, CA - At Southern Innovations 2025, Sunkist Growers will be showcasing a fresh start to the California citrus season with a full lineup of seasonal standouts—grapefruit, Valencias, conventional and Meyer lemons, Cara Caras, California Mandarins, and more. Cassie Howard, Senior Director of Category Management and Marketing, shared the details.

“Southern Innovations is a great opportunity to reconnect with our partners in a focused, collaborative environment. One of our top goals is to share early insights around the upcoming California citrus crop—with a special focus on California Mandarins and Cara Caras, which continue to be a bright spots for category growth,” Cassie began telling me. “We’re also excited to hear what’s resonating in stores, so we can continue to support our retail partners with data-backed strategies and turnkey solutions that meet evolving shopper expectations.”

At the Sunkist® booth, visitors can explore the supplier’s grower-led citrus programs and learn how the Sunny Days platform connects Sunkist’s rich heritage with innovation, storytelling, and sustainability. Stop by booth #312 to see Sunkist’s merchandising tools, packaging, and the retail solutions that keep citrus top of mind and in carts.

“We want visitors to walk away inspired by what’s next for citrus. Whether it’s our premium-quality fruit, sustainable growing practices, or data-backed merchandising programs, we’re focused on helping buyers drive year-round success—starting with the first pick of the season,” Cassie explained.

Outside of Southern Innovations, October marks National Breast Cancer Awareness Month, and Sunkist is proud to continue its partnership with National Breast Cancer Foundation through the Power with the Pink Orange™ campaign. From limited-edition Cara Cara packaging to collaborative retail activations, the supplier is inviting partners to create an impact that goes beyond the shelf.

As we continue to follow along with Sunkist and other fresh produce providers, keep clicking back to ANUK.

CHINA - VentureFruit has announced a major step in the global expansion of TUTTI™ apples, the world’s first apple specifically bred to tolerate hot climates, with the appointment of a new exclusive growing and sales partner in China.

Under the agreement, Joy Wing Mau, a leading fruit grower, marketer, and exporter in China, will plant 300 hectares of TUTTI™ apples, leveraging its capabilities to bring the TUTTI™ apple brand to consumers across China.

Morgan Rogers, VentureFruit General Manager, says the license is another milestone for the partnership and a significant step towards the goal of expanding the TUTTI™ apple programme to 1,200 hectares globally by 2030.

Joy Wing Mau’s scale, expertise in growing, and market reach make them an ideal partner to introduce TUTTI™ apples to China. As one of China’s largest produce companies, with world-class sales, marketing, and logistics expertise, Joy Wing Mau will be a valued addition to the global TUTTI™ apples network, and this collaboration will accelerate the brand’s momentum in Asia,” says Rogers.

Since its launch in February 2023, TUTTI™ apples have expanded rapidly, with over 900 hectares now licensed across Spain, Latin America, China, and the United Kingdom.

Joy Wing Mau was founded in 1998 with the mission of “Better Fruit, Better Life”. Today, the company’s supply chain spans over 300 cities in China, servicing over 40 wholesale markets, more than 10,000 retail outlets, and 25,000 fruit specialty stores, alongside 5 leading e-commerce platforms.

You Wenzhe, Joy Wing Mau Fruit Technology Corporation General Manager, says in the recent release, "As part of our refreshed strategy, Joy Wing Mau is investing in new apple genetics and production with a strong focus on supplying our customers in China. Selecting apples that will perform well in an increasingly volatile climate is key for Joy Wing Mau as we continue to encounter hot summers and associated production challenges.

“Since first seeing the test blocks in Spain, we have been impressed with the Hot Climate Partnership and are absolutely delighted to be partnering with VentureFruit and their global team to develop TUTTI™ apples in China,” says You.

This appointment strengthens the existing relationship between Joy Wing Mau and T&G/VentureFruit , with Joy Wing Mau serving as the sole licensed grower and marketer of T&G’s premium ENVY™ apples in China.

Morgan Rogers explains, “Globally, we are seeing constant reminders of the need for climate-resilient varieties, with the increased frequency of intense weather events continuing to impact production in both hemispheres. Innovative apple and pear varieties from the Hot Climate Partnership, such as TUTTI™, are enabling growers to meet these challenges while delivering an outstanding consumer experience and preference.

“TUTTI™ is a stand-out apple—validated through production trials and multiple years of consumer research. It has been specifically bred to thrive in hot conditions, producing a deliciously light, crisp apple, with bright red skin and a rounded, sweet flavour; with notes of honey, melon, and florals.

“TUTTI™ apples are expanding globally through a network of exceptional partners in a peer-to-peer collaboration. We are thrilled with the innovative apple’s remarkable progress in its first two years,” says Rogers.

Joy Wing Mau joins a growing global network of TUTTI™ apple licensees in the programme, including Copefrut S.A. (Latin America), T&G Global’s United Kingdom subsidiary, Worldwide Fruit (United Kingdom), and FruitFutur (Catalonia).

With limited licenses still available in other territories, interested parties can reach out to Kate James, Business Development Manager, [email protected], for more information.