In the potato processing industry, the composition of potatoes changes depending on the season. Potatoes straight from the land have a different sugar composition than potatoes that have been stored for a longer period of time. This can result in colour and flavour differences when potato products, such as fries, are fried. For example, potatoes with a high sugar content can turn too brown after frying, while products with a low sugar content remain too light in colour. The challenge is to maintain consistent colour and flavour throughout the year, regardless of variations in potatoes.