No-nonsense, no-frills potato news stories from around the world
Have you ever wondered what happens to the tons of potato peels left over after making your favorite crispy fries or mashed potatoes? While they may seem like a waste, these humble peels are now revolutionizing the processed food industry in ways you never imagined. This article explores how potato peels are changing the food industry and the thinking about food waste.
The National Potato Council (NPC) today announced the release of “Measuring the Economic Significance of the U.S. Potato Industry,” a comprehensive analysis on the domestic economic impact of potatoes. According to the report, the U.S. potato sector is a driving force of America’s economic prosperity, with an estimated contribution of $100.9 billion in 2021, generating an estimated 714,000 domestic jobs and providing wages of $34.1 billion annually to those employed along its supply chain.
A new EU-funded project, WASTELESS, aims to develop tools and recommendations for measuring, monitoring and ultimately reducing food loss and food waste by at least 20% annually. The multidisciplinary consortium comprises 16 beneficiaries, 12 affiliated entities and 1 associated partner each from 14 countries. Europatat is proud to be part of this new project, the industry body says in a recent news post.
A Yorkshire farmer in Britain credits the use of tailored nutrition and some biologicals with boosting the overall health of his potato crop. Richard Smith farms 3,000 acres of combinable crops including 320ha of potatoes. “Biologicals have a part to play in general crop health – keeping them in the mix is important, it’s just vital that you understand where best to use them in your programme,” he says.
Agriculture is a fundamental part of Scotland’s economy and modern farming activities can have a profound effect on our landscape, communities, and diversity of landscape, writes Adam Christie, Managing Director at Scottish Agronomy in a recent blog post on the farmer-owned cooperative’s website. With the pressure of feeding the eight billion mouths now on the planet, up from three billion as recently as 1960, “the difficulty is going to be finding the balance between saving the planet and feeding the world,” Mr. Christie says.
Ongoing field trials in southern Sweden presented an opportunity for researchers at the Swedish University of Agricultural Sciences to let a group of consumers see one of those crops for themselves. The trials were of a late-blight-resistant transgenic potato developed from the King Edward variety. Following a field visit, there was a positive change in risk perceptions and attitudes.
As new data shows that heart disease affects younger adults (35-64) more frequently, Side Delights suggests heart-healthy eating changes that can reduce the conditions that put them at risk. “Potatoes are high in potassium, soluble fiber, magnesium, niacin, vitamin C, and vitamin B6, all of which are important for heart health,” noted Kathleen Triou, president and CEO of Fresh Solutions Network.
It’s the New Year, which means many of us are trying to eat better, save money and find more time in our day. Cara Harbstreet, registered dietitian and intuitive eating expert, recommends a kitchen hero that’s a solution for it all: the potato… “Potatoes are America’s favorite vegetable, but they’re more than just delicious,” said Harbstreet. “They’re an affordable, nutritional powerhouse with a long shelf life and faster cook times than you think!”
The hearty and reliable potato has been an inexpensive and beloved side dish for hundreds of years. Through the centuries, the potato has been transformed into many forms, like fries, chips, tots and mashes. And although many preparations of the spud include excess fat and sodium, the potato on its own is a nutritious and versatile vegetable, reports Natalie Rizzo for Today.com.
Potatoes have received a key health boost on the back of a major research project recently completed by staff at the Pennington Biomedical Research Centre in the United States. The study confirms that the potato is a healthy vegetable, filled with nutrients and packed with health benefits. Wilson’s Country managing director Lewis Cunningham believes the Pennington study ‘re-writes the rule book’ in terms of potatoes’ perception as part of a healthy diet.
There’s no more denying it: plant-based foods are booming, and consumers are increasingly gravitating towards food that does not contain animal products, says Aviko Rixona on its website. Aware of this development, Aviko Rixona was eager to explore the potential of extracting even more added value from potatoes. The company is now the first in the market to launch Potato Cheezz: cheese made from potatoes.
A recent study of 1,500 patrons (consumers who eat out at restaurants) identified habits and opinions of restaurant patrons related to potatoes. An astounding 53% of consumers surveyed said they are willing to pay an average of $5.20 more for a main dish with potatoes than without them, regardless of the format. Over half of the patrons surveyed (60%) expect to see potatoes on menus, second only to beef.
The top product quality challenge facing fresh-cut potato processors is enzymatic browning and a common browning preventative – sulfites – can trigger an allergic reaction in some people. Using sulfites can also trigger FDA-mandated labeling. Now there’s a sulfite-free fix by Syracuse based Hennessy Food.
You’re familiar with whey, pea, and soy, but potato protein? It might not be just a fad, writes Julia Savacool in a news story published by Yahoo!life. According to Savacool, a new study in Medicine & Science in Sports & Exercise finds that consuming protein extracted from potatoes has the same benefits for helping your body rebound after a workout as consuming milk protein.
Scientists claim a potentially “powerful” treatment for cancer might lie in potatoes, according to new research published Wednesday. Academic researchers from Poland report that glycoalkaloids — naturally occurring chemicals found in potatoes — have some cancer-fighting properties and could also help patients with the devastating side effects of treatments. The correct dose can turn a poison into a medicine: once scientists have found a safe therapeutic dose for alkaloids, they can be powerful clinical tools.
Potatoes have developed a reputation for causing weight gain and an increased risk for type 2 diabetes, and often find themselves on a list of foods to avoid, especially for individuals with insulin resistance. However, a new study from Pennington Biomedical Research Center at Louisiana State University (LSU) says that potatoes actually did not increase that risk. Individuals who participated in the study actually lost weight.
The USDA has published a draft report for public consultation assessing pathways of introduction for potato wart from Canada into the United States. In a recent press release issued by the Canadian Potato Council, the industry body’s manager, David Jones says, “You may be aware of statements from industry stakeholders regarding the report that have raised your concerns about the movement of potatoes grown on Prince Edward Island (PEI). We wish to clarify the intent of the report and the basis upon which the pathway analysis was conducted.”
A growing number of residents of Yanggang Province – North Korea’s chief potato-growing region – are roaming around cities to collect potato peels, Daily NK has learned. A source told Daily NK people suffering from food shortages are collecting the potato peels to “make up for their winter food shortfalls.” In Yanggang Province, people have traditionally turned potato peels into feed for animals such as dogs and pigs. This year, however, people are gradually turning to potato peels for human consumption.
On Thurs., Nov. 10, the National Potato Council (NPC) in the U.S. and a dozen state potato associations issued a letter to USDA Undersecretary of Marketing and Regulatory Services Jenny Moffitt calling on the department to work with the Canadian Food Inspection Agency (CFIA) to develop new phytosanitary protocols to prevent the spread of potato wart from Prince Edward Island to U.S. growing areas. USDA concluded the disease is “almost certain to be introduced” to the United States without additional mitigation measures.
The good news is that a new study has found that potatoes might be healthier than we thought. A study conducted by researchers at Boston University found that participants who ate fried potato dishes had a lower risk of dealing with various health issues if they weren’t as likely to eat red meat or were physically active.
A new modified corn and potato variety have been given the green light by the USDA’s Animal and Plant Health Inspection Service (APHIS). The potato plant from J.R. Simplot Company was modified to make it resistant to potato late blight and potato virus Y. It was also modified to alter the potato tuber sugar profile and quality.
The U.S. Department of Agriculture’s (USDA) Animal and Plant Health Inspection Service (APHIS) recently posted two Regulatory Status Review (RSR) responses under the revised biotechnology regulations at 7 CFR part 340. According to a news release, APHIS reviewed a modified potato from Toolgen, Inc. This potato was modified using genetic engineering to alter tuber quality by reducing browning after cutting or peeling.
Maya Sapir-Mir and Raya Liberman-Aloni, co-founders of the Israeli start-up PoLoPo, have developed a technology capable of producing egg protein (ovalbumin) in potatoes. PoLoPo believes that ovalbumin is ‘just the beginning’. “We also believe we have another product: a high-protein potato. Potato protein is highly commercial and has a lot of functionality, similar to ovalbumin.”
Researchers at Boston University examined the influence of potatoes as part of overall diet and lifestyle patterns on cardiometabolic disease risk. They found no change in cardiometabolic risk factors associated with intake of either fried or non-fried potatoes in adults from the long-running Framingham Heart Study (which began in 1971). This research was supported by the Alliance for Potato Research and Education (APRE).
Researchers affiliated with Our World in Data compared a total of 211 common and favourite foods consumed around the world in terms of which food’s production results in the most and least greenhouse gases. As for the analysis of foods that produce the most and least greenhouse gases, potatoes come out tops.
When businesses behave with sustainability, it’s not only society that benefits – this can also help bring in new business. Stefaan Kennis, Director of Strategy, Market Intelligence and Sustainability at TOMRA Food, explains why – and how technologies can make this easy.
With increased focus on food security, inflation, and health, potatoes continue to gain popularity and grow in demand. Fresh Solutions Network announced the important role of their network of farmers and potato products. Fresh Solutions Network is a group of independent, family-owned farms that grow, pack, sell and deliver fresh potatoes and onions to customers across the US.
Plant protein derived from certain foods can be as efficient as animal milk for muscle synthesis, suggests a new study. According to research published in Medicine & Science in Sports & Exercise, potatoes can be as dependable a protein source as animal milk for athletes looking to build muscles.
“This planet is our only home”, Secretary-General António Guterres said in his message for World Environment Day, marked this Sunday, warning that the Earth’s natural systems “cannot keep up with our demands”. “It is vital we safeguard the health of its atmosphere, the richness and diversity of life on Earth, its ecosystems and its finite resources. But we are failing to do so,” said the UN chief.
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