Health/Nutrition/Food Safety

World Potato Congress adopts Dublin Declaration: A global commitment to food security

The World Potato Congress (WPC) has adopted the Declaration of Dublin, aiming to enhance global potato production and combat food insecurity. The initiative encourages public-private partnerships and knowledge sharing within the potato industry. WPC President Peter VanderZaag envisions collaboration among WPC Directors, International Advisors, and Sustaining Partners to address food insecurity. The WPC aligns with the UN Sustainable Development Goals and is actively working to ensure the success of its initiatives.

Read More

The changing face of oils under heat: A study on the effects of repeated frying in home and industrial cooking

Researchers at Rivers State University investigated the effects of frying cycles on the physical, chemical, and antioxidant properties of four different vegetable oils during the deep-fat frying of potato chips (fries). The study revealed that each frying cycle significantly degraded the oils’ physical, chemical, and antioxidant qualities. Sesame oil experienced the most significant loss in phenolic and flavonoid content, while almond oil had the greatest decrease in antioxidant capacity. The findings underscore the importance of understanding oil transformations during frying for food quality and health considerations. This article is a summary of the research findings.

Read More

Canada ready to approve Veg of Lund’s innovative potato-based beverage patent

The Canadian Intellectual Property Office intends to approve Swedish based Veg of Lund AB’s patent for “vegan potato emulsion”, a vegetable milk alternative. This comes after patent approvals in Europe and Sweden for the potato-based beverage sold under the DUG brand. Veg of Lund is also pursuing patent approvals in Australia, China, India, Japan, South Korea, Thailand, the UAE, and the USA.

Read More

Feeding Gen Z consumers: Insights into their eating habits, relationship with potatoes

A panel of five Generation Z consumers shared their attitudes and buying habits toward food, including their perception of potatoes at the Potatoes USA annual meeting. The panelists discussed the factors that influenced their food choices and how they use social media platforms. to find recipe inspiration. Their preferences varied, but some of them were health-conscious and preferred home-cooked meals. There’s an opportunity to educate this generation on their benefits.

Read More

‘The secrets within’: How the potato is reshaping the food industry

The potato, a globally prevalent food staple, plays a pivotal role in the food industry and holds untapped potential. As the interest in plant-based products grows, the potato, rich in protein and fiber, proves increasingly valuable. This Food Matters Live podcast, partnering with Royal Avebe, investigates the potato’s journey and its potential contributions to the modern food industry.

Read More

From awareness to action: International Day of Plant Health webinar addresses plant health management

The CGIAR Plant Health Initiative (PHI) is organizing a webinar to commemorate the 2nd International Day of Plant Health on May 12th, 2023. The event aims to address the growing threat of pests and diseases to crops in food-deficit regions, exacerbated by climate change and weak phytosanitary systems. Stakeholders will discuss strategies to strengthen plant health management capacity in the Global South, focusing on diagnostics, surveillance, integrated pest and disease management, and mycotoxin management across Africa, Asia, and Latin America.

Read More

Acrylamide and human health: New pioneering study to monitor acrylamide formation in real time in crisp production

Abertay University and Taylors Snacks have partnered to enhance food safety in potato crisp production by minimizing acrylamide levels. The project, funded by Innovate UK’s Knowledge Transfer Partnership programme, aims to develop an online monitoring system for real-time acrylamide management, benefiting the entire industry as it meets European Commission benchmarks. The collaboration highlights the value of science at every stage of food production and the importance of academia and industry working together.

Read More

Potato Protein+Plus: A novel plant based replacement for eggs

As pandemics threaten our world and the bird flu outbreak leads to a severe shortage of chicken eggs, food companies urgently search for alternative solutions. FreeFromThat, a Vegan Gastronomy Culinary Academy division, has collaborated with AVEBE of the Netherlands to launch Potato Protein+Plus, a groundbreaking product to replace eggs in various food applications.

Read More

How potato peels are revolutionizing the processed food industry

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.

Read More

Report: ‘U.S. potato sector is a driving force of America’s economic prosperity’

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.

Read More

‘WASTELESS’: Europatat participates in EU project to measure and monitor food waste

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.

Read More

Boosting crop health with tailored nutrition and biologicals: Insights from a British potato grower

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.

Read More

Managing Director at Scottish Agronomy: ‘Finding the balance between saving the planet and feeding the world’

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.

Read More

Changing consumer attitudes with late-blight-resistant GM potatoes in Sweden

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.

Read More

The ‘hearty’ spud: Side Delights celebrates American Heart Month with heart-healthy eating options

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.

Read More

The famous potato: A nutritional powerhouse and ‘kitchen hero’

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!”

Read More

The surprising health benefits of potatoes, according to a dietitian

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.

Read More

Major research study confirms potatoes can be part of a healthy diet

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.

Read More

‘Potato cheezz’: Aviko Rixona introduces innovative plant based cheese made from potatoes

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.

Read More

Study finds American diners are willing to pay more for meals that include 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.

Read More

Sulfite-free fix: New clean food solution for potato browning introduced

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.

Read More

‘Not just a fad’: Is potato protein the next big thing?

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.

Read More

Scientists believe glycoalkaloids in potatoes can be transformed into powerful new cancer fighting drugs

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.

Read More

Study found potatoes do not increase risk for type 2 diabetes, participants lost weight

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.

Read More

Canadian Potato Council provides perspective on USDA draft report regarding potato wart situation

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.”

Read More

Editor & Publisher: Lukie Pieterse


Feel free to get in touch with Lukie!
He’ll be happy to share your company’s news stories on Potato News Today:
lukie@potatonewstoday.com
Connect on LinkedIn
Follow on Twitter
About us

Stay updated with breaking news

Enter your email below for news story notifications.

Translate this site

Blog Stats

  • 1,840,190 reads of our news stories

LOCKWOOD Mfg

PULSEMASTER

FPS Food Process Solutions

FAM STUMABO

AVR

Scotts Precision Manufacturing

TOMRA FOOD

GRIMME