Friday, 31 October 2014

Equipping a new potato storage facility

When opening a new storage facility one has to think about long-term usage. In this case, the developer has to consider as many as possible changes that may happen in the future. Flexibility is

Kettle Cooked Wasabi Ginger, the winner of the Lay’s “Do Us a Flavor” competition in the USA

Lay's Kettle Cooked Wasabi Ginger flavored potato chips is the winner of this year's Lay's "Do Us A Flavor (https://www.dousaflavor.com/)" contest, the announcement been made by Lay’s.

Seasoning systems: Variety is the key

In the mind of the consumer, the flavor of chips is never forgotten and serves as one of the marks of the product. People might say “pizza chips” or “onion chips” before even mentioning

Report: The Philippines doubled its potato imports from the USA

The Unites States sees Philippines imports of its fresh potatoes increasing by 47.6% this year at around 15,000 metric tons.

Sweet potato dehydration plant opens in North Carolina

Natural Blend Vegetable Dehydration, LLC held its opening on September 30th, manufacturing facility in Pitt County, North Carolina. 

Kettle Cooked Wasabi Ginger, the winner of the Lay’s “Do Us a Flavor” competition in the USA

Kettle Cooked Wasabi Ginger, the winner of the Lay’s “D...

Lay's Kettle Cooked Wasabi Ginger flavored potato chips is the winner of this year's Lay's "Do Us A F...

How breeders and processors can work together?

How breeders and processors can work together?

Dr Sharon Hall will talk about the needs of the potato industry and how breeders and growers can work wi...

LEAF’s annual President Event to focus on defining resilience and diversity in agriculture

LEAF’s annual President Event to focus on defining resi...

Linking Environment And Farming (LEAF)’s annual President Event will take place on Tuesday November, 11, a...

New production and distribution facility in Bratislava, Slovakia

New production and distribution facility in Bratislava,...

TOMRA Sorting Solutions, the sorting and processing technology company, andPrologis, Inc., the global l...

Florimond Desprez Group acquires Germicopa, a potato seed company

Florimond Desprez Group acquires Germicopa, a potato se...

Florimond Desprez Group acquired Germicopa, one of the most important French potato seed companies and ...

Cargill reinforces its commitment to food security

Cargill reinforces its commitment to food security

Cargill is calling for coordinated action by governments, the private sector and civil society to ensur...

UPDATE Urschel launches its equipment at Emballage Exhibition Paris and International FoodTec India

UPDATE Urschel launches its equipment at Emballage Exhi...

The new Sprint 2 Dicer by Urschel (http://www.urschel.com/) can be seen at Emballage in Paris beginning N...

Launches at Cibus Tec Parma for Urschel: a wide variety of machines ready for attendees

Launches at Cibus Tec Parma for Urschel: a wide variety...

Cibus Tec is combined with Food Pack to serve all areas of food processing and packaging in one locatio...

AVR launches Puma 3, its new four-row harvester

AVR launches Puma 3, its new four-row harvester

Potato machine constructor AVR is introducing its new Puma 3, a machine with tight lines, which grant i...

Potato Week 2014 to take place on October 6-12

Potato Week 2014 to ...

The dates for Potato Week 2014 are October 6-12 and the camp...

Kent Crisps Announces New Branding

Kent Crisps Announce...

AMC Foods announces the re-launch of their popular Kent Cr...

New DiversaCut 2110A Dicer on Display at SIAL in Paris

New DiversaCut 2110A...

Several Urschel cutting machines will be on display at Sal...

McDonald’s Japan Is Releasing Purple Sweet Potato McShake This Autumn

McDonald’s Japan Is ...

McDonald's Japan is rolling out a special purple sweet potat...

Lay's "Do Us A Flavor" Contest Finalists Announced

Lay's Do Us A Flavo...

Lay's potato chips, one of the brands from PepsiCo (http:/...

BioSafe Systems Introduces Complete Potato Storage Protection Programme

BioSafe Systems Intr...

Following research and development, BioSafe Systems offers...

Future Proofing Cheshire Potatoes

Future Proofing Ches...

Cheshire potato growers gathered at Aston Grange Farm near...

Sophisticated Potato Inspection

Sophisticated Potato...

Improvements in sorting machinery are aimed at many grower...

McCain Foods to Help Monitor Potato Crops with Drones

McCain Foods to Help...

Global potato processor McCain Foods is using drone techno...

Open Farm Sunday 2014 Review

Open Farm Sunday 201...

Farmers and their helpers celebrated this weekend the posi...

Health Canada has added acrylamide to Schedule 1 of the Canadian Environmental Protection Act, 1999 in order to minimise the public's exposure to the chemical.

Health Minister Leona Aglukkaq said the substance "may pose a risk to human health".

Health Canada is implementing a three-pronged risk management approach to cut the exposure of Canadians to the substance. A spokesperson said: "The approach includes pressing the food industry to develop and implement acrylamide reduction strategies for use by food processors and the food service industry; regularly updating consumption advice; and coordinating risk management efforts for acrylamide in food with key international food regulatory partners."

Food manufacturers have been making efforts to remove or reduce the chemical in their products following research carried out in 2002 where Swedish Food Administration scientists reported unexpectedly high levels of acrylamide in carbohydrate-rich foods and published evidence linking the chemical to cancer in laboratory rats.

The inclusion of the chemical on Health Canada's toxic list is part of the Canadian government's ongoing review of nearly two hundred chemical substances in widespread commercial use that have never before been subjected to thorough risk analysis.

The majority of acrylamide is used in the production of polymers which are then used to manufacture food packaging. But the primary source of exposure is from food sources - although the level is low, said Health Canada.

The chemical is produced when starchy foods are cooked at high temperatures. It forms by a reaction, known as the Maillard effect, between sugar and an amino acid called asparagine, which creates the brown colour and tasty flavour of baked, fried and toasted foods.

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