Wednesday, 31 August 2016

Potato Pathology and Pests Section Meeting 2016 Takes Place in Scotland

Potato Pathology and Pests Section Meeting 2016 Ta...

  The European Association for Potato Research (EAPR) organizes in Dundee Scotland, a scientific ...

An International Business Meeting for the Industry: PotatoEurope 2016

An International Business Meeting for the Industry...

 The 11th edition of PotatoEurope will be held on September 14-15 at Villers-Saint-Christophe, hal...

A Better Perspective on Potato Processing: AHDB Potatoes’ Next Generation Visited McCain

A Better Perspective on Potato Processing: AHDB Po...

  AHDB Potatoes’ Next Generation recently continued its exploration of Great Britain’s diverse po...

EXCLUSIVE: India Likes to Snack

EXCLUSIVE: India Likes to Snack

 The potato snacks market in India is expected to grow at a projected CAGR of over 12% during 2016-21, ...

New Appointments at AHDB

New Appointments at AHDB

 Industry veteran Gary Taylor has been given a further two years on the Agriculture and Horticulture De...

Key Technology Promotes Bert Switten as Area Sales Manager

Key Technology Promotes Bert Switten as Area Sales Mana...

 Key Technology announces the promotion of Bert Switten as Area Sales Manager for Central and Northern ...

How to Seal 6,000 Potato Packages Per Hour with Ultrasonic Technology

How to Seal 6,000 Potato Packages Per Hour with Ultraso...

  The German food company Wernsing Feinkost GmbH, based in Addrup-Essen near Oldenburg, seals 6,000 ba...

Key Technology Introduces VERYX Belt-Fed Digital Sorters

Key Technology Introduces VERYX Belt-Fed Digital Sorter...

  Key Technology introduces its VERYX belt-fed digital sorters, with a goal to improve product quality...

Technology Producers Make Drone Demonstrations at Potato Farm in Oregon

Technology Producers Make Drone Demonstrations at Potat...

 The Oregon UAS FutureFarm will host the first Ag Drone Rodeo in Pendleton, Oregon on August 18 -19, wh...

Avebe Starts the Potato Harvest Campaign

Avebe Starts the Pot...

 Potato starch producer Avebe has recently announced the s...

New Potato Products Recently Launched Worldwide

New Potato Products ...

Potato manufacturers are competing in launching new produc...

Ballreich Wins Best Potato Chip and Potato Stick

Ballreich Wins Best ...

  Potato producer Ballreich has recently been awarded for...

McDonald’s of the Future Serves Unlimited Fries

McDonald’s of the Fu...

  McDonald’s has recently opened a new location in Missou...

Kiremko is the Main Supplier for New Project Linkage Farm Frites in China

Kiremko is the Main ...

   Dutch engineering company Kiremko will be the main sup...

New Variety of Innate Potato Approved

New Variety of Innat...

  The J.R. Simplot Company has completed a voluntary cons...

The Use of Nicotine-based Pesticides Limited in Minnesota

The Use of Nicotine-...

  Seeking to reverse a decline in bees and other pollinat...

Greenpeace Issues Blacklist for Pesticides in EU

Greenpeace Issues Bl...

 Greenpeace Germany has recently published a new version o...

Costs of Developing GM Potatoes Comparable to Conventional Varieties

Costs of Developing ...

  The cost of developing GM potato varieties is in fact n...

Scientists to Test Potatoes Grown in Mars and Moon Soils

Scientists to Test P...

 Scientists of Wageningen University and Research (The Net...

A world leader in innovative yeast research and development, announced that it has made considerable progress towards the commercialization of its patent-pending acrylamide-reducing (AR) yeast technology.

Acrylamide is a known Group 2A carcinogen (cancer-causing agent), and is formed in starchy carbohydrate-rich foods such as bread, potato chips and cookies when these widely consumed products are baked, fried or toasted.

Currently, several international food ingredient companies are in various stages of conducting tests to confirm the effectiveness of Functional Technologies' proprietary AR yeast in baked products.

Based on results to date, the company considers the strategy to partner with at least one global producer to accelerate the commercialization of its AR yeast technology would be the most effective way to achieve the corporate objectives of its business model.

"The potential of an existing baking processing ingredient solving this serious health concern, not only in traditional yeast-fermented baked goods such as bread but also in potential new large markets like potato processing, has been a strong driver in opening partnership opportunities for the company," said Howard Louie, chairman and CEO of Functional Technologies Corp.

"Securing the right partner one with both the resources and the commitment to deliver this important and relevant technology to various markets is the critical factor in our partnership decision."

The processed potato industry, which includes French fries and potato chips, has been actively seeking and utilizing acrylamide mitigation approaches for some time, with limited success to date.

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Sep 14th 2016 - Sep 15th 2016
Potato Europe 2016
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