Sunday, 29 March 2015

Tomorrow's industry leaders are trained at 2015 PILI

Tomorrow's industry leaders are trained at 2015 PI...

  The Potato Industry Leadership Institute (PILI) Class of 2015 included twenty-seven potato grow...

Campaign “Cook Your Own Potatoes”, supported by Olympic athlete

Campaign “Cook Your Own Potatoes”, supported by Ol...

Potato Council has added an exciting new dimension to its successful ‘Cook Your Own Potatoes’ projec...

Horsch won "Best new product or innovation" category at LAMMA’15 Award

Horsch won Best new product or innovation catego...

The equipment manufacturer Horsch UK won the “Best New Product or Innovation” at LAMMA’15, the annua...

H.J. Heinz Company and Kraft Foods Group to form the Kraft Heinz Company

H.J. Heinz Company and Kraft Foods Group to form the Kr...

H.J. Heinz Company and Kraft Foods Group, Inc. announced they have entered into a definitive merger agr...

Consumer needs drive potato innovation strategy

Consumer needs drive potato innovation strategy

  Head of Potato Council R D Dr Mike Storey discusses Potato Council’s new Research and Innovation Str...

The US FDA gave green light to six varieties of GMO potatoes

The US FDA gave green light to six varieties of GMO pot...

  The U.S. Food and Drug Administration completed its evaluation for six varieties of potatoes genetic...

TOMRA launches its newest peeling solution for seasonal vegetables and fruit processors

TOMRA launches its newest peeling solution for seasonal...

  TOMRA Sorting Food will reveal the latest addition to its steam peeling portfolio at Anuga FoodTec, ...

Loma launches its new X-ray contaminant inspection machine

Loma launches its new X-ray contaminant inspection mach...

  The equipment manufacturer Loma Systems launched its new X-ray contaminant inspection machine, a mod...

Key Technology expands global customer service and support

Key Technology expands global customer service and supp...

  Key Technology announces the expansion of its global customer service and support, helping food proc...

Potatoes are back on WIC, a nutritional program for women, infants and children in USA

Potatoes are back on...

The National Potato Council (NPC) from USA succeeded to put ...

Exclusive interview with the director of Urschel Laboratories, Inc: The Urschel team is a very strong one

Exclusive interview ...

What began with one man's invention more than 100 years ago ...

Important investment in Lamb Weston frozen food facility in Netherlands will add capacity and jobs

Important investment...

Lamb Weston / Meijer, a joint venture between US-based ConAg...

Thanksgiving Feast, a new line of kettle-cooked potato chips

Thanksgiving Feast, ...

Boulder Canyon Foods introduces Thanksgiving Feast, a new ...

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...

Indian Government will procure 6,600 tones of potato from farmers

Indian Government wi...

The State Government announced its decision to procure 6,6...

Company launches a new solution for potato sprouting

Company launches a n...

  BioSafe Systems announces the introduction of ARRET Spr...

Seed Industry Event conference tackles key industry concerns

Seed Industry Event ...

The recent Seed Industry Event, organized by British Potato ...

Armenia registered an important growth in potato exports in 2014

Armenia registered a...

Armenian potato exports totaled about 20,600 tons, compared ...

McDonald’s does not plan to use J.R. Simplot's GMO potatoes

McDonald’s does not ...

A huge debate is happening these days in the USA involving...

A recent CSIRO survey has indicated that the Nadine potato variety has shown low GI (Glycemic Index) readings. This has therefore, increased the choice beyond one low GI potato on the market.

Served best in salad, the Nadine variety (white skin and flesh) showed a reading of 45, after it was cooked in a microwave with a potato microwaver, and then served cool after being stored in a refrigerator overnight.

GI levels in foods vary considerably depending on the amount of fat and protein within the food, how and if they are processed, and how they are cooked and eaten. According to dietician and diabetes educator Jo Beer, potatoes have been given a bad name as they have often been quoted as all being a ‘high GI' (that is over 70) and thus many people have avoided them from their diet altogether.

"This research is finally giving potatoes the credit they deserve. They are an excellent source of energy and fibre, virtually fat free (0.1%) and provide a range of essential vitamins and minerals such as potassium and vitamin C, and now they can also be included in a low to medium GI diet. "

"This new information is encouraging because it means there are many options available for people to find low GI potatoes, which are grown locally, and widely available."

Ross Taylor, Chairman of Western Potatoes Ltd, which markets potatoes in the Western Australian market place, commissioned the research to clarify the confusion about potato GI levels.

"Until now, we have had very little information about potato GI levels except what has been published in the international arena, which isn't specific to our own local varieties.

"Grocery buyers have become more in need of nutritional information for their family's diets, which explains why we undertook the research in the first place.

"Once we received the results we were blown away that everyday varieties have been wrongly labeled as high GI, when some are in-fact low in GI.

"Nadine is widely available in retail stores throughout Australia, so we ask consumers to find out more through our website www.feelgoodfood.com.au and ask their retailer if they can't identify the variety," said Mr Taylor.

 

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