Wednesday, 22 February 2017

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Opportunity to Explore Automation at the European Cold Chain Conference

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Public Discussions on Use of “Healthy” Labeling

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Royal Cosun’s Growth Driven By Aviko

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Online Platform to Optimize Potato Chips Package Choice

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Tomra Launches Customer Service Center in Istanbul

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Exports of Frozen and Fresh Potatoes Continue to Grow

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NEPG Notices Reduced Crops for the Current Season

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Tostitos Creates “Party Safe” Bag

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Farm Frites Could Build French Fries Plant in Kazakhstan

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First UK Deposit in Global Seed Vault

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Agreement on Genome-Analysis Technology

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Cornell University Receives State Grant to Fight against Golden Nematode

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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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