Monday, 22 December 2014

All you need to know about potato processing and storage in a single event: IPPSC 2015

With the main theme “Dynamic industry solutions – looking into the competitive future of potato growing and processing,” the Potato Processing and Storage Convention (#IPPSC2015 (http://www.potatoconvention.com/home)) is shaping as a must-attend industry event to

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

What began with one man's invention more than 100 years ago turned into a company that today sells equipment in 120 countries around the world. That is the story of Urschel Laboratories Inc., one

World Map of Test Centers: CENTEC

Located minutes away from GuadalajaraAirport, the Heat and Control CENTEC (http://www.heatandcontrol.com/default.asp) facility in Mexico provides equipment demonstrations, process development assistance, and training programs to assist novice food processors and established companies.

Save water, save money!

The advantages of implementing a solution to save water are many, not only in cost reducing. It is possible to treat the potatoes with disinfected water in order to reach an even higher quality.

SFA CEO urges American Congress to approve federal standard for GMO food labels

Snack Food Association (SFA) (http://www.sfa.org/) President and CEO Tom Dempsey urged American Congress to approve legislation creating a federal standard for labeling food produced with genetically modified organisms (GMOs).

Agriculture Ministers agreed to strengthen EU policies for young farmers

Agriculture Ministers agreed to strengthen EU poli...

Agriculture Ministers from across the EU agreed on Presidency Conclusions in order to promote genera...

All you need to know about potato processing and storage in a single event: IPPSC 2015

All you need to know about potato processing and s...

With the main theme “Dynamic industry solutions – looking into the competitive future of potato gr...

Euro-Med Ministerial Conference on Agriculture calls for political focus on young farmers

Euro-Med Ministerial Conference on Agriculture cal...

“The young generation must be the main players of agriculture and fisheries” and that the “involveme...

McCain Foods expands in Indian cities

McCain Foods expands in Indian cities

McCain Foods, producers of frozen French fries and appetizers, is expanding its distribution network as w...

tna launches new Arabic website

tna launches new Arabic website

 tna has launched an Arabic language website, underlining the importance of the Middle East region to the...

SFA CEO urges American Congress to approve federal standard for GMO food labels

SFA CEO urges American Congress to approve federal stan...

Snack Food Association (SFA) (http://www.sfa.org/) President and CEO Tom Dempsey urged American Congress ...

Tummers on their new logo: “We wanted a more professional and more modern look”

Tummers on their new logo: “We wanted a more profession...

Technology producer Tummers has recently changed the company’s corporate logo and explained the decision ...

tna launched intelli-weigh 0328 omega multi-head twin scale

tna launched intelli-weigh 0328 omega multi-head twin s...

Integrated food packaging and processing solutions provider, tna,has launched the tna   intelli-weigh 0...

New Herbert distributor for Russia’s growing market

New Herbert distributor for Russia’s growing market

The company Rusbana Engineering, Moscow-based, is the new distributor appointed by Herbert Engineering,...

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...

Kent Crisps Announces New Branding

Kent Crisps Announce...

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

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...

Prince Edward Island Potato Board awards tips in tampering case

Prince Edward Island...

The potato industry in Prince Edward Island (PEI) will off...

Farmers in Uzbekistan learn how to improve productivity and save water

Farmers in Uzbekista...

Two international organizations lead projects for Uzbekist...

First discovered in foods in 2002, acrylamide is produced whenever starchy foods are fried, roasted or baked, meaning it's found in everything from doughnuts to coffee beans.

But fries and chips are relatively high in acrylamide compared to most starch-based snacks, and potato processors are eager to change that.

University of Wisconsin-Madison plant geneticist Jiming Jiang, a professor of horticulture, has a solution. As described in the current issue of Crop Science, his lab has developed a promising new kind of potato that helps cut acrylamide, an innovation he created with support from USDA-ARS plant physiologist Paul Bethke, an assistant professor of horticulture. As a bonus, those potatoes also could help producers significantly reduce food waste.

The problem starts with storage. Because fry and chip processors need potatoes year round, most of the fall harvest goes into storage, where low temperatures can cause simple sugars to accumulate in the tubers, a phenomenon known as "cold-induced sweetening" in the industry. During cooking, those sugars react with free amino acids to produce acrylamide. The same reaction also causes fries and chips to turn dark brown during processing, making them unsalable.

Jiang's solution is to insert a small segment of a potato's own DNA back into its genome. The extra DNA helps block a single gene - the vacuolar acid invertase gene, which codes for an enzyme - that's responsible for converting sucrose into glucose and fructose, the sugar culprits that cause both acrylamide formation and browning. Through this process Jiang has created a number of potato lines that produce very little acrylamide when cooked.

 

VM - Shopping cart

 x 
Cart empty

Trade Media Solutions S.R.L. | 1-5 G-ral David Praporgescu Str., 1st Floor, District 2, 020965 Bucharest, Romania.
Tel: +40 (0) 21 31 590 31  | E-mail: office@mediatrade.ro