Thursday, 28 July 2016

Volatility Forum: Brexit Adds Uncertainty in Agricultural Markets

Volatility Forum: Brexit Adds Uncertainty in Agric...

    UK agriculture needs to build resilience to market shocks now more than ever, according to t...

The 20th EAPR Conference to Take Place in Versailles Next Year

The 20th EAPR Conference to Take Place in Versaill...

   ARVALIS – Institut du végétal is organizing the 20th Conference of the European Association for ...

INTERPOM | PRIMEURS 2016: Growing through Precision Technology

INTERPOM | PRIMEURS 2016: Growing through Precisio...

  The organizers of INTERPOM | PRIMEURS 2016 have announced the biggest edition ever of the trade...

Utz Foods Acquires Golden Enterprises for USD135m

Utz Foods Acquires Golden Enterprises for USD135m

  Utz Quality Foods Inc., the family-owned Hanover, Pennsylvania-based potato-chip and snack-food comp...

Monsanto Sees Bayer’s Proposal as Financially Inadequate

Monsanto Sees Bayer’s Proposal as Financially Inadequat...

  Monsanto Company has recently announced that its board of directors unanimously views Bayer AG’s rev...

Congress Passes GMO Food Labeling Bill

Congress Passes GMO Food Labeling Bill

  The US Congress has recently sent legislation, backed by the National Potato Council and other agric...

tna's Innovative Seasoning Solution Reduces Lead Time for Snack Producer

tna's Innovative Seasoning Solution Reduces Lead Time f...

  Canadian-based Brandneu Foods has significantly reduced lead times for its popular range of kale chi...

Tummers Develops Washing Line for Fragile Potatoes

Tummers Develops Washing Line for Fragile Potatoes

 Tummers, the machinery provider for potato processing, developed a washing line for the very fragile a...

French Student Develops Hand-held Pesticide Detector, Scan Eat

French Student Develops Hand-held Pesticide Detector, S...

 A 25-year-old French student has won a EUR150k prize from the French Ministry of Agriculture to develo...

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...

McCain Foods Invests USD65m in Expanding Its French Fries Plant in Canada

McCain Foods Invests...

McCain Foods (Canada) announced a major investment of USD6...

Branston Began the Expansion of Its Potato Processing Plant in Lincoln

Branston Began the E...

The UK potato supplier Branston has begun work on its GBP5...

Processed Potatoes in EU Worth EUR10b in 2014

Processed Potatoes i...

  Processed potatoes (mainly frozen chips and crisps) wer...

Aviko Introduces a Guide for Gluten-free Catering

Aviko Introduces a G...

 The potato processor Aviko is supporting caterers during ...

Government in Venezuela Authorizes Import of Potato Seeds

Government in Venezu...

   The Deputy Minister of Agriculture in Venezuela, José ...

Scientists Reveal Potato Parasite’s “Toolkit"

Scientists Reveal Po...

  An international research collaboration led by the Univ...

Kangaroo Island Potato Producer Wins the “Mini MBA” for Farmers

Kangaroo Island Pota...

 Kangaroo Island potato producer Peter Cooper has been nam...

CEJA President: Losing Young Farmers Puts the Future of European Food Production at Risk

CEJA President: Losi...

  CEJA President, Alan Jagoe, addressed EU agriculture mi...

Researchers Develop Nutrient-rich Purple Potato

Researchers Develop ...

  A group of researchers from CSU have recently developed...

University of Wisconsin-Madison researchers have been selected to lead a national, multi-institution effort to improve the quality and safety of processed potatoes, the U.S. Department of Agriculture's National Institute of Food and Agriculture announced on Friday.

The $3.7 million Specialty Crop Research Initiative grant will support an effort to reduce the amount of acrylamide, a potential carcinogen, in french fries and potato chips, without sacrificing the taste and texture that make these products so popular with consumers.

"Acrylamide is an unwanted compound in these products that we didn't know was there until 2002. We actually don't know if it is a serious health concern, but it's much better to be out in front of this," says the project's leader, Paul Bethke, a UW-Madison assistant professor of horticulture and USDA-ARS plant physiologist.

The project was developed with major input from key stakeholders in the fresh, frozen processed and chip potato industries representing all major potato growing areas in the United States. More than 30 representatives from these sectors and the end-user community make up the project's advisory committee, including growers, processors, major food vendors such as McDonald's, the U.S. Potato Board and the National Potato Council.

The grant will involve scientists from 10 universities and USDA labs from around the nation who will work to develop potatoes that produce less acrylamide when they are cooked. This involves searching for varieties with low levels of reducing sugars and the amino acid asparagine, which combine to produce acrylamide when potatoes - like other starchy foods - are fried at high temperatures. They will also hunt for helpful molecular markers to use in breeding new varieties. Industry partners will grow, store and cook the potatoes and assess their key traits.

The goal of the four-year project is to provide the industry with four new chip potato and four new fry potato lines that yield chips, fries and similar products that have reduced acrylamide levels and meet with consumer approval.

"This award isn't just about Wisconsin, it's for the entire potato industry," says UW-Madison associate professor of horticulture A.J. Bussan, who helped develop the grant. "The coordinated, nationwide involvement is unprecedented. It shows the amount of attention industry is paying to this issue."

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