Monday, 22 September 2014

Potato Week 2014 to take place on October 6-12

The dates have been set for Potato Week 2014, and running from 6-12 October the campaign will celebrate the humble potato and encourage mums to ‘trade-up’ from generic whites to named varieties.

Ishida multihead weigher helps Martini Alimentare to increase production capacity by 25 per cent

The installation of a 20 head Ishida multihead weigher at Italian food manufacturer Martini Alimentare has delivered an immediate 2% improvement in product giveaway and enabled the company to increase production capacity by 25

CEJA announced new partnership with Bekina to help young farmers

The European Council of Young Farmers (CEJA) announced a new partnership with Bekina at its General Assembly in Brussels, Belgium, attended by a number of leading young farmer representatives from across Europe.

Inner Mongolia Linkage Potato and Farm Frites signed an agreement to build new fry factory in China

Inner Mongolia Linkage Potato Co., Ltd and Farm Frites signed an agreement to establish a joint venture in WudanTown, ChifengCity in Inner Mongolia in China.

Kent Crisps Announces New Branding

AMC Foods announces the re-launch of their popular Kent Crisps brand. A brand new design concept has been created with a new Kent Crisps logo and each flavour displays a captivating image of Kent to emphasize the provenance

Sri Lanka’s Government to Purchase All Potato Stocks from Farmers

Sri Lanka’s Government to Purchase All Potato Stocks fr...

Sri Lanka’s Prime Minister D.M.Jayaratne announced in Parliament that the government was ready to purchase...

Professionals from All Over the World and Around 10,000 Visitors at Potato Europe

Professionals from All Over the World and Around 10,000...

PotatoEurope 2014 took place on 3 and 4 September on the Rittergut Bockerode estate in Springe-Mittelrod...

Great Big Idaho Truck takes ALS Ice Bucket Challenge

Great Big Idaho Truck takes ALS Ice Bucket Challenge

The Idaho Potato Commission’s (IPC) Great Big Idaho Potato Truck supports one of the most popular fundrais...

CEJA announced new partnership with Bekina to help young farmers

CEJA announced new partnership with Bekina to help youn...

The European Council of Young Farmers (CEJA) announced a new partnership with Bekina at its General Ass...

NEPG Expects a Record Harvest in North-Western Europe

NEPG Expects a Record Harvest in North-Western Europe

The North-Western European Potato Growers (NEPG) estimates that the upcoming harvest could lead to a new ...

Head of TOMRA Sorting Food “pleased” at growth in first half of 2014

Head of TOMRA Sorting Food “pleased” at growth in first...

TOMRA Sorting Executive Vice President and Head of Sorting Dr. Volker Rehrmann advised that the sorting b...

Ishida multihead weigher helps Martini Alimentare to increase production capacity by 25 per cent

Ishida multihead weigher helps Martini Alimentare to in...

The installation of a 20 head Ishida multihead weigher at Italian food manufacturer Martini Alimentare ha...

 Vanmark introduces its new Lamina hydrocutting system

Vanmark introduces its new Lamina hydrocutting system

The Lamina hydrocutting system is designed to cut large volumes of vegetable food products such as: Fre...

Increase Packaging Efficiency with New Robag Auto-Splice

Increase Packaging Efficiency with New Robag Auto-Splic...

Global processing and packaging solutions specialist, tna, announces the launch of the new tna robagAuto-...

Potato Week 2014 to take place on October 6-12

Potato Week 2014 to ...

The dates have been set for Potato Week 2014, and running fr...

Kent Crisps Announces New Branding

Kent Crisps Announce...

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

New DiversaCut 2110A Dicer on Display at SIAL in Paris

New DiversaCut 2110A...

Several Urschel cutting machines will be on display at Sal...

McDonald’s Japan Is Releasing Purple Sweet Potato McShake This Autumn

McDonald’s Japan Is ...

McDonald's Japan is rolling out a special purple sweet potat...

Lay's "Do Us A Flavor" Contest Finalists Announced

Lay's Do Us A Flavo...

Lay's potato chips, one of the brands from PepsiCo (http:/...

BioSafe Systems Introduces Complete Potato Storage Protection Programme

BioSafe Systems Intr...

Following research and development, BioSafe Systems offers...

Future Proofing Cheshire Potatoes

Future Proofing Ches...

Cheshire potato growers gathered at Aston Grange Farm near...

Sophisticated Potato Inspection

Sophisticated Potato...

Improvements in sorting machinery are aimed at many grower...

McCain Foods to Help Monitor Potato Crops with Drones

McCain Foods to Help...

Global potato processor McCain Foods is using drone techno...

Open Farm Sunday 2014 Review

Open Farm Sunday 201...

Farmers and their helpers celebrated this weekend the posi...

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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