Monday, 24 April 2017

Innovative Development Discussed at Global Starch Conference

Innovative Development Discussed at Global Starch ...

  "Global Starch Industry Conference" is coming back in 2017 at Shanghai New Internatio...

A New Theme for PotatoEurope: “Potatoes Feed and Meet the World”

A New Theme for PotatoEurope: “Potatoes Feed and M...

  With seven months still to go, 50% of the exhibition space at PotatoEurope 2017 – the trade sho...

Potato Grower Awarded with NFU’s Highest Honor

Potato Grower Awarded with NFU’s Highest Honor

  The National Farmers Union (NFU) presented Merle Anderson, Cheryl Cook, and Kent Peppler with t...

IFA: Potato Prices Strengthen

IFA: Potato Prices Strengthen

Irish Farmers Association (IFA) says that Easter has given a welcome boost to the potato trade and with...

Big Idaho Potato Truck Wins Award for Publicity

Big Idaho Potato Truck Wins Award for Publicity

  The Big Idaho Potato Truck won the Bulldog Reporter’s Silver Award for Best Special Event, after mor...

Ammeraal Beltech Acquires Two Belting Distributors

Ammeraal Beltech Acquires Two Belting Distributors

  The conveyor belts developer and manufacturer Ammeraal Beltech , has acquired belting distributors F...

 Energy-efficiency and Healthy Oils Drive Countertop Fryers Market

Energy-efficiency and Healthy Oils Drive Countertop Fr...

  Countertop fryers have gained significant popularity among many food service establishments that req...

Asia-Pacific Drives Global Increase for Potato Harvesters Market

Asia-Pacific Drives Global Increase for Potato Harveste...

  Key vendors of potato harvesting equipment are Spudnik Equipment Company, Lockwood, Double L, The Gr...

Heat and Control Launches Potato Grader-Halver for Uniform Chips

Heat and Control Launches Potato Grader-Halver for Unif...

  Heat and Control has launched a new type of equipment, the Potato Grader-Halver, which promises to p...

Important Recalls because of Salmonella and Choking Risks

Important Recalls be...

Pepsico Canada and McCain Foods were pressed to make impor...

Japan Faces Potato Chips Shortage

Japan Faces Potato C...

    Due to typhoons that hit Hokkaido last year, Japanes...

Tasteful Selections Launches New Specialty Potato Brand

Tasteful Selections ...

Tasteful Selections, a specialty potato brand from RPE Inc...

Netherlands’ Potato Processing Industry to Reach a Milestone

Netherlands’ Potato ...

  Potato manufacturers in the Netherlands are approaching...

Research Finds High Levels of Acrylamide in UK Crisps

Research Finds High ...

    Nearly one in five, aprox.17%, potato crisp varietie...

Food Packaging Rules, Misleading and Potentially Dangerous

Food Packaging Rules...

  Food packaging is not tailored enough to contents, a te...

FailChips Launches New Brand of Crushed Chips

FailChips Launches N...

  In February, a new brand of chips made its debut with a...

Exclusive Interview: Branston - We Work to Improve Varieties and Develop Tastier Potatoes

Exclusive Interview:...

  Branston is now one of the biggest potato suppliers in ...

High Levels of Acrylamide for Potato Fries in Brussels

High Levels of Acryl...

  Fifteen percent of Brussels’ friteries surveyed selling...

Researcher Discusses Diseases of Potato Plants

Researcher Discusses...

  Anne Njoroge, a molecular pathologist working at the In...

New “Focus on Potato” Webinar Rhizoctonia Canker and Black Scurf

New “Focus on Potato...

  The Plant Management Network (PMN) has released a new p...

First UK Deposit in Global Seed Vault

First UK Deposit in ...

  The Commonwealth Potato Collection (CPC), an invaluable...

Cool Farming Tool Proves Sustainability of Potato Culture

Cool Farming Tool Pr...

  Since last autumn, the farmers and the professionals in...

Agreement on Genome-Analysis Technology

Agreement on Genome-...

  Monsanto Company and NRGene announced that they have re...

New Method to Capture Disease-resistant DNA for Plants

New Method to Captur...

  Scientists have developed and improved technique for ca...

New “Focus on Potato” Webcast Helps Growers Manage White Mold Infections

New “Focus on Potato...

The Plant Management Network (PMN) has released a new pres...

McDonald’s Chooses New Potato Varieties for Fries

McDonald’s Chooses N...

In September, the worldwide fast-food chain chose two new ...

Potato Growers Get Help to Fight with Late Blight Pathogen

Potato Growers Get H...

  The Plant Management Network (PMN) has released in Nove...

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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