Thursday, 23 March 2017

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...

Europatat and Belgapom Prepare to “Make the European Potato Trade Great Again!”

Europatat and Belgapom Prepare to “Make the Europe...

  “Make the European Potato Trade Great Again!” (it’s gonna be huge, it’s gonna be great, it’s tr...

Belgapom: 2016 Was a Record Year for Belgian Potato Processing Sector

Belgapom: 2016 Was a Record Year for Belgian Potato Pro...

  2016 was an absolute record year for the Belgian potato procession sector, according to Belgapom, th...

Exclusive: Asian Demand Drives US Exports of French Fries in 2016

Exclusive: Asian Demand Drives US Exports of French Fri...

It appears that more and more consumers in Asian countries are getting a taste for French fries, says t...

U.S. Potato Exports Reach Record Levels in 2016

U.S. Potato Exports Reach Record Levels in 2016

  For calendar year 2016, total U.S. potato exports were up 4% to USD1,726,920,330  – the highest ever...

Case Study: Mrs. Gerry’s Kitchen Implements New Peeling Technology

Case Study: Mrs. Gerry’s Kitchen Implements New Peeling...

  Mrs. Gerry’s Kitchen, based in Albert Lea, Minnesota, the USA, included with the latest expansion of...

TOMRA Presents the Latest Sorting Machine at ProfoodTech 2017

TOMRA Presents the Latest Sorting Machine at ProfoodTec...

  TOMRA Sorting Food will showcase the TOMRA 5A, its newest potato sorter, at the new biennial process...

Key Technology Introduces Infeed and Collection Conveyors for Veryx

Key Technology Introduces Infeed and Collection Conveyo...

  Key Technology has introduced new product-specific infeed and collection conveyors for their new Ver...

High Levels of Acrylamide for Potato Fries in Brussels

High Levels of Acryl...

  Fifteen percent of Brussels’ friteries surveyed selling...

Consumer Perception Regarding Potatoes Is Improving

Consumer Perception ...

  A big factor influencing potato demand in the past two ...

Exports of Frozen and Fresh Potatoes Continue to Grow

Exports of Frozen an...

  U.S. exports of frozen and fresh potatoes continued to ...

NEPG Notices Reduced Crops for the Current Season

NEPG Notices Reduced...

  The scarcity of seedlings could reduce crop rises annou...

Tostitos Creates “Party Safe” Bag

Tostitos Creates “Pa...

  Tostitos created the "Party Safe" bag – a bag...

Farm Frites Could Build French Fries Plant in Kazakhstan

Farm Frites Could Bu...

  Deputy Prime Minister of Kazakhstan and Minister of Agr...

French Potato Association Considers Building a Potato Processing Facility

French Potato Associ...

    Global demand for products from processed potatoes, pa...

FSA Starts Campaign Anti-Acrylamide in Home Cooked Foods

FSA Starts Campaign ...

  Food Standards Agency (FSA) is launching ‘Go for Gold’ ...

Pringles Introduces New Range of "Loud" Crisps

Pringles Introduces ...

    Pringles is introducing new line-up – Pringles Loud,...

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...

Potandon Produce Adds a New Organic Potato Supply Point

Potandon Produce Add...

  Potandon Produce LLC, the industry leader in fresh pota...

The UK Food and Drink Federation (FDF)and British Retail Consortium (BRC) have partnered with Leatherhead Food Research to fund and deliver a comprehensive report on salt reduction methods in food production.

UK food manufacturers and retailers already lead the rest of the world in reducing salt levels in food.

This research project, which will begin this month, will take stock of industry's reformulation achievements to date and help industry take its next steps.

FDF and BRC's partnership with Leatherhead Food Research, coupled with the institution's decision to co-fund the research, demonstrate a food chain-wide commitment to increase consumer choice and maximize its use of reformulation as a tool to improve public health, where possible.

The report, to be launched in mid-2012, will be a free resource and its findings are expected to support food manufacturers world-wide.

Terry Jones, Food and Drink Federation Communications Director, said: "While food manufacturers have already invested heavily and made great strides in salt reformulation, this partnership demonstrates our industry's keenness to find solutions to continue this good work.

"Leatherhead Food Research's salt reduction expertise made them the natural choice to work with on this project. We are pleased by their enthusiasm for the project and its objectives as shown by their decision to co-fund."

British Retail Consortium Food Director, Andrew Opie, said: "Our members have shown their commitment to give consumers healthier choices by consistently meeting salt targets.

"They are backing this up with funding for credible, independent research which will make a valuable contribution to our understanding of where further salt reduction is practicable."

Dr Paul Berryman, CEO of Leatherhead Food Research, said:
"We are delighted to be working with the FDF and BRC on this project. It is so important that we decided to co-fund the research.

"Salt reduction sounds easy, but it isn't. We are particularly worried about the effects on food safety and shelf life. Salt is a traditional preservative, so we will be checking for unintended consequences, like unwanted bacterial growth. Consumers must be happy with the taste too, or they will just add in table salt. It's a complex issue."

Digital edition


Click or tap to view our digital magazine
on your tablet or mobile device.

 x 
Cart empty

Latest Events

Apr 1st 2017 - Apr 4th 2017
SNAXPO
Apr 4th 2017 - Apr 6th 2017
ProFood Tech
May 4th 2017 - May 10th 2017
interpack
Jun 13th 2017 - Jun 15th 2017
Global Cold Chain Expo
Jun 21st 2017 - Jun 22nd 2017
SNACKEX
Sep 19th 2017 - Sep 22nd 2017
Process Expo
Oct 7th 2017 - Oct 11th 2017
Anuga

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