Thursday, 01 September 2016

Potato Pathology and Pests Section Meeting 2016 Takes Place in Scotland

Potato Pathology and Pests Section Meeting 2016 Ta...

  The European Association for Potato Research (EAPR) organizes in Dundee Scotland, a scientific ...

An International Business Meeting for the Industry: PotatoEurope 2016

An International Business Meeting for the Industry...

 The 11th edition of PotatoEurope will be held on September 14-15 at Villers-Saint-Christophe, hal...

A Better Perspective on Potato Processing: AHDB Potatoes’ Next Generation Visited McCain

A Better Perspective on Potato Processing: AHDB Po...

  AHDB Potatoes’ Next Generation recently continued its exploration of Great Britain’s diverse po...

EXCLUSIVE: India Likes to Snack

EXCLUSIVE: India Likes to Snack

 The potato snacks market in India is expected to grow at a projected CAGR of over 12% during 2016-21, ...

New Appointments at AHDB

New Appointments at AHDB

 Industry veteran Gary Taylor has been given a further two years on the Agriculture and Horticulture De...

Key Technology Promotes Bert Switten as Area Sales Manager

Key Technology Promotes Bert Switten as Area Sales Mana...

 Key Technology announces the promotion of Bert Switten as Area Sales Manager for Central and Northern ...

How to Seal 6,000 Potato Packages Per Hour with Ultrasonic Technology

How to Seal 6,000 Potato Packages Per Hour with Ultraso...

  The German food company Wernsing Feinkost GmbH, based in Addrup-Essen near Oldenburg, seals 6,000 ba...

Key Technology Introduces VERYX Belt-Fed Digital Sorters

Key Technology Introduces VERYX Belt-Fed Digital Sorter...

  Key Technology introduces its VERYX belt-fed digital sorters, with a goal to improve product quality...

Technology Producers Make Drone Demonstrations at Potato Farm in Oregon

Technology Producers Make Drone Demonstrations at Potat...

 The Oregon UAS FutureFarm will host the first Ag Drone Rodeo in Pendleton, Oregon on August 18 -19, wh...

Avebe Starts the Potato Harvest Campaign

Avebe Starts the Pot...

 Potato starch producer Avebe has recently announced the s...

New Potato Products Recently Launched Worldwide

New Potato Products ...

Potato manufacturers are competing in launching new produc...

Ballreich Wins Best Potato Chip and Potato Stick

Ballreich Wins Best ...

  Potato producer Ballreich has recently been awarded for...

McDonald’s of the Future Serves Unlimited Fries

McDonald’s of the Fu...

  McDonald’s has recently opened a new location in Missou...

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...

New Variety of Innate Potato Approved

New Variety of Innat...

  The J.R. Simplot Company has completed a voluntary cons...

The Use of Nicotine-based Pesticides Limited in Minnesota

The Use of Nicotine-...

  Seeking to reverse a decline in bees and other pollinat...

Greenpeace Issues Blacklist for Pesticides in EU

Greenpeace Issues Bl...

 Greenpeace Germany has recently published a new version o...

Costs of Developing GM Potatoes Comparable to Conventional Varieties

Costs of Developing ...

  The cost of developing GM potato varieties is in fact n...

Scientists to Test Potatoes Grown in Mars and Moon Soils

Scientists to Test P...

 Scientists of Wageningen University and Research (The Net...

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."

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