Tuesday, 28 June 2016

Focus Conferences and New Developments at PotatoEurope 2016

Focus Conferences and New Developments at PotatoEu...

  The innovations introduced by ARVALIS - Institut du végétal and its technical partners at Potat...

Exclusive Interview – Europatat: “We Need to Keep Potatoes Trendy”

Exclusive Interview – Europatat: “We Need to Keep ...

On he occasion of the Europatat Congress, we have had the opportunity to interview Mr. Kees van Aren...

PotatoEurope 2016: Numerous Dynamic Demonstrations Over 23 Hectares

PotatoEurope 2016: Numerous Dynamic Demonstrations...

 PotatoEurope is the largest open-field event devoted to the potato in Europe, which will cover an...

AHDB and CEJA Comment on Vote to Leave EU

AHDB and CEJA Comment on Vote to Leave EU

  The comments on the UK decision to leave EU assaulted media and social networks.

FDF: UK Food Manufacturers Face a Challenging Period after Brexit

FDF: UK Food Manufacturers Face a Challenging Period af...

  UK food manufacturers face a "very challenging period" in the wake of the country's decisi...

Tolsma-Grisnich Group Acquires Majority Share in Farm Electronics Limited

Tolsma-Grisnich Group Acquires Majority Share in Farm E...

  Tolsma-Grisnich, a leading Dutch specialist in intelligent storage technology for potatoes, onions a...

Case Study: The Experience of Potato Producer Nedato with a Sorting Solution from TOMRA

Case Study: The Experience of Potato Producer Nedato wi...

 The Nedato is a cooperative of 500 farmers, which has been producing quality potatoes to customers acr...

Tong Engineering Introduces New Cleaner Loader Crop Transfer Machine

Tong Engineering Introduces New Cleaner Loader Crop Tra...

   Tong Engineering is set to introduce a new Cleaner Loader crop transfer machine to its latest range...

Kiremko Builds a New French Fries Line in Belgium

Kiremko Builds a New French Fries Line in Belgium

  Kiremko announced they had started to build a new French fries line in Belgium, with a capacity of 1...

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 ...

Americans Were Asked which Lay's Flavors Stay and which Go

Americans Were Asked...

   For the first time in brand history, the Lay's brand a...

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...

Search Begins for Scottish Strategic Potato Farm

Search Begins for Sc...

  AHDB has announced the quest for the first farmer host ...

Food scientists have found a way of measuring how we register the saltiness of crisps which could lead to new ways of producing healthier crisps - without losing any of the taste.

 

The research by scientists at The University of Nottingham in the UK could lead to significant salt reduction in all snack foods.

The research, published on February 16 in the Royal Society of Chemistry journal Food & Function, follows an investigation into how salt is released from crisps into the mouth.

Dr Ian Fisk, a lecturer in the Division of Food Sciences, said: "The ‘salt burst' from crisps is only released into the mouth 20 seconds after chewing begins. This means that in many cases the crisp may have already been swallowed before the majority of the salty taste is detected.

"Our aim is to develop a series of technologies that accelerate the delivery of salt to the tongue by moving the burst from 20 seconds to within the time that you normally chew and swallow. This would mean that less salt would be needed to get the same amount of taste."

Excess salt in the diet has been linked to high blood pressure and cardiovascular disease.

The World Health Organisation's recommendation for daily salt intake is just five grams. Many of us have twice this amount.

The reduction of salt intake is now a major challenge for health authorities and the food industry.

The full research paper can be found at http://dx.doi.org/10.1039/c2fo10282j

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