Hygiena food safety and quality control solutions unveiled the Sampling Plan Module, their most recent innovation within the SureT...
A novel gene that regulates plants' susceptibility to threats including fungi and drought has been discovered by researchers at th...
The common scab, which affects potatoes and other root crops and is distinguished by brown, scab-like lesions on the surface, is c...
By analyzing the genetic makeup of ancient potato leaves, researchers at North Carolina State University shed light on the dynamic...
Sensory perception is crucial in the evaluation and acceptance of foods. Nutriswiss AG, a Swiss specialist in the procurement and...
SAFE launched a campaign on acrylamide, a chemical compound that is formed during most high-temperature cooking processes, and cal...
In numerous respects, the German mechanical engineering sector contributes significantly to the world's supply of safe food throug...
PoLoPo recently announced it has submitted its application for Regulatory Status Review (RSR) to the U.S. Department of Agricultur...
Research published in Biocatalysis and Agricultural Biotechnology found that inhibiting the solanidine galactosyltransferase (sgt1...
Campden BRI was recently challenged by Nomad Foods to help them solve an important issue: Can frozen food products be stored at a...
Of the American population, 28% claim to eat potatoes once or twice a week, and 22% say they do so several times, weekly, accordin...
A group of researchers headed by Jiming Jiang and David Douches, professors at Michigan State University (MSU), has made a signifi...
Root-knot nematodes have spread further northward in Europe due to climate change and genetic selection, and controlling cyst nema...
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