As part of PepsiCo Positive (pep+), the company's end-to-end strategic change, PepsiCo, Inc. unveiled two new, ambitious nutrition...
Staff members are receiving training from the University of Idaho's (U of I) Seed Potato Germplasm Program to operate a new cryopr...
To assist farmers and their clients in the transition to a more sustainable supply chain, FoodChain ID, one of the top global prov...
A new network of post-harvest research institutions has been established across the UK as a result of the recent reduction of the...
The Animal and Plant Health Inspection Service (APHIS) of the U.S. Department of Agriculture (USDA) recently examined a potato pla...
To combat potato late blight (Phytophthora infestans), massive quantities of crop protection agents are administered all over the...
Food waste is a significant and current worry for many consumers given that about 40% of all food produced in the U.S. is wasted....
When potatoes are fried, dangerous compounds known as acrylamides are formed. Aspects like the potatoes themselves, storage condit...
When potato chips are fried, dangerous compounds known as acrylamides are formed. Factors like the potatoes themselves, storage co...
Propak Asia, which will take place from June 14 to June 17, 2023, in Bangkok, Thailand, will feature advances in food processing o...
Food Process Solutions (FPS), in keeping with its commitment to uphold hygienic standards in food processing, celebrated the 2023...
According to a recent study headed by McGill University researchers, purple-fleshed Russian Blue potatoes defended against disrupt...
Abertay University and Perthshire-based Taylors Snacks have launched a new project to improve food safety in potato chip manufactu...
