MSU professors Jiming Jiang and David Douches. (Courtesy: MSU)
Febrero 27, 2024

Michigan State University researchers further unravel the mechanism of cold induced sweetening in potatoes

Michigan State University professors Jiming Jiang and David Douches has discovered a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes. 
The healthiest crisps on the planet
Junio 26, 2023

Norwegian research for the best potato for potato chips

Researchers in Norway investigated the best way to avoid the formation of acrylamide when producing potato chips. They focused in particular on identifying the most suitable potatoes to use.
Kerry Introduces Acryleast Pro - Next-generation acrylamide - reducing yeast now even more effective
Noviembre 21, 2022

Kerry Introduces Acryleast Pro - Next-generation acrylamide - reducing yeast now even more effective

Kerry, the world’s leading taste and nutrition company, has announced that it had released Acryleast™ Pro, the advanced iteration of the company’s signature acrylamide-reducing non-GMO (non-genetically modified) yeast, Acryleast™.
Zeracryl has developed an efficient solution for the reduction of acrylamide in french fries
Agosto 16, 2018

Zeracryl has developed an efficient solution for the reduction of acrylamide in french fries

The Norwegian company Zeracryl has developed an efficient solution for reduction of acrylamide in French fries.
Innate® Second Generation Potato Receives Approval in Canada
Agosto 03, 2017

Second Generation Innate® Potatoes Receive Approval in Canada

Health Canada and Canadian Food Inspection Agency (CFIA) have completed the food, feed, and environmental safety assessments of the J.R. Simplot Company’s second generation of Innate® potatoes. The authorizations enable the potatoes to be imported, planted, and sold in Canada.
Orkla Food Ingredients signs licence agreement with Renaissance BioScience Corp. for Acrylamide-Reducing Yeast Technology
Mayo 30, 2017

Orkla Food Ingredients signs licence agreement with Renaissance BioScience Corp. for Acrylamide-Reducing Yeast Technology

Orkla Food Ingredients, a subsidiary of Orkla ASA (OSE:ORK) has signed a license agreement with Renaissance BioScience Corp. to exclusively produce and sell Renaissance acrylamide-reducing yeast to food manufacturers in the European Nordic and Baltic markets, starting in Q3 2017.
Florigo launches a new continuous potato chip fryer with opti-flow technology
Octubre 26, 2016

Florigo launches a new continuous potato chip fryer with opti-flow technology

Florigo (a tna subsidiary) has announced the launch of a new continuous potato chip fryer that features patented opti-flow® technology for improved frying performance, the Conti-pro® PC 3
Acrylamide-Reducing Yeast achieves GRAS-status
Mayo 19, 2016

Acrylamide-Reducing Yeast achieves GRAS-status

Renaissance BioScience Corp. has announced that the Food and Drug Administration (FDA) has “no questions” in regards to Renaissance’s Generally Recognized as Safe (GRAS) notice for its non-GMO, acrylamide-reducing (AR) baker’s yeast strain (GRAS Notice No. GRN 000604).
Simplot's Innate Potato (First Generation) Receives Canadian Government Clearance
Marzo 22, 2016

Simplot's Innate Potato (First Generation) Receives Canadian Government Clearance

Health Canada and Canadian Food Inspection Agency (CFIA) have completed their respective food and feed safety assessments of the J.R. Simplot Company’s first generation of Innate® potatoes.
FDA issues final guidance on acrylamide
Marzo 11, 2016

FDA issues final guidance on acrylamide

The US Food and Drug Administration (FDA) has issued final guidance to the food industry to help growers, manufacturers and food service operators take steps to reduce levels of acrylamide in certain foods.
Growing demand for Vacuum Fryer Technology in the Snack Industry
Marzo 02, 2016

Growing demand for Vacuum Fryer Technology in the Snack Industry

Heat and Control has helped a snack manufacturer take processing capabilities to a new level with another delivery of the
company’s innovative vacuum fryer technology, the Unitized Vacuum Fryer (UVF)
Special Bakers Yeast shows potential to reduce acrylamide in potato products
Noviembre 03, 2015

Special Bakers Yeast shows potential to reduce acrylamide in potato products

Renaissance Ingredients Inc. shows the results of its in-house, laboratory-scale analysis of the efficacy of its non-GMO acrylamide-reducing baker’s yeast for applications in the potato industry.

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Septiembre 01, 2015

USDA Deregulates Second Generation Innate™ GMO Potatoes

The J.R. Simplot Company is pleased that the USDA has deregulated the Russet Burbank variety of the second generation of Innate™ potatoes. Simplot is looking forward to the completion of the EPA registration and FDA consultation before the second generation of Innate™ potatoes can be introduced into the marketplace.
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Junio 10, 2015

The Quest to Engineer the Perfect Potato

Researchers in the United Kingdom aim for a new commercial potato that resists many of the worst vulnerabilities of potato crops around the world.
A look at the Innate Potato by FrankenFoodFacts
Junio 08, 2015

A look at the Innate Potato by FrankenFoodFacts

The blog FrankenFoodFacts recently published a review of the Innate potato of Simplot Plant Sciences. This blog by Layla Katiraee, who holds a Ph.D. in molecular genetics and is a senior scientist at a biotech company, offers the most insightful review of the Innate Potato PotatoPro has seen so far.
Acrylamide in Food; Scientific Opinion provided by the European Food Safety Authority (EFSA)
Junio 07, 2015

Acrylamide in Food; Scientific Opinion provided by the European Food Safety Authority (EFSA)

The European Food Safety Authority (EFSA) has published its Scientific Opinion on Acrylamide in Food
Potato protoplasts expressing green florescence to demonstrate high transformation efficiency.
Abril 15, 2015

Cellectis reduces cold sweetening in potato by inactivating a single gene

Cellectis Plant Sciences, Inc. has announced today that the Plant Biotechnology Journal has accepted the publication of its peer-reviewed manuscript demonstrating the phenotypic validation of potato lines developed by inactivating a single endogenous gene responsible for sugar accumulation when stored at cold temperatures.
Wallace Huffman
Marzo 23, 2015

Research: Consumers willing to spend more for biotech potato products

New research from an Iowa State University economist, Wallace Huffman, found consumers were willing to spend more for genetically modified potato products with reduced levels of a chemical compound linked to cancer.

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