Noticias sobre los Ingredientes

Sponsor of the month (Learn more)
vanmark_award_iowa_454
Septiembre 12, 2010
Zeracryl applies lactic acid bacteria to reduce acrylamide in food
Zeracryl, a small research-based Norwegian company has developed a method to reduce the formation of the carcinogenic compound acrylamide during industrial production of potatoes and coffee. International food giants are paying attention.
From the archive
Avebe for news
Septiembre 03, 2010
Avebe: opbrengst zetmeelaardappelen lager
De opbrengst van de gerooide percelen zetmeelaardappelen is gemiddeld lager dan in voorgaande jaren.
From the archive
Salt Shaker for news
Agosto 27, 2010
Desalting the Food grid
Product developers are responding to public health concerns about the sodium content of processed foods. What sodium-reduction tactics are they using?The methods food companies use to reduce sodium vary. Some plan simply to reduce the amount of salt in...
From the archive
Frito-Lay on 'loud' SunChips biodegradable chip package: 'That's what change sounds like'
Agosto 19, 2010
Frito-Lay on 'loud' SunChips biodegradable chip package: 'That's what change sounds like'
The world’s first 100 percent biodegradable chip packet – designed by Frito-Lay for its SunChips brand – has come in for criticism from Facebook members, with more than 30,000 agreeing the new packaging is too loud.
From the archive
National Starch for news
Agosto 05, 2010
National Starch Food Innovation opens Opens New Concept Kitchen for Culinology in the United Kingdom
National Starch Food Innovation has invested in a state-of-the-art new demonstration kitchen facility at its Manchester office to enhance the company’s Culinology expertise in the UK. The Concept Kitchen was unveiled by Jorgen Kokke, Vice President &am...
From the archive
Salt Shaker for news
Julio 29, 2010
Federal Task Force presents plan to cut Canada’s salt intake
A federal task force has delivered a plan to cut Canada’s salt habit to a teaspoon a day – a change that could save tens of thousands of lives a year – but insiders fear it has only tepid support from government and the food industry.The long-awaited r...
From the archive
Contenido Patrocinado
Contenido Patrocinado
Contenido Patrocinado
National Starch for news
Julio 28, 2010
Starchology? National Starch's new buzzword for its science and art in starch
National Starch has a new word for the driving force behind all the technologies, capabilities and ingredient solutions the company provides customers: STARCHOLOGY.STARCHOLOGY is the centerpiece of a new identity that National Starch presented at the ...
From the archive
Julio 20, 2010
China vows to stop restaurant reuse of cooking oil
Chinese call it "gutter oil"- a foul slop fished up from sewage drains or collected at restaurant back doors - and it's being used widely in the country's eateries.Recycled food oil is China's latest food-safety scandal that has worried consu...
From the archive
ConAgra Foods Completes Sale of Its Gilroy Foods & Flavors Dehydrated and Vegetable Product Operations
Julio 19, 2010
ConAgra Foods Completes Sale of Its Gilroy Foods & Flavors Dehydrated and Vegetable Product Operations
ConAgra Foods, Inc., (NYSE: CAG) announced today the completion of the sale of its Gilroy Foods &FlavorsTM dehydrated and vegetable product operations to Olam International for before-tax proceeds of $250 million in cash, net of transaction costs a...
From the archive
Julio 16, 2010
Fast Food Using Less Trans Fats
Trans fats have been showing up less often in fast-food restaurant meals.Research from the University of Minnesota's Nutrition Coordinating Center has shows major chains have significantly reduced their use of oils that contain trans fat in French frie...
From the archive
IFST responds to FSA break-up story
Julio 14, 2010
IFST responds to FSA break-up story
Stories circulated yesterday reported that Health Secretary, Andrew Lansley, would be announcing the break up of the Food Standards Agency.  They also suggested that this break up was an indication that the Government had ‘caved in’ to the pressure of...
From the archive
Julio 07, 2010
Mashed potato in foodservice on the rise
Mashed potatoes in foodservice operations are up 29% in the past four years. In Q1 2006, the top 350 chain restaurant menus listed 1,749 mashed potato menu items. In Q1 2010, there were 2,256. This is an important and positive trend for potatoes in foo...
From the archive
Contenido Patrocinado

Current Selection 1236 items. Refine:

You May Also Like

Julio 01, 2010
Tate & Lyle focuses on Specialty Food Ingredients, sells sugar division
Tate &Lyle PLC (“Tate &Lyle”) announces today it has signed an agreement for the sale of its EU Sugar Refining operations (“EUS”) to American Sugar Refining, Inc.  The consideration is £211 million payable in cash, subject to closing adjustment...
From the archive
Julio 01, 2010
ADM plans expansion in China, opens office
Archer Daniels Midland Company (NYSE: ADM) today announced two key actions that advance its strategy for profitable growth in China and throughout Asia: the opening of a Beijing office;and a strategic investment in, and memorandum of understanding with...
From the archive
Junio 30, 2010
Biotech Start-up shows acrylamide reductions with special yeast
Functional Technologies Corp (TSX-V: FEB), a world leader in yeast research and development, today announced initial test results for bread made with its acrylamide-preventing yeast demonstrated reductions of acrylamide of approximately 90%.
From the archive
Junio 28, 2010
Frito-Lay introduces lower sodium Ruffles and Fritos
PepsiCo’s Frito-Lay North America business unit announced the introduction of two new Lightly Salted varieties of chips. Fritos Lightly Salted corn chips and Ruffles Lightly Salted potato chips join Lay’s Lightly Salted potato chips, which were launche...
From the archive
BASF buys Cognis
Junio 27, 2010
BASF buys Cognis
BASF SE has reached an agreement with Cognis Holding Luxembourg S.à r.l. controlled by Permira Funds, GS Capital Partners and SV Life Sciences to acquire the specialty chemicals company Cognis for an equity purchase price of €700 million. Including net...
From the archive
Junio 22, 2010
Piden prohibir grasas trans en alimentos en el Reino Unido
El organismo que regula los alimentos y fármacos en el Reino Unido está pidiendo que en Inglaterra se eliminen de los alimentos los ácidos grasos trans. Estos compuestos son un tipo de grasas insaturadas presentes principalmente en productos que han s...
From the archive

Frequently Asked Questions

Will PotatoPro edit my article?

Yes. We edit almost all submitted articles for style and layout. If you notice a change you are not happy with, contact us and we will find a solution. If you submit news before its official publication date, you can review the item privately before it goes live.

How can I get more visibility for my company’s news?

Besides free news publishing, companies can list in the PotatoPro directories, become PotatoPro sponsors, or use targeted email blasts, the Event Promotion Package and social media exposure with analytics. Find out why companies advertise on PotatoPro.

Does PotatoPro delete old news? Can I add older news?

No, we do not delete old news. News on PotatoPro goes back to 2006, and we consider it a valuable historical record of developments in the industry. If we missed a key development in the history of your company, we can still add it.

What can I do after my news is published?

Share the article with your colleagues and on the social media channels where you are active, and add it to the “Company in the news” section of your website if you have one. You are also welcome to point other media to the PotatoPro article, as long as they include a clickable link to the item on PotatoPro.

I have created an account, but I am not receiving the newsletters. What should I do?

Log in to your profile and check that you have opted in to the newsletters you would like to receive. Also check your spam or promotions folder and make sure you registered with the right email address. If you still do not receive them, contact us at info@potatopro.com. For sign-in or password issues, see the PotatoPro Login & Account FAQs.

Is reading news on PotatoPro free?

Yes. All news articles on the PotatoPro website are free to read. The PotatoPro app is also free but requires a free PotatoPro account, which also works on PotatoPro AI.

Where is PotatoPro news published and how can I follow it?

News appears on the PotatoPro News page and in the PotatoPro weekly newsletter, which you can receive by creating a free PotatoPro account. It is also available in the PotatoPro app for iPhone and iPad and Android, and shared on LinkedIn, Facebook, Instagram, X, YouTube, Telegram and Bluesky.

My company is not in the PotatoPro directory. Can I still submit news?

Yes. Companies that are not yet listed can still submit news, and they are also welcome to contact PotatoPro to be added to the Company Directory.

In what languages can I submit news?

You can submit news in any language. PotatoPro publishes in English, Spanish, Dutch and Simplified Chinese, and plans to add German, French, Arabic, Hindi and Portuguese in 2027.

How long does it take for news to be published?

It depends on the timing of the news, the editorial workload and how much editing the article needs. News from PotatoPro sponsors may be given priority.

When should I submit my news?

As soon as possible, and ideally on the day the news becomes public, even if it is only a link to material published elsewhere. Extra material such as videos or illustrations can be added later. You can also send news before it is public, as long as you clearly state the embargo date and time, including the time zone.

Can I include links in my news article?

You can include one dofollow link to an external source in the body of the text. Links to your brands, your company profile, previous news and other content about your company on PotatoPro are mostly added automatically.

Can I include a video in my news article?

Yes. We can embed videos hosted on YouTube or Vimeo. For best results, use HD quality or better, include sound, and keep the video professionally edited, ideally 1.5 to 3 minutes long.

What images should I send with my news?

Every news item on PotatoPro must have an illustration at the top, which is also used in article summaries and social media posts. The best top images are closely related to the story, eye-catching and colorful, in landscape format and at least 1,200 pixels wide. Avoid logos, pictures with a prominent logo and images with a lot of text, because Google and Facebook may not display them. Send high-resolution JPG or PNG files that you own or have permission to use, each with a caption and photo credit, and mention if an image was made using AI. Extra images for the body of the article are welcome.

What are the guidelines for writing a news article?

There is no maximum length, but we recommend more than 300 words, and we do not accept articles of fewer than 200 words. An article cannot consist only of a list; it needs paragraphs of text. Provide factual, useful information, keep sentences short, and write in the third person or include quotes attributed to a named person. Self-praise full of superlatives is unlikely to be published without heavy editing. Keep abbreviations to a minimum, and if English is not your first language, we recommend having your text reviewed by a native English speaker.

What type of news does PotatoPro accept?

PotatoPro accepts industry and company news, product launches, new facilities, appointments, technology and research updates, and other developments in the potato and savory snack industries. Submissions should give industry professionals useful information rather than being purely promotional.

How can I submit news to PotatoPro?

Email your article, press release or company announcement to news@potatopro.com. Send the text in a Word or Google document, or in the body of the email, and attach images separately. We may also pick up stories shared on X that tag @PotatoPro.

Is it free to publish news on PotatoPro?

Yes. News about the potato and snack industries is published free of charge if we consider it relevant. All submissions are subject to editorial review and will be edited for style and layout.

Filtros

Refinar por Temas
Refinar por regiones
Refinar por Año
Preferencias de idioma