Nutrición

Mayo 23, 2017

En España desarrollan papas con alto potencial de valor añadido

El Instituto Vasco de Investigación y Desarrollo Agrario, NEIKER-Tecnalia, ha llevado a cabo avances en la mejora genética de patata con el objetivo de obtener variedades con elevados niveles de compuestos bioactivos (antocianinas, fenoles y carotenoides totales), así como capacidad antioxidante beneficiosas para la salud, adaptadas a nuestras condiciones de cultivo.

Abril 29, 2017

Health Canada proposes to prohibit the use of partially hydrogenated oils (PHO) in food

Health Canada is introducing a regulatory proposal to prohibit the use of partially hydrogenated oils (PHOs)—the main source of industrially produced trans fats—in food to help protect the health of all Canadians.

Abril 19, 2017

Carisma is back! Lower GR Potato Returns to Ontario Grocery Stores

Following a highly successful launch in 2016, Canadian produce company EarthFresh is bringing its lower glycemic response (GR)* Carisma potato back to Ontario grocery retailers for an extended season.

Marzo 15, 2017

New Potato Nutrition Facts Label in the United States

Potatoes USA has developed an updated new Nutrition Facts Label for fresh potatoes to meet updated FDA guidance.

Enero 30, 2017

Schmieding Produce Launches New 100 Calorie - Skinny Potato

Schmieding Produce Launches New 100 Calorie - Skinny Potato: Potatoes are sorted in such a way, that each potato has roughly a calorie content of 100 Calories

Potato Processor Lamb Weston / Meijer continues to innovate: Sustainability report

Enero 22, 2017

Sustainability Report: Potato Processor Lamb Weston / Meijer continues to innovate

Lamb Weston's European joint venture, Lamb Weston / Meijer has published its sustainability report for 2015-2016. Compared to the reference year 2008, energy consumption per tonne of product has reduced by more than 21% and potato utilisation has improved by 4.5%.

Noviembre 28, 2016

If you think "Butter is Back", think again...

Consuming high amounts of four major saturated fatty acids - found in red meat, dairy fat, butter, lard, and palm oil - may increase risk of coronary heart disease, according to a new study.

NMSU researcher helps develop potatoes more nutritious potatoes

Noviembre 27, 2016

NMSU researcher helps develop more nutritious potatoes

Can the nutritional value of potatoes be improved? That is the question USDA research geneticist Kathy Haynes has been asking for nearly 30 years. Her quest for the answer has led her to breeding a more nutritious potato, similar to the papa criolla types found in South America.

Octubre 26, 2016

USDA clears Calyxt potato modified to withstand bruising

A new potato variety that’s genetically modified to withstand bruising has been cleared for commercialization without undergoing USDA’s deregulatory process for biotech crops.

Octubre 18, 2016

PepsiCo Launches 2025 Sustainability Agenda

PepsiCo, Inc. has announced an ambitious global sustainability agenda designed to foster continued business growth in a way that responds to changing consumer and societal needs.

New to North America: Earthfresh Farms introduces the Low Glycemic Response Potato Variety Carisma

Octubre 03, 2016

Earthfresh Farms introduces first Low Glycemic Response Potato Variety Carisma to North America

Earthfresh Farms introduces a first to North America: The Carisma, a Low Glycemic Response potato variety.

Septiembre 29, 2016

Food Labeling: FDA is redefining the food claim 'healthy'

The United States Food and Drug Administration (FDA) has announced that it has started a public process to redefine the “healthy” nutrient content claim for food labeling.

Julio 25, 2016

Potato fertilization with (Fe) nanoparticles may benefit cultivation and increase nutritional value

Work to make potatoes more nutritious by including nanoparticles in the fertilizer formulation is proving promising, according to the AHDB-funded researcher Karen Davies

Julio 12, 2016

Pass the Potato Salad this summer

There is good news for potato salad lovers just as the season for chilled potatoes officially heats up. New research published in the scientific journal Food Chemistry adds to the growing body of evidence that shows that cooking and cooling potatoes can significantly increase the amount of Resistant Starch (RS).

Junio 25, 2016

GMO Labeling Compromise ready for US Senate to consider

A landmark Senate agreement on national disclosure standards for genetically engineered foods would allow companies to disclose GMO ingredients through digital codes rather than on-package langcode or symbols.

Mayo 30, 2016

Purple Magic potato reaches finals of Northern Ireland Innovation competition INVENT 2016

Purple Magic, a Northern Ireland potato with high anthocyanin content, was bred by Paul Watts at the Agri-Food and Biosciences Institute and just reached the finals of INVENT 2016, a Northern Ireland innovation competition.

Abril 20, 2016

Benefits Vegetable Oils for Heart Health Questioned

A study published in The BMJ shows that replacing saturated fats with vegetable oils rich in linoleic acid lowers blood cholesterol, but may not curb heart disease risk or help you live longer. The findings question the widely held belief that vegetable oils rich in linoleic acid are good for heart health.

Study: Best Hope for Potassium and Fiber Missing in Children's Diets is the One Vegetable They're Least Likely to Ignore: Potatoes

Febrero 17, 2016

Best Hope for Potassium & Fiber Missing in Kids Diets is the Vegetable They're Least Likely to Ignore: Potato

U.S. children are not consuming enough vegetables, resulting in an inadequate intake of key nutrients, including potassium and dietary fiber, which are important for growth, development and overall health.

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