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januari 25, 2011
Microwave Popcorn Lung Prevention Rules Expanded by OSHA
Federal safety regulators say that some substitutes for the chemical diacetyl, believed to cause a condition known as microwave popcorn lung disease in food manufacturing workers, may also be linked to the potentially deadly ailment.From the archive

januari 25, 2011
Nutrition Keys: New Front-of-Pack Nutrition Labeling initiative of the US Food Industry
America’s leading food and beverage manufacturers and retailers today announced the launch of Nutrition Keys, a new voluntary front of pack nutrition labeling system that will help busy consumers make informed choices when they shop.From the archive

januari 21, 2011
McCain Foods USA joins efforts to increase availability of Healthy School Meals
A new multi-industry voluntary agreement announced today by the Alliance for a Healthier Generation brings together leading food manufacturers, group purchasing organizations and technology companies to help America’s schools serve healthier meals at more affordable prices.From the archive

januari 20, 2011
Walmart Launches Major Initiative to Make Food Healthier and Healthier Foods More Affordable
At an event today in Washington, D.C., Walmart, the nation’s largest grocer, unveiled a comprehensive effort to provide its customers with healthier and more affordable food choices. The company was joined by First Lady Michelle Obama as it outlined t...From the archive

januari 20, 2011
Wal-Mart lanza iniciativa de gran envergadura para que los alimentos saludables sean más asequibles
En un acto celebrado en la ciudad Washington D.C., Wal-Mart, la mayor tienda de comestibles de la nación, dio a conocer la campaña a través de la cual ofrecerá a sus clientes alimentos saludables en forma más asequible. Esta compañía se unió a la de l...From the archive
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januari 19, 2011
Barrel O’ Fun Issues Allergy Alert on Undeclared Milk Protein in Valu Time Salt & Vinegar Potato Chips
Barrel O’ Fun Snack Foods Co. of Perham, MN is recalling 'Valu Time Salt &Vinegar Potato Chips”, 5 oz., UPC Code 11225-03388 as the product contains undeclared milk protein.From the archive
januari 17, 2011
Biofortificación con hierro aumenta popularidad de la papa en comunidades pobres
La deficiencia de hierro es el trastorno nutricional más común del mundo: afecta al 50 por ciento de las mujeres embarazadas y al 40 por ciento de los niños en edad preescolar en los países en desarrollo, según la Organización Mundial de la Salud. Debi...From the archive

januari 17, 2011
Pumping up Potatoes to provide the nutrient iron to the poor
Iron deficiency is the most common nutritional disorder in the world – affecting 50% of pregnant women and 40% of preschool children in developing countries, according to the World Health Organization. Luckily, potatoes are naturally good sources of iron...From the archive

januari 13, 2011
20 potatoes a day followed up with Potato Recipies
His mono-food 20 Potatoes a Day Diet successfully behind him, Chris Voigt, executive director of the Washington State Potato Commission, is turning to potato recipes he wished he could have eaten during his two-month regimen.From the archive

januari 12, 2011
Seabrook Crisps launches 'Goodbye Salt, Hello Flavour' range with 90 per cent less salt
Seabrook Crisps Ltd has invested £1.5m in developing four new flavours of crisp, each with 90 per cent less salt. The new product, called Goodbye salt, Hello flavour, will be available in Jacket potato with Mediterranean tomato &herbs;Jacket potat...From the archive

januari 10, 2011
After-cooking darkening: the affliction of cooked potatoes
The discolouration that blights cooked potatoes has plagued the potato industry for many years. This phenomenon, known as after-cooking darkening, is one of the most undesirable characteristics and has been reported from every potato-growing area in the world.From the archive

januari 10, 2011
Investigadores canadienses identifican 30 proteínas relacionadas con el oscurecimiento de las papas después de la cocción
La decoloración que arruina las papas cocidas es un problema de la industria de la papa desde hace muchos años. Se produce, como el término lo indica, cuando al cocinar las papas estas quedan expuestas al aire y aparecen zonas de color que van desde el...From the archive





