Onderzoek en ontwikkeling (R&D) uit Amerika

University of Montana researchers have good news for endurance athletes hankering for a burger and fries after an intense workout: Dig in.

La investigación ha medido las actitudes de los consumidores hacia productos potenciales con menores niveles de acrilamida.

Scientists have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half - by transforming part of the soluble amylose in resistant starch.

New research from the United States Potato Board (USPB) reveals the complexity and range of price sensitivities within the potato category.

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.

Representatives of the Canadian Government announced an investment of $1.83 million in a Canadian-led international research effort to give potato farmers a technological edge in predicting and preventing yield losses in their fields and in storage.

The International Potato Center (CIP) mourns the passing of Dr. Richard L. Sawyer, founder of CIP and its first Director General. Dr. Sawyer passed away on March 9 in Raleigh, North Carolina, in his native USA.

The United States Potato Board (USPB) is pleased to announce industry veteran Ryan J. Krabill has joined its staff in the newly-created position of Director of Research & Analysis.

A new University of Michigan study confirms what has long been suspected: highly processed foods like chocolate, pizza and French fries are among the most addictive.

In Costa Rica, potato growers, the Ministry of Agriculture and Livestock (MAG) and the University of Costa Rica (UCR) are exploring the possibilities for the local production of french fries.

A simple potato extract may limit weight gain from a diet that is high in fat and refined carbohydrates, according to scientists at McGill University. The results of their recent study were so surprising that the investigators repeated the experiment just to be sure.

Maureen Storey, PhD, president and CEO of the Alliance for Potato Research and Education (APRE) today announced the formation of the APRE President’s Circle, a new membership category designed to strengthen industry value chain collaboration

Diamond Foods, the company behind Kettle Brand and Kettle Chips will start construction this week of a product development and testing center, located adjacent to the Kettle Brand® production facility in Salem, Oregon

Researchers of the Institute of Ecology (INECOL) in Mexico have identified a fungus capable of feeding on nematodes. Combining this biological control with other methods in an integrated management system reduced the golden nematode population by up to 90 percent in two years.

Canada's private potato breeders are calling for a bigger say in how new varieties are developed in Canada.

The National Potato Council (NPC) is pleased to award Washington Luis da Silva, a plant pathology Ph.D. student at Cornell University in Ithaca, N.Y., its 2014-15 Academic Scholarship.

The Potato Association of America’s new president says the organization aims to provide the industry with the best research and information available. Andy Jensen took over as president of the research organization in July.

A decline in overall potato consumption has Texas A&M AgriLife Research breeders working on “designer” potatoes that meet the time constraints and unique tastes of a younger generation.