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Food Trends

Food Trends

A team of biochemists at FAU led by Prof. Dr. Uwe Sonnewald have discovered why potato plants form significantly lower numbers of tubers or sometimes none at all at higher temperatures. The authors of the study from FAU (from left): PD Dr. Sophia Sonnewald, Günter Lehretz, Dr. José María Corral García and Prof. Dr. Uwe Sonnewald. (Courtesy: FAU / Rabih Mehdi)
If there’s one thing potato plants don’t like, it’s heat. If the temperature is too high, potato plants form significantly lower numbers of tubers or sometimes none at all. Biochemists at FAU have now discovered the reason why.
Wednesday, May 15, 2019
Not surprisingly, potatoes from Hungary are running out. (Courtesy: Infostart)
Hungary hasn't been self-sufficient in the potato market for a long time, but the price of potatoes in February was still extraordinary.
Since the humble precursor to modern potato first domesticated in Peru 10,000 years ago, the tuber has branched off into thousands of different varietals. (Courtesy: Cultivate Michigan)
Since the humble precursor to modern potato first domesticated in Peru 10,000 years ago, the tuber has branched off into thousands of different varieties.
The FAO Food Price Index (FFPI) rose in April 2019 to around 170 points
The FAO Food Price Index (FFPI) rose in April 2019 to around 170 points, 1.5 percent (2.5 points) higher than in March and marking its highest value since June 2018.
Thursday, May 9, 2019
The market price of potatoes in Gansu, China recently showed a rising trend. (Courtesy: Global Potato News)
The market price of potatoes in Gansu recently showed a rising trend. Relevant data shows that the price of potatoes in Gansu increased by 16.67% in comparison with the same time last year.
Potatoes have typically been used in the home as a humble side to accompany a steak or roast chicken, but have you ever tried potato ice-cream? Chef Russell Blaikie says the texture of potatoes is like velvet. (Courtesy: Courtney Holloway / ABC News)
Potatoes have typically been used in the home as a humble side to accompany a steak or roast chicken, but have you ever tried potato ice-cream? Chef Russell Blaikie says the texture of potatoes is like velvet.
The potato late blight pathogen. (Courtesy: Jens Gronbech Hasen / EuroBlight)
EuroBlight is continuously examining the ongoing evolution of the European population of the potato late blight pathogen and now reports on the 2018 results. Approximately 1000 samples were genotyped from 22 countries.
NC State grew the North Carolina sweet potato industry into a global powerhouse.(Courtesy: Bill Krueger / NC State University)
NC State grew the North Carolina sweet potato industry into a global powerhouse. Now we're leading the effort to breed sweet potatoes that could provide economic opportunities and better nutrition for people in African countries. (Courtesy: Bill Krueger)