News on Health and Nutrition from Michigan

Michigan State University professors Jiming Jiang and David Douches has discovered a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes. 

If you are living in Michigan or nearby, Purple potato chips could be on shelves at a grocery store near you this holiday season, thanks to a collaboration between Michigan State University researchers and Traverse City-based Great Lakes Potato Chip Co.

The US Agency for International Development has awarded Michigan State University (MSU) a $5.8 million cooperative agreement to improve potato production in Bangladesh and Indonesia. Additional partners include the University of Minnesota and J.R. Simplot as well as in-country partners in both Bangladesh and Indonesia.

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.