Potato News from the United States

About the same number of potato psyllids have been caught on sticky traps in Idaho fields this season as by this time last summer, but far fewer of the tiny, winged insects have tested positive for the Liberibacter bacterium, which causes the crop dise...

Una pequeña cantidad de glifosato a la deriva de una parcela de papa para semilla puede causar miles de dólares en daños.

The United States Potato Board (USPB) has named produce industry veteran, Blair Richardson, as President/CEO, effective August 1, 2013.

SignalDemand recently announced that ConAgra Foods Lamb Weston has selected SignalDemand's EnterpriseOptimizer(TM) software solution to provide additional insight into how to maximize output and visibility of its potato supply and production capacity.

Thousands of fast-food workers at many of the biggest US restaurants have staged walkouts in 7 US cities. The workers are demanding a pay raise to $15 an hour, compared with average wages across the industry closer to the federal minimum wage of $7.25.

Snack Food Company LesserEvil has set up a new factory in Danbury, Connecticut where it now produces kettle corn and Popcorn made from chia seeds.

Tom’s of Maine, a leading natural products company focused on oral and personal care, is looking to reduce end-of-life waste from its products even more by experimenting with biodegradable packaging made from potato starch.

J.R. Simplot Company recently announced that CravOn™, its "never fried"french fry, is now available to consumers throughout Albertsons Southern California Division grocery stores.

The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free"for voluntary food labeling. This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease.

At noon on July 11, employees of the food cutting specialist Urschel Laboratories were the first to delve into the construction site of their new manufacturing facility and global headquarters in Chesterton, Indiana.

The whims of Mother Nature and the marketplace may have aligned this year for Washington's potato farmers. Thus far, potatoes appear to have weathered the heat, although some potatoes are turning out a little smaller than normal.

The number of restaurants in the United States increased only 3,045 compared to spring 2012, according to a restaurant census conducted this spring by The NPD Group, a leading global information company.

For the past 25 years, Don Odiorne, Vice President-Foodservice for the Idaho Potato Commission (IPC), has focused his considerable energies on creating national awareness and customer preference for Idaho® Potatoes in the foodservice sector.

La Red Electrónica de la Papa, Redepapa, ha publicado recientemente tres materiales con información sobre este tema: un archivo de audio, una guía interactiva y un resumen de conferencia.

Business magnate Ron Offutt formally has denied wrongdoing in a potato price-fixing lawsuit, asking that the case be dismissed or that it go to jury trial.

Científicos del Servicio de Investigación Agrícola de los EUA han demostrado que calentar las papas crudas por tres minutos con el calor infrarrojo, puede reducir la absorción del aceite por casi el 33 por ciento.

PACK EXPO is breaking records. PMMI, the Association for Packaging and Processing Technologies, the owner and producer of PACK EXPO Las Vegas (Sept. 23-25, 2013;Las Vegas Convention Center) announces that it is expanding the show floor yet again to mee...

Over 35,000 finished pounds/hour (16 tons/hour) of crispy batter-coated french fries will be produced for fast-food lovers using Heat and Control’s latest batter applicator and multi-zone fryer system.