News on Nutrition from the Netherlands

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Research fields at Royal HZPC Group, where potato varieties are studied to improve nutrient-use efficiency and crop performance.
October 27, 2026
How HZPC Research is Advancing Precision Nutrition for Sustainable Potato Production
Royal HZPC Group researches the nutrient needs of potato varieties to develop tailored fertilization recommendations. This aims to improve yield and quality while reducing fertilizer use and environmental impact through data-driven insights.
Yes, the caption is accurate, but it could be more specific to the image and highlight the patented innovation. Recommended final caption: Royal HZPC Group has patented a new potato trait that increases levels of natural antioxidants, particularly kaempferol, while preserving the familiar white or yellow flesh colour of traditional potatoes.
October 19, 2026
Royal HZPC Group acquired Patent for potatoes with an Increased Levels of Antioxidants, Kaempferol in particular
Royal HZPC Group has patented a potato innovation with increased levels of natural antioxidants, particularly kaempferol, while retaining traditional flesh colour. The development could benefit both fresh and processed potato markets.
Potato Tuesday, October 6, 2026, celebrates Dutch potatoes and the people behind the industry.
October 06, 2026
Dutch Potato Organisation Celebrated Potato Tuesday at Utrecht Central Station on October 6
The Dutch Potato Organisation celebrated Potato Tuesday on October 6 at Utrecht Central Station during the Week of Our Food. Visitors can enjoy free recipe booklets and discover the people behind the Dutch potato industry.
Potato Protein as Good as Animal Protein: Study
June 14, 2022
Potato Protein as Good as Animal Protein: Study
While many plant proteins are deficient in one or more essential amino acids necessary for optimal muscle growth and repair, a new randomized controlled study published in shows that plant-derived proteins can still induce strong anabolic responses.
Is this the reason for our unhealthy eating?
September 28, 2021
Is this the reason for our unhealthy eating?
An increasing number of people in the western world are overweight. Why? Scientists have been seeking an answer to this question for some time now. Researcher Rachelle de Vries sheds (quite) some light: we may be pre-programmed.
HZPC is a world leader in the marketing of seed potatoes for processing and table potato markets.
April 09, 2018
Seed Potato Company HZPC publishes its latest CSR Report
How can we feed 9.8 billion world citizens in 2050? And provide them with nutrient-rich food that is produced with minimal environmental impact? That's a daily question for seed potato company HZPC. The progress made can be found in its latest CSR Report
From the archive
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The raw potato counts for over 50% of the overall Carbon Footprint of Lamb Weston / Meijer's potato products. In 2016, chemical fertilizers count for 54% of the carbon footprint of the potato.
January 22, 2017
Sustainability Report: Potato Processor Lamb Weston / Meijer continues to innovate
Lamb Weston's European joint venture, Lamb Weston / Meijer has published its sustainability report for 2015-2016. Compared to the reference year 2008, energy consumption per tonne of product has reduced by more than 21% and potato utilisation has improved by 4.5%.
From the archive
Minder zout in Lay’s Superchips, Lay’s Light, Lay’s Sticks en Duyvis
March 24, 2011
Minder zout in Lay’s Superchips, Lay’s Light, Lay’s Sticks en Duyvis
PepsiCo Nederland heeft afgelopen week het zoutgehalte van Lay’s Superchips, Lay’s Light, Lay’s Sticks en Duyvis met een kwart verminderd.
From the archive
Helft Europeanen vóór extra belasting op ongezond voedsel
January 12, 2011
Helft Europeanen vóór extra belasting op ongezond voedsel
De helft van de Europeanen is van mening dat extra belasting zou moeten worden geheven op ongezond voedsel.
From the archive
Consumption of 'good' potassium salt can reduce population blood pressure levels
September 14, 2010
Consumption of 'good' potassium salt can reduce population blood pressure levels
An increased intake of 'good' potassium salts could contribute significantly to improving blood pressure at the population level. The favourable effect brought about by potassium is even estimated to be comparable with the blood pressure reduction ach...
From the archive
Smart salt distribution enables up to 25% reduction
September 07, 2009
Smart salt distribution enables up to 25% reduction
Scientists at Top Institute Food and Nutrition (TIFN) announce new technology that enables up to 25% salt reduction in food products without loss of taste and without sodium substitutes, or taste or aroma additives. This new technology is an enormous b...
From the archive
Increased food intake alone explains the increase in body weight in the United States
May 08, 2009
Increased food intake alone explains the increase in body weight in the United States
New research that uses an innovative approach to study, for the first time, the relative contributions of food and exercise habits to the development of the obesity epidemic has concluded that the rise in obesity in the United States since the 1970s wa...
From the archive
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Consumentenbond: Nog vaak ongezond frituurvet bij de snackbar
January 29, 2009
Consumentenbond: Nog vaak ongezond frituurvet bij de snackbar
Patatzaken bakken nog steeds op grote schaal in ongezond, vast frituurvet. Van de circa 3.000 snackbars die niet meedoen aan de campagne ‘Verantwoord Frituren’  is ongeveer 70% nog altijd niet overgestapt op het veel betere vloeibare frituurvet, zo bli...
From the archive
Do small snack package sizes increase snack consumption?
July 02, 2008
Do small snack package sizes increase snack consumption?
Controlling portion size is one of the corner stones in the efforts to reduce Obesity. In an effort to help consumers control portion size, snack manufacturers are increasingly offering these small packages.

That is a step in the right direction. Right? Maybe not....
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February 08, 2008
Aviko werkt aan aardappelpuree die langer 'vol' gevoel geeft.
Aviko, onderdeel van Cosun, werkt momenteel aan de ontwikkeling van een aardappelpuree die gebruikers een 'extra verzadigd gevoel' geeft, zodat je na het eten ervan niet zo snel honger krijgt. Dat vertelt Ad de Laat, directeur van het Cosun Food Techno...
From the archive
Farm Frites presenteert Nature's Goodness op Horecava
January 08, 2008
Farm Frites presenteert Nature's Goodness op Horecava
Op de 52ste Horecava, die gisteren zijn deuren opende in de Amsterdamse RAI, ligt het woord gezond op ieders lippen bestorven. Frietfabrikant Farm Frites presenteert er Nature's Goodness, patat die naar eigen zeggen binnen de criteria van de schijf van...
From the archive
November 26, 2007
'Restaurant of the Future': Eat, Drink and be Monitored
At first sight, nothing betrays the strange happenings at the Restaurant of the Future, a spacious, bright university canteen where scientists and students stop in for food and lunchtime chatter. The chef, Jan Kiewied, is stir-frying peppers at a glo...
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