News on Nutrition

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%.

Consuming high amounts of four major saturated fatty acids - found in red meat, dairy fat, butter, lard, and palm oil - may increase risk of coronary heart disease, according to a new study.

Can the nutritional value of potatoes be improved? That is the question USDA research geneticist Kathy Haynes has been asking for nearly 30 years. Her quest for the answer has led her to breeding a more nutritious potato, similar to the papa criolla types found in South America.

A new potato variety that’s genetically modified to withstand bruising has been cleared for commercialization without undergoing USDA’s deregulatory process for biotech crops.

PepsiCo, Inc. has announced an ambitious global sustainability agenda designed to foster continued business growth in a way that responds to changing consumer and societal needs.

Earthfresh Farms introduces a first to North America: The Carisma, a Low Glycemic Response potato variety.

The United States Food and Drug Administration (FDA) has announced that it has started a public process to redefine the “healthy” nutrient content claim for food labeling.

Work to make potatoes more nutritious by including nanoparticles in the fertilizer formulation is proving promising, according to the AHDB-funded researcher Karen Davies

There is good news for potato salad lovers just as the season for chilled potatoes officially heats up. New research published in the scientific journal Food Chemistry adds to the growing body of evidence that shows that cooking and cooling potatoes can significantly increase the amount of Resistant Starch (RS).

A landmark Senate agreement on national disclosure standards for genetically engineered foods would allow companies to disclose GMO ingredients through digital codes rather than on-package langcode or symbols.

Purple Magic, a Northern Ireland potato with high anthocyanin content, was bred by Paul Watts at the Agri-Food and Biosciences Institute and just reached the finals of INVENT 2016, a Northern Ireland innovation competition.

A study published in The BMJ shows that replacing saturated fats with vegetable oils rich in linoleic acid lowers blood cholesterol, but may not curb heart disease risk or help you live longer. The findings question the widely held belief that vegetable oils rich in linoleic acid are good for heart health.

U.S. children are not consuming enough vegetables, resulting in an inadequate intake of key nutrients, including potassium and dietary fiber, which are important for growth, development and overall health.

Idaho® potatoes are a significant source of potassium - an essential nutrient that many Americans do not get enough of on a daily basis.

Cargill Texturizing Solutions is offering manufacturers a successful replacement for monoglycerides, which are sometimes made from PHO

HZPC proudly announces the nomination of their potato concept WOW! Colourful Perupas® for the Fruit Logistica Innovation Award 2016.

The softening Canadian dollar has in many cases driven up the cost of imported produce and this is being reflected in grocery store prices. However, one staple vegetable that has not experienced the same jump in prices is Prince Edward Island Potatoes.

Researchers of the University of Alberta offer a green alternative to petroleum-based plastics used in food packaging by turning potato byproducts into eco-friendly plastic films