News on Potato Starch from Colorado

A new generation of potato farmers uses cutting-edge instruments and methods to progress farms and preserve the soil for future generations all over the United States, often in unexpected areas.

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).

Scientists have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half - by transforming part of the soluble amylose in resistant starch.