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Nutrition 2022: New processing technique could make potatoes healthier

Nutrition 2022: New processing technique could make potatoes healthier

June 15, 2022
Researchers announced early tests of a new potato processing technique designed to make our bodies digest potato starch more slowly. Laboratory demonstrations show that the approach blocks certain digestive enzymes
Salty, sweet, sour, bitter, umami, and... starchy?

Salty, Sweet, Sour, Bitter, Umami, and... Starchy?

September 08, 2016
Scientists have found evidence that humans can pick up a sixth taste associated with carbohydrate-rich foods. The findings might explain why we love such starchy foods so much.

Satiety and vegetables: shape matters, shows Australian study

April 15, 2012
A new study investigating the role that vegetables can play in making you ‘feel full’, a sensation known as satiety, has produced findings that show maximal satiety benefit is achieved with larger ‘intact’ pieces of vegetables, in this case carrots, co...

Leatherhead predicts 2011 food trends in the United Kingdom

December 14, 2010
During the last couple of years the market has been dominated by the immediate effects of the recession and as we move into 2011 the potential ‘double-dip’ risk still looms large.
1st Washington Oregon Potato Conference 2010

Results in nutrition research to be featured at Washington-Oregon Potato Conference

November 06, 2009
Potatoes have long been an important and economical source of energy, nutrition and satiety in the American diet. As one of the top three vegetable carbohydrates consumed by humans on the planet, chances are potatoes will continue to fill that role in ...

IFT highlights Health Benefits of Resistant Starch

June 08, 2009
Resistant starch may help control diabetes, aid in weight management and reduce colon cancer risk, according to new studies presented at the Institute of Food Technologists (IFT) 2009 Annual Meeting and Food Expo®. Suzanne Hendrich, Ph.D., professor of...
Interpom 2022 - leaderboard - 20221001


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