炸薯条和马铃薯特色产品 来自美洲

As with any megafortune, John Richard (J.R.) Simplot's wealth was built from a few simple but revolutionary ideas, much sweat, and a generous glossing of luck. The details of his experience, however, are singular in the extreme.

Researchers hope to find potato varieties that form less acrylamide, a naturally occurring chemical compound, when cooked.

Mr. Dee’s Inc. is announcing a new line of microwaveable frozen potatoes that feature a revolutionary packaging technology that enables the potatoes to be steamed right in their bag.

A shortage of locally grown processing potatoes is threatening to make the Canadian province of Manitoba an importer of spuds for the first time in more than two decades and will lead to production cuts in at least one local processing plant.

The North American potato industry continues to battle a misperception about the nutritional value of potatoes, according to the CEO of McCain Foods USA.

The French fry appears to be taking sole blame of Americans being obese.

An image problem continues to trouble all sectors of the spud industry, according to the Alliance for Potato Research and Education

The potato industry is behind a unified effort to learn more about acrylamide - which was discovered in food about ten years ago.

The new JR Simplot potato processing plant in Caldwell could emit less pollution than the facility it will replace, according to an air quality permit application.

To help Canadian foodservice operators and distributors succeed in a highly competitive market, McCain Foods (Canada) has launched McCain Menu Advantage

McDonald’s Corp. previewed a new ad campaign Wednesday on Twitter, sharing a 15-second commercial that showcases the brand’s ingredients and recognizes the farmers and ranchers in its supply chain.

For many years you didn’t hear much on french fries from fast food restaurants. And that has hurt the product. If there is no pride invested in the product and if there is no effort to distinguish it from the neighbour’s french fries, quality might slide, the product easily becomes a bulk item and innovation in the category suffers as consequence.

Burger King has begun introducing new French fries in its North American franchises, hoping a revamped recipe will help it take on competitors.

Maureen Storey wants doctors, dieticians and nutritionists singing the praises of potatoes. Storey heads the Alliance for Potato Research and Education (APRE) that was formed about one year ago in the US to combat the decline in potato consumption.

It’s a fry for all at BURGER KING® restaurants nationwide! Burger King Corp. is staking its claim as the authority on all things food by delivering a new golden, crispy fry that promises to create a whole new level of irresistible. The new fries at B...

Restaurant Hospitality, a leading foodservice trade magazine reported on the top trends for 2012, according to hospitality and restaurant consultancy Andrew Freeman &Co.  These are the fifth annual choices for buzz-worthy trends in restaurants, spa...

McCain Foods (Canada) honoured it's Central Plains potato producers at a dinner November 23 in Portage la Prairie. During the annual Growers Banquet, the Top 10 growers for the year were named. Anton Wiebe Ltd. was named the 2011 McCain champion pota...

Processors in Idaho and Malheur County, Oregon used 7.49 million cwt of raw potatoes during October, an increase of 6 percent from last October. Accumulated processing of 2011 crop raw potatoes to November 1 was 20.5 million cwt, up 40 percent.