
Scandi Standard partners with Veg of Lund in research project to develop potato based meat-substitute
November 17, 2020
Scandi Standard, the leading producer of chicken products in the Nordic region, partners with Veg of Lund AB in a research project to develop a meat-substitute similar to chicken based on potato and rapeseed oil.

Snack and Potato Processing Lines Expert Rosenqvists Food Technologies expands Sales Team
October 06, 2020
Anticipating a positive future for the food industry, Snack and Potato Processing Line Expert Rosenqvists Food Technologies continues to invest in its sales team. A Sales Manager and an Area Sales Manager have been appointed.

Rosenqvists and Ferskvarehuset sign contract for production of french fries
October 19, 2019
Gardemoen, Norway: A new state-of-the-art processing line for classic and coated French
Fries, with inauguration in mid-2020, is planned by Ferskvarehuset AS in Norway. Design
and equipment will be sourced from Rosenqvists Food Technologies.
Fries, with inauguration in mid-2020, is planned by Ferskvarehuset AS in Norway. Design
and equipment will be sourced from Rosenqvists Food Technologies.

Tolsma-Grisnich and Grimme Scandinavia start collaboration in Scandinavia to meet demand for complete potato projects
March 29, 2019
Demand is increasing for complete projects for potatoes from planting through to storage and processing. To respond to that need Tolsma-Grisnich and Grimme Scandinavia have joined forces to become a reliable ‘total partner’ for the Scandinavian market.

Ingredion launches Potex potato fibers in partnership with Lyckeby
November 13, 2018
Food Ingredient company Ingredion has introduced a new clean label potato fibre to its portfolio in order to bring increased functionality, quality and potential cost savings to manufacturers of bakery, savoury and meat products.

Potato Milk: Swedish scientist makes dairy substitute from potatoes
December 13, 2017
A smoothie based on 'potato milk' is expected to be commercially available next year. The product is made using a patented process using an emulsion of potato and omega-3 oils as a dairy replacement developed at Lund University by Eva Tornberg.