
十月 05, 2015
Danish KMC Launches New Potato Starch Based Solution for Vegan Cheese
Cheese lovers that cannot or will not eat cheese have to look for vegan options to add a savory note to their food. With the new potato based CheeseMaker solutions from Danish Potato Starch manufacturer KMC, it has now become easier to formulate products for this growing consumer segment.From the archive

十月 05, 2015
Potatoes and Potato Products in China 2015 (GAIN report)
USDA Foreign Agricultural Service regularly reports on various agricultural topics around the world. In GAIN report CH15036 published in September 2015, the production of potatoes and potato products in China as well as imports and exports are highlighted.From the archive

九月 28, 2015
Production mashed potato specialties just got better with new Hoegger puree processing & separating technology
The improved separator made by Hoegger ensures better quality and yield when separating boiled potatoes and vegetables. In addition, the new technology results in low operating costs, reliable cleaning and straightforward operation.From the archive
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八月 26, 2015
How to please with processed Idaho Potatoes
In a new Ranker poll, the potato tops the competition as the peoples’ #1 favorite vegetable. As such, potatoes hold an important position on foodservice menus as a foundation for profitable snacks, appetizers, side dishes, and entrées.From the archive

六月 25, 2015
Avebe introduces high-amylopectin potato starch (ELIANE GEL 100) for creamy low fat soups, sauces & dressings
Potato starch manufacturer AVEBE introduces a high amylopectin potato starch (ELIANE™ GEL 100) with unique properties that allow food manufacturers to create high quality, creamy and indulgent fat reduced soups, dressings and sauces.From the archive
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四月 10, 2015
Grand View Research Report addresses global Starch Derivatives Market
Grand View Research, Inc., a U.S. based market research and consulting company announces a report addressing the global starch derivatives market: 'Starch Derivatives Market Size, Application Analysis, Regional Outlook, Competitive Strategies And Forecasts, 2014 To 2020'From the archive

三月 30, 2015
Simple cooking method with oil creates heat-stable resistant starch in rice, claim researchers
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.From the archive










