As climatic conditions shift, key crops must face the challenges imposed by the weather’s new regime. Potatoes, one of our most beloved crops, are also highly sensitive to these changes.
An Indian court has ruled that PepsiCo India Holdings can finally claim a patent for the potato variety grown exclusive for its Lay’s potato chips – but this follows a protracted legal journey of lawsuits, arguments, judges orders and appeals.
Branston, one of the UK’s largest suppliers, has begun trials to assess the viability of creating net zero potatoes. Field Technical Manager Andrew Blair shares his insights into the methods the company is following and how it hopes to establish a process...
Molecular farming start-up PoLoPo’s fundraise backs its belief that there is significant demand for ‘animal-free’ egg protein from industry and end consumers, FoodNavigator hears.
A group of UK retailers have promised to sell only organic potatoes grown without copper fungicides in a moved that’s claimed will boost sustainability and farm resilience for producers, and potentially cut the cost of organic potatoes.
Grown using sustainable farming practices and packaged in plastic-free bags, the carbon neutral spuds will be the first of many products to tackle the food industry’s ‘huge impact’ on climate change, hopes Puffin Produce CEO Huw Thomas.
Swedish-based food start-up Veg of Lund has teamed up with Professor Eva Tornberg at Lund University to introduce a plant milk made with the humble potato.
Safe Food Advocacy Europe (SAFE) has repeated calls for a legal acrylamide limit after tests on brands of potato crisps showed "alarmingly" high levels of the carcinogenic substance.
Devon-based Burts Chips has acquired popcorn maker Savoury & Sweet in a $10m deal in a move to become a big contender in the UK premium snacking market.
An experimental potato could make substantial contributions towards achieving daily vitamin A and E target intakes, according to a new study in PLOS ONE.
Potato chip producer Burts Chips has added 20% capacity at its Roborough factory by installing a high-speed potato frying line and adding 12 more jobs.
Manufacturers prefer mono-unsaturated vegetable oils for frying potatoes – but which ones are best at preserving potato nutrients and keeping acrylamide to a minimum?
Almost one in five potato crisp varieties available from retail food outlets in the UK have high levels of acrylamide, a known carcinogen, according to a report.
VTT Technical Research Centre of Finland has developed lightweight 100% bio-based stand-up pouches using its patent pending enzymatic fibrillation of cellulose (HefCel) technology.
Nestlé biscuits for toddlers contain acrylamide levels over the European benchmark levels and seven times greater than similar products with the lowest concentration, a French market survey has found.
What will food look like in 2020? Clean and clearly-labelled but also 'imperfect' to seem more authentic and closely connected to technology, according to a recent report by Ingredion.
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
Adding an exotic ‘superfood’ ingredient gives fresh appeal to a well-established product – and manufacturers don’t have to look far for the latest one as analysts say that post-recession consumers want local, simple ingredients.
The European Food Safety Authority (EFSA) has rejected a novel foods application for the South American root vegetable arracacha xanthorrhiza after the applicant failed to provide sufficient information.
Shangdu facility is ConAgra Foods’ first plant in China
ConAgra Foods has opened its first plant in China, a Lamb Weston potato processing plant in Shangdu, Inner Mongolia, giving the company in-country supply capabilities to strategic customers in China.
The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.
Potato varieties, blanching times and frying temperatures can all affect acrylamide levels in potato chips, according to a study just published in the Journal of the Science of Food & Agriculture.
The sequencing of the potato genome by a team of international researchers may help to speed up the process of developing new varieties, which in some cases may help to ensure future food security.
Snack producers looking to differentiate in a consolidated market can do so through texture, claims supplier Avebe as it extends its Eliane line for fried coated nuts
An industry initiative to cut levels of acrylamide in food continues to have a limited impact, with lower quantities found in just three of the 22 food groups evaluated, according to the latest results of an ongoing European monitoring project.
Funding to the tune of $2.5m from a Canadian government scheme indicates the commercialisation potential of acrylamide-preventing yeast technology and will also serve to broaden its scope, claims its developer.
Potato starch manufacturer Avebe and BASF are teaming up in a new biotechnology bid to bring farmers modern and fungal resistant starch potato varieties.
