Chips are down for potato producers

Climbing costs hit German snack market

15-Feb-2007

Hot weather, the rising cost of raw materials and a poor potato harvest have contributed to a downturn in the German snack market – threatening profits for producers balancing mounting costs with waning demand.

Enzymes improve quality of French fries, says study

05-Feb-2007

Using pectolytic and hemicellulytic enzymes to change the microstructure of potato cells in French fries improves the quality of the finished product, suggests research from Novozymes.

Common additive may stop acrylamide formation, suggests study

18-Jan-2007

Using the common food additive calcium chloride could reduce the formation of acrylamide in potato chips and French fries by about 95 per cent, according to a new study.

Chips are down for potato producers

Potato processors are feeling the pinch as supplies dwindle due to last year's poor harvest.

Related Topics

Climbing costs hit German snack market

Enzymes improve quality of French fries, says study

Common additive may stop acrylamide formation, suggests study