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.
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.
PepsiCo Frito-Lay has lost its exclusive rights to a unique variety of potato after Indian authorities ruled the American snacks giant cannot claim a patent over its seed.
Thanksgiving historically is a time for friends and family to over-indulge on hearty meals filled with butter-soaked sides, marshmallow-topped vegetables and decadent desserts, but data from market-insights firm Nielsen reveals that Americans increasingly...
New technology developed by a team of Cornell University graduates could revolutionize food storage by dramatically extending the shelf life of produce without refrigeration – which means it also could cut overhead energy costs and emissions.
The Illinois-based ingredient supplier has released several texturizer proptotypes that will enhance the taste and texture of baked potato and tortilla chips.
Potato chip maker Dieffenbach’s bets on ‘ugly’ potatoes with the launch of its new brand Uglies, which uses potatoes that have been rejected by farmers, potato brokers, or other chip makers.
Seasonal flavors, premium and free-from health trends continue to dominate the snack industry, according to the latest annual Snack Attack showcase hosted in New York City.The 16 brands who presented at the Editor Showcase event displayed their newest...
Ruffles may have ridges, but now so too do popchips – and with significantly less fat and fewer calories than the conventional competitor the better-for-you brand is in a strong position to capture today’s more health-conscious consumer.
With a love of cooking and an assortment of spices at home, a New York couple experimented making snacks out of jicama, a root vegetable they learned about while on vacation in Mexico. As it proved popular in their community, JicaChips is expanding nationwide.
From plant-based ‘snack tubes’; to the VeganEgg, snackable breakfast options, and kale & potato chips; check out FoodNavigator-USA’s gallery of new products hitting US shelves this fall/winter.
'There’s going to be little tweaks in the direction of better-for-you because it isn’t just a niche group like granola people, it’s everybody'
The alternative chip craze has exploded with a flurry of root veg and plant products on shelf, but can they compete with or even kill off the infamous potato chip?
Outsourcing sales and partnering with large distributors from the beginning helped propel the two-man startup SuperEats’ Kale + Chia Chips into large retailers nationwide within two years of the snack’s inception.
The small guy can still win in the snacks aisle, says Jim Schneider
The ‘Saratoga chip’ - a snack food sensation first cooked up in 1853 by George Crum in Saratoga Springs, NY - was ultimately overwhelmed by the might of Herman Lay’s potato chip. 160+ years later, however, America’s original kettle chip is staging a comeback,...
In a world that has seen such unlikely yet brilliant combinations as taco shells made of Doritos and tornados made up of man-eating sharks, why not a chip that’s half tortilla, half potato?
A new four-year project aiming to reduce acrylamide content in processed potatoes has received a $3.7m Specialty Crop Research Initiative Grant from the US Department of Agriculture’s National Institute of Food and Agriculture (NIFA).
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.
The Food Directorate of Health Canada has concluded that Kemin Health’s Slendesta potato extract may now be marketed as a non-novel food ingredient, allowing formulation into a range of foods and beverages.
In the latest part of our focus on clean labels and natural ingredients, FoodNavigator look at some of the scientific developments that have caught our eye in the growing area of clean label products.
Frying potato rings rather than straight strips produces fries with less oil, lower levels of acrylamide, less salt, and better taste, says a new study from the US.
Cibus Global and Naturally Enhanced United Seed (NEU Seed) have come together with new technology to develop better quality non-GM potatoes, the seed trait development firms said on Wednesday.
Opportunities remain in the market for healthier alternatives to traditional salty snacks, as new research shows that half of consumers don’t like the taste of healthier versions.
Health Canada has begun the first phase of its monitoring program for acrylamide content, following the chemical’s inclusion on the nation’s toxic substance list last week.
Heinz, Frito-Lay, Kettle Foods and Lance Inc have agreed to slash levels of the cancer-causing chemical acrylamide in their potato chips and French fries, settling a lawsuit against them.
As interest in potato starch increases due to clean label
pressures, US scientists report that the gelling and paste-forming
properties of starch from sweet potatoes can be controlled by using
amino acids.
New supply of the premium ingredient sweet potato paste is
becoming available as of today, thanks to a new process developed
by USDA that retains nutritional and sensory properties.
Washing and soaking potatoes at home prior to frying them reduces
the risk of acylamide formation says a new study, shifting focus
away from measures to be taken by food manufacturers.
Common food additives like calcium chloride and l-cysteine could
reduce the formation of acrylamide in potato chips by about 85 per
cent, according to a new study.
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.
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.
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.
Ettore Accenti, international director for Italy-based Essedue
System, is on the hunt in the USfor a partner interested in
producing all-natural gnocchi using the company's processing
method.
Using an antioxidant-rich bamboo leaf extract could reduce the
formation of acrylamide in potato chips and French fries by about
75 per cent, according to a new study.
Scientists at the University of Idaho have produced a genetically
modified potato variety of Ranger Russet with enhanced French fry
aroma, and reduced amounts of processing-induced acrylamide.
The American Council on Science and Health (ACSH) has attacked
California Attorney-General Bill Lockyer's lawsuit against a number
of high-profile food firms as "unfortunate and contrary to the
interest of public health."
The state of California is suing nine top food manufacturers over
their reluctance to issue warnings that some popular snacks could
contain a potential cancer-causing chemical.
One starch for all temperatures that behaves as an instant,
lump-free thickener hits the market, as Dutch co-operative Avebe
extends its line of Paselli EZ potato starches, reports Lindsey
Partos.
A Californian environmental group has threatened to sue food
manufacturers unless they place acrylamide warning labels on
certain products, writes Anthony Fletcher.
