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.
Australia’s Fight Food Waste Cooperative Research Centre (CRC) has launched a project to transform waste potato into higher value products in a bid to reduce food waste and increase profitability.
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.
Royal DSM and Avebe Food will jointly develop and market a natural
ingredient the two companies claim will act as a fat
replacer, adding creaminess and other texture
qualities to foods.
The European Commission has announced that it will approve BASF's
Amflora genetically modified potato to be grown in Europe, the
first authorisation for the growing of a GM crop in Europe since
1998.
A new potato peeler uses a centrifugal chamber to improve product
control, which helps processors increase yield and reduce cleaning
costs, its manufacturer claims.
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.
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.
Dutch group Kiremko, a manufacturer and installer of machinery
required for the processing of potatoes into French fries, chips
and other speciality snack products has developed, in co-operation
with ACEco, a new device that it claims...
Researchers in the US have designed a new potato for the crisps
industry with a 'favourable' starch to sugar ratio to beat the
burnt flavour when frying.
Tasty Fries is to launch an automatic French fry vending machine.
"This machine is the culmination of many years of research and
testing," said company president Edward Kelly.
