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Frying colour

Acrylamide in Food; Scientific Opinion provided by the European Food Safety Authority (EFSA)
The European Food Safety Authority (EFSA) has published its Scientific Opinion on Acrylamide in Food
Sunday, June 7, 2015
Mike Thornton, Ph.D. Professor Parma Research and Extension Center University of Idaho
Whether you call them glassy ends, translucent ends, dark ends, jelly ends, or something even less flattering, sugar ends are a significant issue.
 hyperspectral image of potato strips
Key Technology announces that it has signed an exclusive licensing agreement with EVK DI Kerschhaggl GmbH and Insort GmbH to deploy Chemical Imaging Technology (CIT®), an advanced value-added hyperspectral solution, in Key’s products, further enhancing...
Thursday, July 25, 2013
 Different colors of french fries
The eyes sometimes have it, beating out the tongue, nose and brain in the emotional and biochemical balloting that determines the taste and allure of food, according to a scientist speaking at the 245th National Meeting &Exposition of the American ...
Thursday, April 25, 2013
 PEI potato board
Some farmers on P.E.I. are dealing with the problem of potatoes rotting in storage this winter and growers in the western part of the province are especially hard hit.
Thursday, March 14, 2013
 Idaho potatoes
Idaho potato growers at a Monday meeting in Burley approved processing contracts with J.R. Simplot and McCain Foods that both include payment increases averaging 1.6 percent.
Tuesday, March 5, 2013
 hyperspectral imaging key technology
Key Technology unveils its new Product Definer, a state-of-the-art instrument, located in its customer visitor center. This proprietary hyperspectral imaging spectrometer helps Key quickly analyze and evaluate new applications and technologies to devel...
Thursday, February 14, 2013
 Agricultural Research Service
Preventing activity of a key enzyme in potatoes could help boost potato quality by putting an end to cold-induced sweetening, according to U.S. Department of Agriculture (USDA) scientists. Cold-induced sweetening, which occurs when potatoes are put in...
Monday, October 15, 2012