Noticias sobre la Cadena de Suministro de Papas de Illinois

Did you know that behind every delicious, crunchy, perfectly sized potato chip are years of research, development, experimentation and analysis by some of the brightest minds in the industry?

A team from the University of Illinois has engineered potato to be more resilient to global warming, showing 30% increases in tuber mass under heatwave conditions.

Globally inspired flavors, evolving use of kitchen appliances, and a surge in breakfast foods are just some of the emerging trends identified in Future of Frozen Food 2024

A Northwestern University-led team of researchers has developed a new fuel cell that harvests energy from microbes living in dirt.

Four studies released from 2019 to 2023 by the University of Illinois show that on average, 67% of nitrogen found in corn comes from sources occurring in the soil. Researchers labeled nitrogen fertilizers applied with N15 to identify naturally occurring nitrogen vs. synthetic nitrogen.

Manipulating RNA can dramatically increase the yield of potato plants, as well as increasing drought tolerance, announced a group of scientists from the University of Chicago, Peking University and Guizhou University.

IRI data for the second quarter of the marketing year (October through December 2019) showed success with dollars and a decline in volume for total potato sales at retail in the United States.

Consuming potato puree during prolonged exercise works just as well as a commercial carbohydrate gel in sustaining blood glucose levels and boosting performance in trained athletes, scientists report.

The Two Blades Foundation (2Blades) announced a research partnership between 2Blades, The Sainsbury Laboratory, and J. R. Simplot Company to develop potato varieties with increased resistance to oomycete and bacterial diseases.

El geógrafo Karl Zimmerer, de la Universidad estatal de Pennsylvania, presentó sus conclusiones en un simposio sobre biodiversidad en la agricultura durante la reunión anual de la Asociación Estadounidense para el Avance de la Ciencia (AAAS) realizada en Chicago.

McDonald's is being sucked into the vortex of bickering and conspiracy theories that has, unfortunately, become the debate over genetically engineered food products.

The 92nd annual National Restaurant Association Restaurant Show showed positive growth in attendee and exhibitor numbers

The National Restaurant Association today announced the recipients of its first annual Food &Beverage Product Innovations Awards, which recognize progressive food and beverage products that will make a significant impact in the restaurant industry...