Investigación y Desarrollo

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.

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.

Inflation and other rising costs have consumers looking to cut expenses, and eating more dinners at home is one way they do it. Out-of-necessity dinners at home peaked during the pandemic but have since normalized.

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.

White potatoes are as effective as commercial sports products in exercise fueling, performance and recovery, according to research funded by the Alliance for Potato Research & Education.

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.

Today Conagra Brands, Inc. (NYSE: CAG) announced plans to build The Conagra Brands Center for Food Design in Chicago at 350 N. Orleans Street, located next to its existing headquarters in The Merchandise Mart.

PepsiCo, Inc., announced the launch of PepsiCo Foodservice Digital Lab, a first-of-its-kind suite of capabilities built to connect foodservice operators with the companies, services, insights, and solutions best suited for their specific needs.

Processing and Packaging Equipment manufacturer tna will present the latest cutting-edge solutions for the confectionery and snack industries at this year’s Pack Expo International in Chicago. One of the highlights in the tna booth is its new tna intelli-flav® OMS 5.1 seasoning system.

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.

The Snack Food Association (SFA) will participate in the PACK EXPO Partner Program November 2-5, 2014 at McCormick Place in Chicago, SFA President & CEO Tom Dempsey announced.

The Food Processing Suppliers Association (FPSA) and the International Dairy Foods Association (IDFA) will continue the co-location of the PROCESS EXPO and the International Dairy Show. Next exhibition will take place Sept 15-18, 2015 in Chicago.

Chicago Mayor Rahm Emmanuel officially opened the National Restaurant Association, Restaurant, Hotel-Motel Show this morning. Emmanuel shared ribbon-cutting duties with NRA Chairman Rosalyn "Roz' Mallet (PhaseNext Hospitality) before touring the ...

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...

Technical Help in Engineering and Marketing (T.H.E.M.) and Zip-Pak will showcase the Zipbox™ at PACK EXPO International 2010