Nutrición

KP Snacks has announced the launch of its newly reformulated non-HFSS (high in fat, salt and sugar) popchips portfolio. Appearing in stores as part of a phased roll-out, the entire popchips range, which includes the classic favourites Sea Salt

The Grow Your Own Potatoes (GYOP) Programme will go ahead as planned in 2021 with the support of the potato industry.

After much discussion and planning by the CUPGRA Executive Committee, it has been decided, owing to COVID-19 restrictions, to go ahead with a virtual conference to continue the unbroken run of 30 successful CUPGRA Cambridge Potato Conferences.

Shoppers in the United Kingdom bought 1.4 per cent more fresh potatoes this year compared to last year and 3 per cent more than in 2015, new data shows.

Work to make potatoes more nutritious by including nanoparticles in the fertilizer formulation is proving promising, according to the AHDB-funded researcher Karen Davies

Purple Magic, a Northern Ireland potato with high anthocyanin content, was bred by Paul Watts at the Agri-Food and Biosciences Institute and just reached the finals of INVENT 2016, a Northern Ireland innovation competition.

Physical activity has little role in tackling obesity - and instead public health messages should squarely focus on unhealthy eating, doctors say.

Responding to the increased consumer demand for strong traceability and high quality ingredients, British crisp producer Burts Chips started using locally sourced Cornish Sea Salt in its top-selling salt variant.

Potato Council acts as a knowledge house for Government raising the importance of the potato. Two years since this work programme started there has been a real increase in knowledge about potatoes amongst parliamentarians with 83% now regarding potatoes as an important crop.

They may not be the healthiest of foods but crisps are still the second most popular snack in the UK, research shows. But with crisps made from other vegetables and even fruit now on the market, is the classic potato crisp under threat?

Se ha presentado la primera máquina expendedora para niños en el Reino Unido, una vending que ofrece exclusivamente snacks saludables, batidos y bocadillos, en total doce productos diferentes que los más pequeños podrán elegir. Como se aprecia en la fo...

Food scientists have found a way of measuring how we register the saltiness of crisps which could lead to new ways of producing healthier crisps — without losing any of the taste. The research by scientists at The University of Nottingham could lead to...

Tate &Lyle announces that it has signed an exclusive, worldwide license agreement with Eminate Ltd, a wholly owned subsidiary of The University of Nottingham, UK, for its novel salt reduction technology. The product, currently known as ‘SODA-LO®’,...

New research, led by psychologists at the University of Bristol, has found that children who are familiar with a snack food will expect it to be more filling. This finding, published (online ahead of print) in the American Journal of Clinical Nutriti...

In Britain, each person eats 207lb of this versatile vegetable every year and surveys suggest two-thirds of us believe in the case of the jacket spud at least that it qualifies as one of our recommended 'five portions of fruit and veg a day'.

PepsiCo has warned that it won't be able to make any more radical cuts to salt levels in its Walkers crisps until there have been further scientific advances.

Seabrook Crisps Ltd has invested £1.5m in developing four new flavours of crisp, each with 90 per cent less salt. The new product, called Goodbye salt, Hello flavour, will be available in Jacket potato with Mediterranean tomato &herbs;Jacket potat...

New research reveals that the costs of labelling changes for the food and drink industry are “substantially greater” than European and UK legislators have previously estimated.