Salud y Nutrición

Enero 17, 2011

Pumping up Potatoes to provide the nutrient iron to the poor

Enero 16, 2011

Milieubewuste fast food keten MAX wil naar Nederland

Uitbreiding in andere landen, ook naar Nederland. Max, de hamburgerketen uit Zweden, wil expanderen. Er wordt gezocht naar een partner in ons land.

Enero 13, 2011

20 potatoes a day followed up with Potato Recipies

His mono-food 20 Potatoes a Day Diet successfully behind him, Chris Voigt, executive director of the Washington State Potato Commission, is turning to potato recipes he wished he could have eaten during his two-month regimen.

Enero 13, 2011

Eating greens 'best way to look good', research shows

Researchers at the University of Nottingham say research shows eating vegetables makes you more attractive.

Enero 13, 2011

National Potato Council: New Proposed School Meals Guidelines Could be a Step Backward

The potato industry firmly believes that the health of our nation's children is a top priority and applauds efforts to improve children's nutrition.

Enero 12, 2011

Seabrook Crisps launches 'Goodbye Salt, Hello Flavour' range with 90 per cent less salt

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...

Enero 12, 2011

Helft Europeanen vóór extra belasting op ongezond voedsel

De helft van de Europeanen is van mening dat extra belasting zou moeten worden geheven op ongezond voedsel.

Enero 10, 2011

After-cooking darkening: the affliction of cooked potatoes

The discolouration that blights cooked potatoes has plagued the potato industry for many years. This phenomenon, known as after-cooking darkening, is one of the most undesirable characteristics and has been reported from every potato-growing area in the world.

Enero 10, 2011

Investigadores canadienses identifican 30 proteínas relacionadas con el oscurecimiento de las papas después de la cocción

La decoloración que arruina las papas cocidas es un problema de la industria de la papa desde hace muchos años. Se produce, como el término lo indica, cuando al cocinar las papas estas quedan expuestas al aire y aparecen zonas de color que van desde el...

Enero 10, 2011

Cape Cod Potato Chips promotes 40% reduced fat chips with 'Make the Chip Switch'

Just in time for football playoff games and the “big game” in February, Cape Cod Potato Chips is launching the Big Game Chip Switch.

Enero 09, 2011

Chris Voigt (20-potatoes-a-day) recognized as Potato Man of the Year by The Packer

Voigt, the executive director of the Washington Potato Commission, Moses Lake, is The Potato Man of the Year award recipient. Voigt received the annual award, from The Packer and its sister publication The Grower magazine, in conjunction with the Nati...

Frank van Schaayk at Potato Expo: French Fries - Re-imagined

Enero 09, 2011

Amerikaans initiatief om het imago van aardappelen en friet te verbeteren

Tijdens de vorige week gehouden Potato Expo - het grootste aardappel congres in the Verenigde Staten - werd een nieuw initiatief gepresenteerd om het imago van aardappelen en friet te verbeteren.

Enero 07, 2011

La Placita Botanas Mexicanas, Inc. Recalls Wheat Snacks, Potato Chips and Corn Churritos with Chile

Enero 06, 2011

Diamond Foods launches 'DiamondSnackBetter.com'

Diamond Foods, Inc. announced the launch of a website dedicated to providing information on living a healthy and active lifestyle, www.diamondsnackbetter.com.

Enero 03, 2011

Colored Potatoes Shown To Decrease Oxidative Stress and Inflammatory Damage

In the first known study to address the effects of potato consumption on antioxidant status, oxidative stress and inflammation in humans, a team of research scientists worked with a group of Washington adult males to test the hypothesis that antioxidants from colored potatoes would decrease susceptibility to chronic diseases.

Diciembre 29, 2010

Pepsi Ventures Into Science Of Nutrition

A small group of scientists in white lab coats — some bearing the Pepsi logo — wander through their laboratory, describing the state-of-the-art equipment.

Diciembre 29, 2010

Frito-Lay se centra en los productos con ingredientes naturales

La división de América del Norte de Frito-Lay dijo hoy que aproximadamente el 50 por ciento de sus productos se elaborarán con ingredientes naturales, incluyendo tres de sus principales marcas: Lay's® potato chips, Tostitos® tortilla chips y SunChips® ...

Diciembre 29, 2010

Frito-Lay focuses on products with all natural ingredients

PepsiCo's Frito-Lay North America division today said that approximately 50 percent of its product portfolio will be made with all natural ingredients, including three of its biggest brands, Lay's® potato chips, Tostitos® tortilla chips and SunChips® multigrain snacks.