News on Food Trends from the Americas

National Restaurant Association News

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.

As the New Year begins, FoodNavigator-USA predicts the top five factors likely to have the greatest influence the US food and beverage industry in the year ahead.

The program for the 2011 Washington-Oregon Potato Conference is packed with scientific reports, national and state updates on the industry and of course a keynote speaker.

The overall economy may continue limping along in 2011, but American farmers could plow their way to record harvests.

The global market for organic food & drink is recovering from the financial crisis. After several years of double-digit growth, the market expanded by just 5 percent in 2009.

Gary Linkletter has been elected chair of the P.E.I. Potato Board.

Potential end users who learn about U.S. dehydrated potatoes at trade shows and seminars and who decide to incorporate dehy into a product don’t have to go it alone.

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.

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® ...

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.

McCain Foods has joined the Healthy Weight Commitment Foundation (HWCF) in its pledge to reduce obesity, especially among children aged 6 to 11, by 2015.

California restaurants must end trans fat use by Jan. 1.

The National Restaurant Association’s “What’s Hot” survey of more than 1,500 professional chefs—members of the American Culinary Federation (ACF)—reveals that local and hyper-local sourcing, healthy children’s meals, sustainable seafood, and gluten-free cuisine will be among the hottest trends on restaurant menus in 2011.

The Food Channel has released our 2011 Trends Forecast – the Top Ten Trends we see for the coming year, and the top ten foods to watch.

By a vote of 215 to 144 today, the U.S. House of Representatives passed the Food Safety Modernization Act, enacting large-scale changes to the nation’s food safety system.

If you thought 2010 was a year of challenges, hang on to your hat.

A special ceremony, held on December 6 celebrated the signing of a renewed agreement between the International Potato Center and the Pisaq Potato Park’s Association of Communities - represented by the Association ANDES.