![Goodbye Salt Hello Flavour Goodbye Salt Hello Flavour](https://media.potatopro.com/goodbye_salt_hello_flavour.jpg?width=600&height=357&crop=center&mode=crop)
January 12, 2011
Seabrook Crisps launches 'Goodbye Salt, Hello Flavour' range with 90 per cent less salt
![Nova Scotia Agricultural College Nova Scotia Agricultural College](https://media.potatopro.com/nova_scotia_agricultural_college_0.gif?width=600&height=357&crop=center&mode=crop)
January 10, 2011
After-cooking darkening: the affliction of cooked potatoes
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![Nova Scotia Agricultural College Nova Scotia Agricultural College](https://media.potatopro.com/nova_scotia_agricultural_college.gif?width=600&height=357&crop=center&mode=crop)
January 10, 2011
Investigadores canadienses identifican 30 proteínas relacionadas con el oscurecimiento de las papas después de la cocción
![Chris Voigt 20-potatoes-a-day Chris Voigt 20-potatoes-a-day](https://media.potatopro.com/chris_voigt_20_potatoes_a_day.jpeg?width=600&height=357&crop=center&mode=crop)
January 09, 2011
Chris Voigt (20-potatoes-a-day) recognized as Potato Man of the Year by The Packer
![Purple Potatoes Purple Potatoes](https://media.potatopro.com/purple%2520potato.gif?width=600&height=357&crop=center&mode=crop)
January 03, 2011
Colored Potatoes Shown To Decrease Oxidative Stress and Inflammatory Damage
![Frito-Lay Frito-Lay](https://media.potatopro.com/frito-lay-news-1200.jpg?width=600&height=357&crop=center&mode=crop)
December 29, 2010
Frito-Lay se centra en los productos con ingredientes naturales
![Frito-Lay Frito-Lay](https://media.potatopro.com/frito-lay-news-1200.jpg?width=600&height=357&crop=center&mode=crop)
December 29, 2010