When we think of healthy vegetables, we don't think of potatoes, but we should. Potatoes have developed a reputation for causing weight gain and an increased risk for type 2 diabetes, but new research suggests they do not.

Researchers announced early tests of a new potato processing technique designed to make our bodies digest potato starch more slowly. Laboratory demonstrations show that the approach blocks certain digestive enzymes

Purple potatoes are the eye-catching gems of the potato aisle. Like other members of the potato family (Solanum tuberosum), they come from a tuber plant native to the Andes mountain region in South America.

Following a highly successful launch in 2016, Canadian produce company EarthFresh is bringing its lower glycemic response (GR)* Carisma potato back to Ontario grocery retailers for an extended season.

Earthfresh Farms introduces a first to North America: The Carisma, a Low Glycemic Response potato variety.

Just in time for the back to school season, here is your A to Z guide on potato nutrition, brought to you by the United States Potato Board.

As the world’s first officially certified low GI potato, it’s no wonder Carisma recently earned The Mitolo Group the Innovation Award under the 2011 South Australian of the Year Awards. As Australia’s leading potato and onion packing company, The Mito...

Potatoes and other reportedly high-GI foods might not be the dietary villains that recent publicity, books and health-based programmes would claim them to be, a new University of Otago study suggests.

Since its launch last year, consumers have bought more than 1,000 tonnes of Carisma, Australia’s first officially certified low GI potato.

Potatoes are for more than just french fries. With the federal government's aid, a nation-wide network of researchers co-ordinated from Fredericton is hoping to develop new uses for spuds - and help Canadian farmers cash in. The federal government is i...

New Zealand scientists have reported that heavily processed foods with a high glycaemic index (GI) could be addictive in a similar way to drugs.Simon Thornley, from the Auckland Regional Public Health Service, noted that foods with a high GI caused blo...

Most cooks are familiar with the thickening properties of corn starch, but potato starch is every bit as much up to the job, say scientists with Agriculture and Agri-Food Canada (AAFC). They’re working on a project to further examine the structure and...

A new, healthier variety of potato is set to take the Australian market by storm. Unlike most spuds, Almera is suitable for people who are diabetic or striving to maintain a healthy weight. Graham Liney, who lives about two hours from Canberra, in La...