Potato News

March 26, 2009

Key Technology (KTEC) Announces Cost Reduction Actions

Key Technology, Inc. (Nasdaq: KTEC) announced today it is taking a variety of cost reduction initiatives during fiscal 2009 to maintain profitability for the fiscal year. These cost reduction initiatives include a planned reduction of approximately 7% ...
March 26, 2009

Operator training and maintenance costs increase efficiency

TNA Australia says its operator training and maintenance courses help customers get the most out of their equipment.TNA’s operator training courses are said to endow machine operators with the skills needed to operate their equipment. The courses also ...
March 26, 2009

Why 7-Eleven is selling its own potato crisps

Supermarkets in the US are more reliant on branded products than their counterparts in Europe, which have bigger selections of private label goods. But the recession is being treated by US retailers as a chance to have another go with private label.
 Organic Trade Association (OTA)
March 26, 2009

Organic Trade Association praises talks on organic equivalency agreement between U.S. and Canada

The Organic Trade Association (OTA) today expressed support and encouragement for the Canadian and U.S. governments in their efforts to reach an organic equivalency agreement. Progress on the Canadian-U.S. talks was announced yesterday at OTA’s Policy ...
 Conagra Foods
March 25, 2009

ConAgra Foods presents its first Corporate Responsibility Report

ConAgra Foods announced today its inaugural Corporate Responsibility Report is now available.  The report captures the facts and data behind ConAgra Foods’ commitment to improving not only the food it makes—such as Healthy Choice meals, Chef Boyardee p...
 Frito-Lay
March 25, 2009

PepsiCo CEO Indra Nooyi gets $14.9M in '08, up from '07

Pepsico Chief Executive Indra Nooyi received compensation valued at $14.9 million in 2008, a slight increase from the previous year, the snack and beverage maker reported in a regulatory filing late Tuesday.But almost all her compensation consists of s...
March 25, 2009

Potato growers urged to consider nematode threat when renting land

The technical challenges of coping with a reduced pesticide armoury were high on the agenda at a recent Potato Council Yorkshire Potato Day. If you rent land, don't saddle yourself with soil-borne threats. Techniculture's Neil Pratt told growers at the...
 McDonald's
March 25, 2009

McDonald’s Latin America Sales Slow on Less Spending

McDonald’s sales growth in Latin America will slow this year as the recession curbs diners’ appetites for Big Macs and Happy Meals, the region’s largest franchise owner said. Woods Staton, chief executive officer of Arcos Dorados SA, was optimistic f...
 Earth Hour
March 25, 2009

McDonald's Canada to turn off lights in support of Earth Hour

As part of its ongoing efforts to implement energy-saving practices, McDonald's Canada will be actively supporting Earth Hour. By cutting lights for one hour on March 28 the chain could save more than 10,000 kWh in electricity usage, the same amount of...
 KFC
March 25, 2009

KFC Offers to Fill Up the Nation's ... Potholes

Kentucky Fried Chicken today announced its own urban renewal program. The chicken chain has offered to fill up the potholes in five major U.S. cities to promote its “fresh” brand positioning. Giving back has become a trend for marketers, including Star...
 World Potato Congress
March 24, 2009

2009 World Potato Congress Award Winners Recognized

The official Closing ceremonies of the 7th World Potato Congress (WPC) at Christchurch, New Zealand, were highlighted by the presentation of the triennial Industry Awards. The awards recognize outstanding personal contribution and leadership, related ...
 Lamb Weston Sweet Things (Sweet Potato Battered Tri-Cut Dices)
March 24, 2009

Sweet Potato Fries boost sweet potatoes in Foodservice

Three words can sum up the increasing popularity of sweet potatoes in the foodservice industry: sweet potato fries.They’re stars on restaurant menus across the country, and some fine dining establishments are pursuing different fresh-cut angles and co...

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