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The United States Food and Drug Administration (FDA) has announced that it has started a public process to redefine the “healthy” nutrient content claim for food labeling.

Work to make potatoes more nutritious by including nanoparticles in the fertilizer formulation is proving promising, according to the AHDB-funded researcher Karen Davies

There is good news for potato salad lovers just as the season for chilled potatoes officially heats up. New research published in the scientific journal Food Chemistry adds to the growing body of evidence that shows that cooking and cooling potatoes can significantly increase the amount of Resistant Starch (RS).

A landmark Senate agreement on national disclosure standards for genetically engineered foods would allow companies to disclose GMO ingredients through digital codes rather than on-package langcode or symbols.

Purple Magic, a Northern Ireland potato with high anthocyanin content, was bred by Paul Watts at the Agri-Food and Biosciences Institute and just reached the finals of INVENT 2016, a Northern Ireland innovation competition.

A study published in The BMJ shows that replacing saturated fats with vegetable oils rich in linoleic acid lowers blood cholesterol, but may not curb heart disease risk or help you live longer. The findings question the widely held belief that vegetable oils rich in linoleic acid are good for heart health.

U.S. children are not consuming enough vegetables, resulting in an inadequate intake of key nutrients, including potassium and dietary fiber, which are important for growth, development and overall health.

Idaho® potatoes are a significant source of potassium - an essential nutrient that many Americans do not get enough of on a daily basis.

Cargill Texturizing Solutions is offering manufacturers a successful replacement for monoglycerides, which are sometimes made from PHO

HZPC proudly announces the nomination of their potato concept WOW! Colourful Perupas® for the Fruit Logistica Innovation Award 2016.

The softening Canadian dollar has in many cases driven up the cost of imported produce and this is being reflected in grocery store prices. However, one staple vegetable that has not experienced the same jump in prices is Prince Edward Island Potatoes.

Researchers of the University of Alberta offer a green alternative to petroleum-based plastics used in food packaging by turning potato byproducts into eco-friendly plastic films

In Taiwan, the Food and Drug Administration under the Ministry of Health and Welfare is taking steps to remove artificial trans fat from Taiwan’s food supply chain.

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.

Researchers of Penn State University discovered that compounds found in purple potatoes may help kill colon cancer stem cells and limit the spread of the cancer.

With the theme “What’s Your Health Worth?”, the International Food Information Council (IFIC) Foundation’s 10th anniversary Food and Health Survey is offering a wealth of new insights into Americans’ health and nutrition, including perceptions of their own health.

A study published in JAMA Pediatrics shows that a diet high in potassium may protect teenagers from high blood pressure in adulthood. Since potatoes are a major dietary source of potassium, the potato sector should take note of this research.

Physical activity has little role in tackling obesity - and instead public health messages should squarely focus on unhealthy eating, doctors say.