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... this included vegetable intake (fresh or cooked vegetables), fruit intake (fresh fruits including fruit juice), sweets intake (desserts, ice cream, candy, or soda), snack intake (potato chips, corn chips, and tortilla chips), and fast food intake (mcdonald’s, kfc, pizza hut etc)

... the sequencing of the potato genome by a team of international researchers may help to speed up the process of developing new varieties, which in some cases may help to ensure future food security ... but our most-recent research will accelerate efforts on improving potato varieties and help close the gap,” said dr robin buell, a plant biologist at michigan state university, usa, who was involved in the project ... we can see for the first time the secrets of the potato genome, and now begins the challenge of analysing them over the coming months and years,” added dr david martin, who led the bioinformatics team at the university of dundee, uk ... food security the potato is one of the top staple foods in the world, and is the most important non-grain crop for human consumption ... with the global population set to reach 9 billion by 2050 there will be many more mouths to feed and the genome sequence will allow scientists and breeders to increase the efficiency of potato production to help meet this challenge, said the authors

... a new study from the harvard school of public health has found that small changes in diet, lifestyle and sleep patterns are strongly linked with long term weight gain, with humble potato the single biggest offender ... the foods associated with the biggest weight gain over the 20-year study period included potato chips, other potato foods, sugar-sweetened beverages, unprocessed meats and processed meats ... one extra daily serve of potato chips alone was associated with as much as an extra 0

... synthetic fat substitutes used in low-calorie potato chips and other foods, such as olestra, could backfire and contribute to weight gain and obesity, according to a study published by the american psychological association ... by feeding rats pringles potato chips - either full-fat or both full-fat and ‘low-fat’ olestra varieties - researchers noted that rats eating both kinds of chip gained more weight ... half of the rats in each group also were fed standard pringles potato chips, which are high in fat and calories ... for rats on the high-fat diet, the group that ate both types of potato chips consumed more food, gained more weight and developed more fatty tissue than the rats that ate only the high-calorie chips ... the fat rats also didn’t lose the extra weight even after the potato chips were removed from their diet ... the rats that were fed a low-fat diet didn’t experience significant weight gain from either type of potato chips ... however, when those same rats were switched to a high-fat diet, the rats that had eaten both types of potato chips ate more food and gained more weight and body fat than the rats that had eaten only the high-calorie chips

... snack producers looking to differentiate in a consolidated market can do so through texture, claims supplier avebe as it extends its eliane line for fried coated nuts the dutch starch giant said its eliane c200, containing 99 per cent amylopectin, can give a competitive advantage to nut manufacturers constantly focused on developing new shapes and textures in that it provides high expansion characteristics declared as potato starch, the supplier said it thus also adheres to the industry’s clean label demands ... “through reformulation efforts, we have developed a starch with smaller potato granules that enables better ‘tack’ so there is no wasting of coating mix, while the coating firmness results in fewer crushed nuts in packs,” he said

... sonia miguel, technical specialist at the uk based rssl told this publication that it has validated an elisa method for buckwheat protein residues in several matrices including potato, maize and wheat flour, biscuits, cakes, sunflower oil and several highly acidic and salty products

... a new survey by the good food & wine show has revealed some interesting truths about australian eaters: our most influential culinary icon is margaret fulton, but we wish we were nigella or jamie; we’re nostalgic for dishes like beef stroganoff and prawn cocktail; more than half of us eat take-away more than once a week (with thai food the most popular); we claim not to like kfc or mcdonalds when eating out; we eat chocolate and mashed potato for comfort food; and cab sav and sav blanc are our wines of choice

... the nsw primary industries minister, katrina hodgkinson, announced that nsw has made a submission to biosecurity australia in an attempt to prevent the importation of new zealand potatoes, which it says are a disease risk to nsw’s $53 million potato industry ... while the condition is mostly cosmetic, the nsw government believes the ‘unsightly’ appearance of the potatoes may constitute a serious problem for the potato chip industry ... “nsw already has strong control measures in place to ensure potato pests and diseases which are absent from nsw are not introduced ... nsw grows one-tenth of australia’s annual potato crop, with 35% of the nsw potatoes sold fresh, 59% processed and 6% used for seed

... the ‘greatest of britain’ menu includes a traditional british beef pie with mushy peas, mashed potato and gravy, a chicken and mushroom filo, a bacon and zucchini quiche, and at coffee club restaurants, bangers and mash and lamb shanks

... potato chips are labeled “veggie chips,” milkshakes are called “smoothies,” and sugary drinks are named “flavored water