According to the Idaho Statesman, the U.S. Dept. of Agriculture (USDA) has approved commercial planting of two types of potatoes that are genetically engineered to resist late blight—the pathogen that … Continue Reading →
A study in the Journal of Food Science investigates the formation of furan—a possibly carcinogenic food contaminant formed during the heating process—in three potato varieties. IFT Daily News
A study published in the Journal of Food Science shows that air-frying and pretreatment soaking can lower acrylamide levels in fried potatoes. IFT Daily News
A study conducted by the Alliance for Potato Research and Education and presented at Experimental Biology 2015 shows that vegetable consumption is very low among women of childbearing age (WCBA), … Continue Reading →
The U.S. Food and Drug Administration (FDA) has completed its evaluation for two varieties of apples genetically engineered by Okanagan Specialty Fruits and for six varieties of potatoes genetically engineered … Continue Reading →
