Archives for December 18, 2006

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Weekly Comment

Response and Responsibility

Bah, Humbug! It has been that kind of year in general for the food industry, and in particular for some major companies.

New potato variety boasts less acrylamide, better aroma

By  Stephen Daniells

Scientists at the University of Idaho have produced a genetically modified potato variety of Ranger Russet with enhanced French fry aroma, and reduced amounts of processing-induced acrylamide.