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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)

... 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 ... the remaining rats in each group were fed high-calorie pringles chips on some days and low-calorie pringles light chips on other days ... the pringles light chips are made with olestra, a synthetic fat substitute that has zero calories and passes through the body undigested ... 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

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

... irradiation of potatoes at a sprout inhibition dose reduced acrylamide formation in potato chips and improved their colour, according to new research from india ... scientists based at research institutes including the institute of chemical technology and the bhabha atomic research centre in mumbai found that the acrylamide content was nearly 7 per cent lower in potato chips ( crisps ) made from irradiated potatoes stored at 14°c and 4°c than the corresponding non-irradiated controls ... it is found at significantly higher levels in carbohydrate-rich foods including potato chips, french fries and crisp bread ... gamma radiation is widely used to inhibit sprouting, extend the shelf life of potato and make it available during off season or lean period, said the authors ... the hypothesis behind the research was based on the fact that as sprouting increases the amount of reducing sugars in potatoes its subsequent inhibition would decrease the reducing sugars during storage, resulting in fried potato products with lower contents of acrylamide ... method the researchers said that studied eight varieties of potato for this study, namely kufri anand, kufri lavkar, kufri satlaj, kufri bahar, kufri badshah, kufri chipsona, kufri surya , and kufri jyoti, all of which are currently being used for processing in india ... ” acrylamide content of potato chips was determined by using liquid chromatography-mass spectrometry/mass spectrometry (lc-ms/ms) as described previously, while the colour of the potato chips was measured using a hunter lab colourimeter labscan xe ... they added that the content of reducing sugars and asparagine was also determined in the eight potato varieties ... the acrylamide content of potato chips prepared from non-irradiated control potatoes increased from 416 ... 22 μg/kg for potatoes stored for six months at 14°c and 4°c, while for the irradiated potato the increase was to 502

... name-checking “odd” recent launches such as fruit-flavoured pringles and lemon-flavoured lay’s potato chips, jago said the ‘sandwich alternative’ that is sushi ran's ricewich (onsale in france and the netherlands) “is perhaps stretching the on-trend popularity of sushi a bit too far”

... the target, which includes lay's potato chips, tostitos tortilla chips and sunchips snacks, will see the products made using ingredients without artificial or synthetic ingredients

... the ‘bingo!’ range of potato chips and finger snacks continued to gain traction with consumers, registering a strong growth in revenues

... steve sklar, senior vice president of marketing for boulder canyon, said the new bags for its all natural kettle cooked potato chips line allows the snack maker to set a positive example for the industry as well as “ educating consumers on key issues and enabling them to play a role in improving the environment by diverting waste away from landfills

... international foods owns & operates several processing plants for meat, jams, dairies, potato chips and baked food products