Humble potato gets the low carb treatment

6/08/2004 -
As food manufacturers keen to jump on the low-carbohydrate train continue to
roll out a raft of new food products, US researchers reveal the 21st century
potato developed with a massive cut in the low-carb content. The new spud
will hit the shelves by 2005.
Scientists at the University of Florida’s Institute of Food and Agricultural
Sciences in the US claim that the new potato will slot into the rising
consumer demand – driven by the Atkins dietary regime – for food products
low in carbohydrates.

"Consumers are going to love the flavour and appearance of this potato and
the fact that it has 30 per cent fewer carbohydrates compared to a standard
Russet baking potato," said Chad Hutchinson, an assistant professor of
horticulture at the Institute of Food and Agricultural Sciences, adding that
the new potato, developed by HZPC, a seed company based in the Netherlands,
is not a genetically engineered crop.

Low carb diets have taken off in the US and are starting to gain ground in
Europe, particularly in the UK. According to market research firm ACNielsen,
one in five Americans – 30 million - are currently following such a diet.
They estimate that 17 per cent of 10,000 US households recently surveyed
have someone looking to cut the carbs and up the proteins. But, add the
researchers, the figures showing the number of people who have tried a
low-carb diet but jacked in the regime are just as compelling.

"The jury is still out as to whether the low-carb diet has staying power,"
said Todd Hale, senior vice president of ACNielsen.

The new low-carb potato could provide farmers and food industry participants
with new opportunities for a market hit by the Atkins trend. Recent figures
from ACNielsen’s tracker for fresh potatoes shows a decline in dollar sales
but a flat performance on a unit basis, indicating that price declines are
driving much of the overall dollar sales declines.

Hutchinson, a potato expert, said five seasons of evaluation in his research
program at UF show the low-carb tuber can handle Florida weather extremes
and is ready to be marketed as a ‘premium, gourmet potato’. UF is the first
test site in the United States for the European import. Available to
consumers in January 2005, the new spud will be marketed under a yet-to-be
determined name, and it is expected to boost Florida's $120 million potato
industry.

The US researcher said that 3 ˝ ounces of the new potato contain about 13
grams of carbohydrate compared to around 19 grams in the same size serving
of a Russet Burbank potato.

"Although potatoes are not part of the Atkins diet, the fact of the matter
is that potatoes contain no fat, and they are a good source of fibre,
protein and vitamins. They have vitamin C and B-6, and they are low in
sodium and high in potassium. And, potato skins are an excellent source of
fibre," he added.

Independent research in Canada confirmed the potato’s low-carbohydrate
profile. Hutchinson said it is due in part to the lower specific gravity,
which relates to the amount of starch in the potato, compared to the more
widely recognised Russet Burbank baking potato.

http://www.foodnavigator.com/news/news-NG.asp?id=52642


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