Following a case of poisoning caused by a potato dish, the German Federal Institute for Risk Assessment (BfR) is reminding people about the correct handling of potatoes. Glycoalkaloids, of which solanine is an important derivative, are natural ingredients of the potato, but the ingestion of higher amounts of glycoalkaloids can lead to poisoning in humans. “Although only a few cases of poisoning caused by potato dishes have been reported and documented in the last 100 years, green and strongly germinating potatoes should not be consumed in order to avoid health risks” says BfR President Professor Dr. Dr. Andreas Hensel. Based on the latest level of available knowledge, the BfR has derived a provisional NOAEL (No Observed Adverse Effect Level) of 0.5 milligrams (mg) of glycoalkaloids per kilogram (kg) body weight and day. This equates to the highest dose at which no undesired health effects were observed. To avoid an exceedance of the NOAEL, the glycoalkaloid content in table potatoes should be no higher than 100 mg per kg fresh weight. Up to now, potatoes with a glycoalkaloid content of up to 200 mg per kg have generally been considered safe.

Indulgence has long been known as a key driver for chocolate NPD, but nowadays consumers are looking for a healthier chocolate experience. According to Innova Market Insights, 11 percent of global chocolate products have an indulgent and premium positioning in 2017 and globally, 23 percent of all chocolate launches tracked in 2017 carry a texture claim. Social eating occasions are driving the trend for sharing bags and easy to share formats across the confectionery, bakery and snacking segments.

New research shows there might be health benefits to eating certain types of dark chocolate. Findings from two studies being presented today at the Experimental Biology 2018 annual meeting in San Diego show that consuming dark chocolate that has a high concentration of cacao (minimally 70% cacao, 30% organic cane sugar) has positive effects on stress levels, inflammation, mood, memory and immunity. While it is well known that cacao is a major source of flavonoids, this is the first time the effect has been studied in human subjects to determine how it can support cognitive, endocrine and cardiovascular health.

Vitamin D – the ‘sunshine vitamin’ – is well known for its beneficial effects on bone and muscle health, and a study by Queen Mary researchers last year found that it could also protect against colds and flu. Now new research from the team is revealing further benefits.

New research highlights the benefits of the food industry changing food product portion sizes in order to make healthier eating more normal.