News on Nutrition from the United States

Scientists have decoded the sweetpotato’s complex hexaploid genome, revealing its mixed ancestry and resilience traits. This breakthrough offers powerful tools for breeders to boost yield, nutrition, and climate resistance, securing food futures.

In May 2025, the Washington Post published an article entitled, powered by potatoes: Endurance athletes are chasing speed with spuds. The humble potato – cited as a mild, carbohydrate-packed fuel option – is growing in popularity among endurance athletes

Idahoan Foods introduces +PROTEIN™ Mashed Potatoes, made with 100% Idaho potatoes and packed with 6g of protein per serving. With 24g per pouch, they offer comfort food that supports nutrition goals while keeping you fuller longer.

Potatoes top the charts as America's favorite veggie for the 9th year, per the 2025 Consumer Attitudes & Usage study. With 81% eating them weekly, belief in their nutrition and value as performance fuel is at an all-time high.

Americans know people love potatoes—they’re America’s favorite vegetable. But misinformation can undermine consumer confidence. That’s why Potatoes USA actively works to correct inaccurate, misleading information wherever it appears.

Kathy Sponheim, a fourth-generation potato farmer, grew up around vegetables and found a passion for agriculture at an early age. When she was young, her dad said that she had to work somewhere else for at least two years before she could work on the family farm.

The MyPlate National Strategic Partner Team recently recognized Potatoes USA with the Gold MyPlate Champion Achievement for actively participating in the MyPlate national strategic partnership and promoting MyPlate to important audiences.

Idahoan Foods is expanding its mashed potato product line to meet increasing consumer demand for value sizes and dietary-specific options.

PepsiCo, Inc. unveiled new nutrition goals under its strategic transformation, PepsiCo Positive (pep+). The objectives focus on reducing sodium and enhancing nutritional value in consumer-preferred foods.

The journalist, Ben Feller, wrote, in 2009, an interesting story titled "The President and the Potato." David Letterman hosted President Barack Obama at his talk show and offered 10 funny reasons why his guest accepted to come. But Obama stopped him, saying, "The reason I’m here? I want to see that heart-shaped potato."

When we think of healthy vegetables, we don't think of potatoes, but we should. Potatoes have developed a reputation for causing weight gain and an increased risk for type 2 diabetes, but new research suggests they do not.

If you adore potato salad, scalloped potatoes, or sweet potato fries, then you might be concerned about how they're affecting your body. The good news is that a new study has found that potatoes might be healthier than we thought.

This latest findings show that overall diet and lifestyle mediate health outcomes associated with potato consumption, not potato preparation methods. Although potatoes are a nutrient-rich vegetable, they are often singled out as food to limit.

A new study recently published in Frontiers in Nutrition has challenged the tendency in nutrition research to separate starchy vegetables from their non-starchy counterparts

Researchers announced early tests of a new potato processing technique designed to make our bodies digest potato starch more slowly. Laboratory demonstrations show that the approach blocks certain digestive enzymes

MicroSalt Inc. announced that it's SaltMe! potato chips will be distributed to more than 1,400 Kroger grocery stores beginning mid-March. This milestone is a major move for MicroSalt on its mission to provide healthier, full-flavor potato chips

New study finds that individuals with higher cardiometabolic risk may benefit from adding more dietary potassium, via potatoes, to a typical American diet

Studies show that 70-80% of people research a company online before making a purchase. Shoppers search to find information about their potential food purchases in addition to the companies that produce it and what they stand for.