The present invention relates to the novel use of an isothiazolecarboxamide of the formula (I)

##STR00001##

(common name: Isotianil)
for controlling Candidatus Liberibacter spp and/or Candidatus Phytoplasma spp, preferably, Candidatus Liberibacter solanacearum and/or Candidatus Phytoplasma americanum, more preferred Candidatus Liberibacter solanacearum, in plants of the Solanaceae family, preferably in potatoes.

Alkyl ether amines are used as foam control compounds in foodstuff processing. The alkyl ether amines can be used at various stages during industrial processing of vegetables, fruits, and plants, such as potatoes and beets. The alkyl ether amines are generally of lower molecular weights and therefore easily transported to the foam layer to break the foam structure. Further, the alkyl ether amines are water soluble and therefore can be readily removed from the food processing system.

Alkyl ether amines are used as foam control compounds in foodstuff processing. The alkyl ether amines can be used at various stages during industrial processing of vegetables, fruits, and plants, such as potatoes and beets. The alkyl ether amines are generally of lower molecular weights and therefore easily transported to the foam layer to break the foam structure. Further, the alkyl ether amines are water soluble and therefore can be readily removed from the food processing system.

The present invention concerns a potato protein composition comprising: patatin; and optionally insoluble fibers from potato and/or other potato proteins,
wherein the protein, preferably the potato protein, has an aqueous solubility at pH=7.0 and 20? C. of at least 60%, and
wherein the composition has an acetylcholinesterase (ACE) activity of less than 30 U/g, based on the dry weight of the protein, preferably the potato protein.

The present invention further concerns a composition comprising fat or oil comprising at least one fatty acid group having 14 carbon atoms or less, and the said potato protein composition.

The present invention concerns a potato protein composition comprising: patatin; and optionally insoluble fibers from potato and/or other potato proteins,
wherein the protein, preferably the potato protein, has an aqueous solubility at pH=7.0 and 20? C. of at least 60%, and
wherein the composition has an acetylcholinesterase (ACE) activity of less than 30 U/g, based on the dry weight of the protein, preferably the potato protein.

The present invention further concerns a composition comprising fat or oil comprising at least one fatty acid group having 14 carbon atoms or less, and the said potato protein composition.

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entr?es, with the cup being suitable for microwave cooking of an egg-based entr?e. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entr?es, with the cup being suitable for microwave cooking of an egg-based entr?e. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

A fried edible foodstuff comprising less than substantially 250 g/kg acrylamide. The foodstuff comprises potato pieces, sweet potato pieces and mixtures thereof. Method and process for preparation of fried edible foodstuff.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.