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  1. www.fda.gov › media › 149436Reducing Acrylamide in Potato-based Foods: Fact Sheet

    Key points to consider. • Acrylamide can form in some potato-based foods during certain types of high-temperature cooking. • Acrylamide levels can be afected by raw...

  2. biofortified.org › 2013/05/08 › qa-with-haven-bakerQ&A with Haven Baker on Simplot’s Innate™ Potatoes

    May 8, 2013 · Reduced levels of asparagine decrease the potential formation of acrylamide, a chemical compound that occurs when potatoes, wheat, coffee, and other foods are cooked at high temperatures. In California, Innate™ potatoes provide a potential means for potato processors to address the acrylamide issues under Proposition 65. 2.

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  4. cen.acs.org › business › specialty-chemicalsHow ingredient makers are getting acrylamide out of foods

    Sep 9, 2019 · Manufacturers of potato-based foods can reduce acrylamide by selecting potato varieties genetically modified to have low levels of asparagine and reducing sugars.

  5. specialtycropassistance.org › wp-content › uploadsCase Study Simplot Potato

    Jun 14, 2021 · Lower levels of Free Asparagine (increased Asp, Gln, Glu) Lower levels of Reducing Sugars. Lower levels of acrylamide in fries. www.fda.gov. To assess trait efficacy, Simplot analyzed free amino acids (asparagine, aspartic acid, glutamine, and glutamic acid), sucrose, and reducing‐sugars (fructose + glucose). 12.

  6. www.producebluebook.com › 2021/04/26 › usda-givesUSDA gives deregulation extension to Simplot GMO potato

    Apr 26, 2021 · The potato variety is engineered for late blight protection, lowered reducing sugars, low acrylamide potential and reduced black spot bruising. APHIS previously reviewed and deregulated these traits in another Simplot potato variety, referred to as Innate W8 Russet Burbank potato (W8 potato).

  7. www.foodnavigator-usa.com › Article › 2015/03/20GMO Arctic apples and Simplot low-acrylamide potatoes safe ...

    Mar 20, 2015 · By lowering the levels of certain enzyme, they also reduce black spots from bruising, and stay whiter longer when cut or peeled, resulting in less potato waste, says Simplot.

  8. spudman.com › article › the-innate-strategyThe Innate Strategy - Spudman

    Through gene silencing, or RNA interference, Simplot’s new Innate varieties have three significant traits to benefit the potato industry. The first is reduced black spot from bruising, the second is reduced asparagine, which reduces the potential for formation of acrylamide and the third is reduced sugars, thereby providing processors with a ...

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