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- The potato, developed by the potato giant J.R. Simplot in Boise, Idaho, is dubbed Innate as it contains only elements from sexually compatible, wild potato relatives, and employs RNA interference (RNAi) to reduce the level of several enzymes, among them one that produces the potentially carcinogenic metabolite acrylamide.
www.nature.com › articles › nbt0115-12USDA approves next-generation GM potato | Nature Biotechnology
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• Acrylamide can form in some potato-based foods during certain types of high-temperature cooking. • Acrylamide levels can be afected by raw materials, processing and ingredients, and...
Jan 12, 2021 · Tips to reduce acrylamide exposure when consuming potatoes: Soak potatoes 15-30 minutes before baking or frying to help reduce their starch content, in turn reducing the amount of acrylamide produced during the cooking process; Limit the number of potato dishes consumed that are prepared using frying, roasting, and baking
Nov 11, 2014 · When fried, the new potatoes, called Innate potatoes, produce less of a chemical called acrylamide. Acrylamide appears in some starchy foods when they’re cooked at high temperatures....
Jan 9, 2015 · No bruising, and less acrylamide in fries. Simplot will market Innate to grocery stores and restaurants. Credit: Simplot. The newly approved potato is a milestone in the agbiotech industry...
- Emily Waltz
- 2015
Jun 8, 2015 · In the Innate potato, the amount of the enzyme that synthesizes asparagine has been reduced, so consequently, less acrylamide is made. The company’s website claims that the Innate potato produces up to 70% less acrylamide than other potatoes cooked at the same temperature.
May 8, 2013 · There’s a new genetically engineered potato in town that doesn’t brown when cut or fried, nor does it make acrylamide. J. R. Simplot Company petitioned the USDA to deregulate their Innate™ potatoes, and the public comment period has just been opened up on that petition.
Innate™ Potato is genetically modified to be less susceptible to black spot from bruising and have lower levels of asparagine, which results in formation of less acrylamide when the potatoes are baked or fried. Acrylamide is a by-product of the cooking process that can be toxic at high levels.