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70% less acrylamide
- 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. The final trait is improvement in starch quality and potato color.
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Do fried potatoes have acrylamide?
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Why does Simplot's potato have lower acrylamide?
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 materials, processing...
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.
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....
Feb 4, 2020 · Maximum acrylamide, µg/kg; Potatoes: Potato crisps: 117: 3,770: Chips/French fries: 59: 5,200: Potatoes (raw) <10 <50: Cereal products: Corn crisps: 120: 220: Bakery products and biscuits: 18: 3,324: Gingerbread <20: 7,834: Bread <10: 130: Bread (toast) 25: 1,430: Breakfast cereals: 11: 1,057: Rice and noodles: Fried noodles: 3: 581: Fried ...
- Lubna Rifai, Fatima A Saleh
- 2020
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
How does the Innate™ potato have reduced black spot bruising and acrylamide? 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.
Jan 6, 2022 · As a result, the formation of asparagine, and therefore acrylamide, and the accumulation of unwanted pigments, decreased without affecting other varietal characteristics. Innate® potato was accepted for human consumption in the United States and Canada among others, in 2015 and 2016, respectively. Citation 27, Citation 79, Citation 85
