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      • 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.
      inspection.canada.ca › plant-varieties › plants-with-novel-traits

      Questions and answers: Innate™ potato - Canadian Food ...

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

    Acrylamide is a chemical that can form in some plant-based foods during high-temperature cooking, such as frying, roasting, and baking. Reducing acrylamide levels in foods may reduce potential...

  4. www.ncbi.nlm.nih.gov › pmc › articlesPotato improvement through genetic engineering - PMC

    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. 27,79,85

    • 10.1080/21645698.2021.1993688
    • 2021
    • GM Crops Food. 2021; 12(1): 479-496.

  5. 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. The Idaho potato giant J. R ...

  6. www.potatopro.com › news › 2015A look at the Innate Potato by FrankenFoodFacts | PotatoPro

    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.

  7. inspection.canada.ca › plant-varieties › plants-withQuestions and answers: Innate™ potato - Canadian Food ...

    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.

  8. www.nature.com › articles › nbt0115-12USDA approves next-generation GM potato | Nature Biotechnology

    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

  9. pubmed.ncbi.nlm.nih.gov › 27866376Reduction in Dietary Acrylamide Exposure-Impact of Potatoes ...

    Multiple potato varieties were transformed with potato genomic DNA that results in down-regulation of the expression of the asparagine synthetase-1 gene (Asn1), significantly reducing synthesis of free Asn, and consequently lowering the potential to form acrylamide during cooking.

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