Biotech solution sought for acrylamide formation in potatoes

摘要

Plant scientists affiliated with the J.R. Simplot potato company, in Boise, Idaho, have described a novel method to lower amounts of the suspected carcinogen acrylamide in popular foods such as French fries and potato chips. Current attempts to lower the acrylamide levels in foods are either not broadly applicable or negatively affect food color, texture, and taste, according to an article by Caius Rommens and colleagues at Simplot Plant Sciences in the October issue of Plant Biotechnology Journal. Realizing their limited options, several food companies have committed to substantially reducing the acrylamide levels in fried and baked potato products over the next three years (see FCN April 28, Page 9).