"Unveiling the Breakthrough for Healthier Potato Chips and French Fries"
A breakthrough study by scientists at Michigan State University has uncovered a mechanism to produce healthier and tastier potato varieties, including chips and fries, even when stored in cold conditions. The study identified a gene responsible for cold-induced sweetening (CIS) in potatoes, which leads to the formation of acrylamide, a carcinogenic compound, when cooked at high temperatures. By halting this process, the researchers aim to develop CIS-resistant potatoes that could lead to healthier and more appealing potato-based products, potentially impacting food quality and health worldwide.
