"Gene Manipulation Unlocks Healthier Potato Chips and Fries"
Originally Published 1 year ago — by Newsweek
Scientists have discovered a way to develop cold-resistant potatoes that do not undergo cold-induced sweetening (CIS), which can lead to the production of toxic compounds like acrylamide in potato products such as chips and fries. By identifying and modifying the gene responsible for CIS, researchers hope to create healthier potato snacks that are resistant to the cold, reducing the risk of toxic compound production during processing. This breakthrough could also lead to more effective storage and transportation of potatoes, potentially reducing food waste and costs.