USA: Healthy potato chips from the US might represent breakthrough in snack food

Value Added Potato

United States

Innovation & Technology

Published Mar 2, 2024

Tridge summary

Scientists at Michigan State University are studying a gene in potatoes that causes cold-induced sweetening (CIS), a process that increases levels of the carcinogen acrylamide when the potatoes are fried. Their research could lead to the creation of potato varieties that resist CIS, thereby reducing acrylamide levels without impacting taste or production costs. This development could have significant implications for the snack industry, especially in Michigan where it generates $240 million annually.

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Original content

By identifying and manipulating the gene responsible for cold-induced sweetening (CIS), they aim to develop potato varieties that resist this process, thereby reducing the formation of acrylamide, a carcinogen produced when frying cold-stored potatoes. This innovation is particularly significant for the snack industry, where Michigan's contribution stands at $240 million annually. The challenge of year-round potato cultivation necessitates cold storage, which traditionally leads to CIS and higher acrylamide levels in fried products. However, Jiang and Douches' work offers a solution by targeting the genetic root of CIS, potentially eliminating this issue without affecting the flavor or cost of production. "We've identified the specific gene responsible for CIS and, more importantly, we've uncovered the regulatory element that switches it on under cold temperatures," Jiang elucidated. This discovery is the result of extensive collaboration and leverages MSU's facilities, including ...

Source: Argenpapa