Breakthrough in Potato Research Promises Healthier Chips and Fries

Michigan State University scientists develop a method to prevent carcinogenic compound formation in potato snacks, potentially revolutionizing the snack food industry.

Michigan State University scientists have discovered a way to grow potatoes that are resistant to cold-induced sweetening (CIS), preventing the formation of acrylamide, a carcinogenic compound.
The breakthrough could lead to healthier and more appealing potato chips and fries, potentially impacting the global snack food industry.
The discovery involves inhibiting the potato vacuolar invertase gene, or VInv, which is responsible for converting starches to sugars in cold-stored potatoes.
This genetic modification approach could also reduce food waste and costs by allowing for more effective storage and transportation of potatoes.
The new CIS-resistant potatoes could be commercially available in the near future, marking a significant advancement in food quality and health.