Heat Generated Toxicants

MSU professors Jiming Jiang and David Douches. (Courtesy: MSU)
February 27, 2024

Michigan State University researchers further unravel the mechanism of cold induced sweetening in potatoes

Michigan State University professors Jiming Jiang and David Douches has discovered a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes. 
Kerry Introduces Acryleast Pro - Next-generation acrylamide - reducing yeast now even more effective
November 21, 2022

Kerry Introduces Acryleast Pro - Next-generation acrylamide - reducing yeast now even more effective

Kerry, the world’s leading taste and nutrition company, has announced that it had released Acryleast™ Pro, the advanced iteration of the company’s signature acrylamide-reducing non-GMO (non-genetically modified) yeast, Acryleast™.
FDA issues final guidance on acrylamide
March 11, 2016

FDA issues final guidance on acrylamide

The US Food and Drug Administration (FDA) has issued final guidance to the food industry to help growers, manufacturers and food service operators take steps to reduce levels of acrylamide in certain foods.
Innate™ generation two in this field survived late blight infection
September 01, 2015

USDA Deregulates Second Generation Innate™ GMO Potatoes

The J.R. Simplot Company is pleased that the USDA has deregulated the Russet Burbank variety of the second generation of Innate™ potatoes. Simplot is looking forward to the completion of the EPA registration and FDA consultation before the second generation of Innate™ potatoes can be introduced into the marketplace.
A look at the Innate Potato by FrankenFoodFacts
June 08, 2015

A look at the Innate Potato by FrankenFoodFacts

The blog FrankenFoodFacts recently published a review of the Innate potato of Simplot Plant Sciences. This blog by Layla Katiraee, who holds a Ph.D. in molecular genetics and is a senior scientist at a biotech company, offers the most insightful review of the Innate Potato PotatoPro has seen so far.
Potato protoplasts expressing green florescence to demonstrate high transformation efficiency.
April 15, 2015

Cellectis reduces cold sweetening in potato by inactivating a single gene

Cellectis Plant Sciences, Inc. has announced today that the Plant Biotechnology Journal has accepted the publication of its peer-reviewed manuscript demonstrating the phenotypic validation of potato lines developed by inactivating a single endogenous gene responsible for sugar accumulation when stored at cold temperatures.
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Wallace Huffman
March 23, 2015

Research: Consumers willing to spend more for biotech potato products

New research from an Iowa State University economist, Wallace Huffman, found consumers were willing to spend more for genetically modified potato products with reduced levels of a chemical compound linked to cancer.
USDA approves Simplot's Innate GM potatoes
November 09, 2014

USDA approves Simplot's Innate GM potatoes

A potato genetically engineered to reduce the amounts of a potentially harmful ingredient in French fries and potato chips has been approved for commercial planting, the Department of Agriculture announced on Friday.
FDA sollicits comments on draft Guidance for Industry on Acrylamide in Foods
November 18, 2013

FDA sollicits comments on draft Guidance for Industry on Acrylamide in Foods

The FDA has published a draft guidance for industry on Acrylamide in Foods. The guidance is being distributed for comment purposes only.
ACS
October 01, 2012

Reducing acrylamide levels in french fries

The process for preparing frozen, par-fried potato strips — distributed to some food outlets for making french fries — can influence the formation of acrylamide in the fries that people eat, a new study has found. Published in ACS’ Journal of Agricult...
Novozymes Acrylaway can cut acrylamide levels in French fries by up to 50%, show industrial trials
July 05, 2012

Novozymes Acrylaway can cut acrylamide levels in French fries by up to 50%, show industrial trials

Novozymes, the world leader in bioinnovation, recently announced today they have new, third party data that shows Novozymes Acrylaway® is effective in the industrial production of French fries. Acrylamide has been considered a potential health risk si...
February 04, 2012

US spud industry eyes a better fry

Researchers hope to find potato varieties that form less acrylamide, a naturally occurring chemical compound, when cooked.
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National Fry Processor Trials identify lower acrylamide clones

The first acrylamide test results have become available from the Washington and Idaho National Fry Processor Trials (NFPT).
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Wetenschappers werken aan verbeterde industrie-aardappelen

Onderzoekers aan de Universiteit van Wisconsin-Madison zijn gekozen om een nationale multi-institutionele poging tot kwaliteitsverbetering van verwerkte aardappels te leiden. Volgens de USDA’s National Institute of Food and Agriculture is er door het ...
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Low acrylamide potato lines created by University of Wisconsin scientists

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March 14, 2010

Do French Fries cause cancer?

A poster adorning the walls of KFC restaurants in California may just take your appetite away. Or at least make you consider giving up the fries. Here's what it says: "Cooked potatoes that have been browned, such as French fries, baked potatoes an...
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November 25, 2009

Frozen Potato Institute behind acrylamide comment period extension

The Frozen Potato Institute [AFFI] whose members supply fast food chains with the raw material for french fries, succeeded in persuading FDA's Center for Food Safety and Applied Nutrition to extend its comment period on scientific data and information ...

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