Last week, the USDA approved a genetically engineered potato, known as the Innate Potato. Created and trademarked by Simplot, the new potato “has 40% less bruise” than regular potatoes and doesn’t turn brown after it’s cut, thereby reducing food wastage . It’s also lower in the amino acid asparagine, which oxidizes into a suspected human carcinogen when potatoes are cooked at high temperatures, such as when making french fries or potato chips. One of Simplot’s biggest customers is McDonald’s , and the company is already being lobbied by anti-GMO campaigners to not accept Simplot’s new offering, despite its touted benefits. Read the rest of USDA Approves Genetically Modified “Innate Potato” Permalink | Add to del.icio.us | digg Post tags: acrylamide , asparagine , GE crops , GE potato , genetically engineered , genetically modified foods , GM , GM potato , GMO , GMO crops , mcdonalds , Monsanto , potato , RNA interference , Simplot , usda
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USDA Approves Genetically Modified “Innate Potato”
