Tag: Gmo potatoes

Research has shown that some transgenic potato varieties can reduce the formation of potentially harmful acrylamide by up to 95% compared to traditional varieties, offering significant benefits of eating transgenic potatoes. This advancement is one of several ways modern biotechnology is addressing consumer health and environmental sustainability in agriculture.

According to major national expert institutions and academies, genetically modified (GM) foods are considered as safe as their conventional counterparts, with no specific health risks attributed to their consumption. This widespread scientific consensus applies to GM potatoes, which have been developed for a variety of advantageous traits, from disease resistance to enhanced nutritional profiles.

In 2014, the USDA approved the first generation of J.R. Simplot's 'Innate' potatoes, a landmark for consumer-trait biotech crops. Knowing which potatoes are bioengineered is helpful for consumers who wish to make informed purchasing choices based on specific characteristics, including reduced bruising, less browning, and lower potential for acrylamide formation.