A History of Bioengineered Potatoes
The history of bioengineered potatoes shows a progression of consumer and producer needs driving technological development. Early versions faced market challenges, but modern varieties focus on traits that appeal directly to consumers and address major agricultural problems.
Monsanto's NewLeaf Potatoes
In 1995, Monsanto released the NewLeaf potato, engineered to produce its own insecticide to resist the Colorado potato beetle. Although successful from a pest resistance standpoint, the NewLeaf series was met with market resistance and was eventually pulled from the market in 2001. Many quick-service restaurants at the time expressed concerns over using genetically modified ingredients.
The Innate Potato Series
The J.R. Simplot Company re-entered the biotech potato market in 2015, learning from Monsanto's difficulties. Instead of focusing solely on agricultural benefits, Simplot engineered a line of potatoes with traits that directly benefit consumers. The Innate potatoes use RNA interference (RNAi) to "silence" or turn down certain genes, rather than introducing foreign genetic material from other species, a selling point meant to reassure consumers.
Generations of Innate Potatoes
- Innate 1.0 (2015): This first generation was designed to reduce black spot bruising, lessen browning when cut, and produce less acrylamide when cooked at high temperatures like frying. Acrylamide is a probable carcinogen that forms naturally in potatoes during high-heat cooking. Varieties with these traits include Atlantic, Ranger Russet, and Russet Burbank.
- Innate 2.0 (2016): This second generation added resistance to late blight, the devastating disease responsible for the Irish potato famine. It also further reduced acrylamide potential and prevented cold-induced sweetening, which helps maintain quality during long-term cold storage. These benefits were applied to popular varieties like the Russet Burbank and White Russet.
Other Bioengineered Potatoes
Beyond the major commercial ventures, other bioengineered potatoes have been developed with varying fates globally:
- Amflora (BASF): Approved for industrial use in the EU in 2010, this potato was modified to produce pure amylopectin starch for use in paper and textiles. It was withdrawn from the market in 2012 due to a lack of consumer and farmer acceptance.
- Blight-resistant varieties: Researchers continue to develop blight-resistant potatoes, including a variety in Bangladesh and a cisgenic Désirée potato studied in Europe. Cisgenesis involves inserting genes from a wild, cross-compatible relative, such as a wild potato species, to improve resistance.
Identifying Bioengineered Potatoes
For consumers, identifying bioengineered potatoes depends heavily on location and the specific product. In the U.S., mandatory labeling for bioengineered foods can help, but it is not always straightforward.
Packaging Clues
Whole, raw bioengineered potatoes, such as the White Russet, often come in bags clearly labeled with trademarks like 'Innate'. The packaging may also include phrases describing the intended traits, such as "reduced bruising" or "fewer black spots". Additionally, the USDA's Bioengineered (BE) food labeling standard requires products to carry a disclosure, which can be text, a logo, or a web address.
Challenges with Processed Foods
Identifying bioengineered ingredients in processed foods like frozen fries or potato chips is more difficult. If a food product contains bioengineered ingredients but no detectable genetic material remains in the final product (e.g., highly processed potato starch), it does not require a BE label. Furthermore, if another ingredient (like meat) is listed first on the ingredient list, a BE disclosure might not be required. Restaurants and food service establishments are not required to provide BE disclosures at all.
Comparison of Bioengineered and Conventional Potatoes
| Feature | Bioengineered (e.g., Innate) | Conventional Potato |
|---|---|---|
| Bruising | Engineered for reduced black spot bruising, resulting in fewer damaged potatoes and less food waste. | Susceptible to black spot bruising during harvest and transport. |
| Acrylamide Potential | Engineered to produce significantly less asparagine, resulting in lower acrylamide levels when fried or baked at high temperatures. | Contains typical levels of asparagine, which can form acrylamide during high-heat cooking. |
| Browning | Reduces browning when cut, improving fresh-cut appearance and reducing waste. | Oxidizes and browns relatively quickly when cut and exposed to air. |
| Disease Resistance | Some generations, like Innate 2.0, are resistant to diseases such as late blight. | Susceptible to a range of diseases, often requiring frequent pesticide and fungicide applications. |
| Genetic Material | Uses RNAi to modify existing potato genes; contains no foreign DNA from other species. | Contains native genes, but often relies on traditional breeding methods. |
| Labeling | Requires a Bioengineered (BE) disclosure on fresh products in the U.S.. | May be sold without any specific GMO labeling, unless certified organic or non-GMO. |
Conclusion
J.R. Simplot’s Innate varieties are the most prominent bioengineered potatoes currently available for food consumption in the North American market, though they are not the first of their kind. Engineered to resist bruising, browning, and disease while producing lower levels of acrylamide, these potatoes offer distinct advantages for both growers and consumers. However, their distribution is carefully managed, and identification in processed foods can be challenging due to labeling regulations. Understanding the specific traits and labeling requirements allows consumers to confidently navigate the food supply regarding which potatoes are bioengineered. With ongoing developments in agricultural biotechnology, the range of available traits and the potatoes that possess them may continue to evolve.
Visit the FDA's page on agricultural biotechnology for more information.
