Possible route to healthier fries and potato chips discovered

Researchers at Michigan State University have made a groundbreaking discovery that could revolutionize the production of French fries and potato chips. By identifying a gene that enables potatoes to convert starch into sugar in cold weather conditions, the team has paved the way for the development of healthier and tastier potato products.

Known as “cold induced sweetening” (CIS), this process can lead to darkened fries and chips with higher sugar content, which in turn can produce acrylamide, a potentially carcinogenic compound. However, the researchers believe that by utilizing this gene, they can create potato varieties that are resistant to CIS and acrylamide formation, resulting in improved food quality and safety.

The implications of this discovery extend beyond just potatoes, as it could also impact other starchy foods. Lead researcher Jiming Jiang envisions a future where CIS-resistant potato varieties are widely available, leading to healthier and tastier products for consumers worldwide.

With the potential to transform the potato industry, this research represents a significant advancement in understanding potato development and its impact on food quality and health. Stay tuned for updates on how this breakthrough could influence the production of potato chips and fries globally.