USDA’s Animal and Plant Health Inspection Service (APHIS) recently announced the “deregulated” status of a new variety of genetically engineered potato that has been improved to produce less of the heat-formed compound, acrylamide, as well as to reduce black spot resulting from bruising, which is a major contributor of food waste in potato production. This announcement means that the three agencies that regulate genetically engineered foods (or foods produced through biotechnology) in the U.S. – FDA, USDA, and EPA – have completed the necessary safety and environmental impact assessments for the crop variety and that the crop can now be grown for commercial use.
For More Information:
- Federal Register Notice: Determination of Nonregulated Status of Potato Genetically Engineered for Low Acrylamide Potential and Reduced Black Spot Bruise (USDA, Nov. 10, 2014)
- FoodInsight Blog Post: Sustainable Spuds: New Low-Acrylamide Potato Cuts Back on Food Waste
- IFIC Foundation’s Acrylamide Resources
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