The USDA has just approved a genetically modified potato which resists bruising and has less of a chemical called acrylamide, which is a potential carcinogen. The levels of this carcinogen rise when potatoes are fried, and the engineered potatoes have 50-75% lower levels than regular potatoes. Despite the governmental approval, many consumers question the safety of GMOs and worry about food labeling. Additionally, consumers are waiting to see if restaurant chains and food companies adopt the use of these potatoes. The best thing for consumers is to stay well informed so they can make smart choices.
Posted in Blog.