In a groundbreaking development within the US snack food sector, researchers at Michigan State University (MSU) have unveiled a transformative discovery that could redefine potato chips and fries as healthier options. Jiming Jiang and David Douches, from MSU, have identified and manipulated the gene responsible for cold-induced sweetening (CIS), paving the way for the development of potato varieties that resist this process and reduce the formation of acrylamide, a known carcinogen produced during the frying of cold-stored potatoes.
This innovation holds immense promise for the snack industry, particularly in Michigan, where potato-related contributions amount to $240 million annually. The challenge of year-round potato cultivation often necessitates cold storage, leading to CIS and elevated acrylamide levels in fried products. However, Jiang and Douches’ breakthrough offers a solution by targeting the genetic mechanism underlying CIS, potentially eliminating this issue without compromising flavor or production costs.
“We’ve pinpointed the specific gene responsible for CIS and, crucially, identified the regulatory element that activates it under cold temperatures,” explained Jiang. This milestone achievement is the culmination of extensive collaboration and leverages MSU’s state-of-the-art facilities, including its leading potato breeding program. The next phase involves utilizing gene editing and other breeding techniques to develop CIS-resistant potato lines, with Douches highlighting the efficiency of their on-campus research operations.
Beyond revolutionizing the billion-dollar US snack market, this breakthrough sets a new standard for global food health standards. By offering healthier alternatives to traditional snack foods, the research conducted at MSU promises to not only enhance consumer choices but also contribute to a healthier future for snack enthusiasts worldwide.
