The Unbruisable Potato

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Last year, a commercial French-fry supplier known as J.R. Simplot tried to convinceMcDonald’s to switch to a GMO potato it had engineered to, more or less, never brown or bruise. You’d think this would be desirable, but it turned out the chain did not, and neither did Frito-Lay. While that may seem like a pair of bad omens for the Innate potato(so called because it still has 100 percent potato DNA, unlike the recently approved GM salmon), the taters actually just got the all-clear from the FDA, whose regulatory approval was the primary holdup. After some tests, the agency has echoed the USDA’s ruling and said they’re “as safe as any other potato on the market,” setting them up for a final rubber-stamping by the EPA, now expected in December.

Read the rest on Grub Street.

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