Last week, the USDA approved a genetically engineered potato, known as the Innate Potato. Created and trademarked by Simplot, the new potato “has 40% less bruise” than regular potatoes and doesn’t turn brown after it’s cut, thereby reducing food wastage. It’s also lower in the amino acid asparagine, which oxidizes into a suspected human carcinogen when potatoes are cooked at high temperatures, such as when making french fries or potato chips. One of Simplot’s biggest customers is McDonald’s, and the company is already being lobbied by anti-GMO campaigners to not accept Simplot’s new offering, despite its touted benefits.
Read More >