Cellectis Plant Sciences, Inc. Publishes a Study Demonstrating Reduced Acrylamide in Fried Potatoes
Published on April 15, 2015
April 14, 2015 — New Brighton (Minnesota, USA) — Cellectis Plant Sciences, Inc. a Minnesota-based company focusing on developing healthier food products, has announced today that the Plant Biotechnology Journal has accepted the publication of its peer-reviewed manuscript demonstrating the phenotypic validation of potato lines developed by inactivating a single endogenous gene responsible for sugar accumulation when stored at cold temperatures.
The non-transgenic product has already received an approval from the USDA to be grown in fields. The field trial will start this spring to obtain commercial proof of concept of large-scale cold storability and reduced acrylamide content for French fries, potato chips and fresh-cut applications.
“We firmly believe that the new product developed by our team opens the path to the future of food products,” commented Luc Mathis, Chief Executive Officer of Cellectis Plant Sciences. “Consumers want access to higher quality products developed without using unhealthy chemicals that are currently used to avoid sprouting of potatoes stored at room temperature. The reduction in fried products of the potentially carcinogenic compound acrylamide will bring additional benefits to consumers.”
Plant Biotechnology Journal
Improving cold storage and processing traits in potato through targeted gene knockout
Benjamin M. Clasen, Thomas J. Stoddard, Song Luo, Zachary L. Demorest, Jin Li, Frederic Cedrone, Redeat Tibebu, Shawn Davison, Erin E. Ray, Aurelie Daulhac, Andrew Coffman, Ann Yabandith, Adam Retterath, William Haun, Nicholas J. Baltes, Luc Mathis, Daniel F. Voytas and Feng Zhang
Article first published online: April 7, 2015