By Blake Jackson
A groundbreaking discovery by researchers could revolutionize the snack food industry, particularly in potato-loving Wisconsin. Led by Professors Jiming Jiang and David Douches, the team unveiled a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes, opening doors for healthier and tastier chips and fries.
This research, published in The Plant Cell, holds immense promise for potato growers and snack producers alike. In Wisconsin, the nation's leading producer of potatoes for chips, the industry generates a staggering $240 million annually. However, cold storage, essential for year-round production, triggers a process called cold-induced sweetening (CIS), converting starches into sugars and leading to concerns.
These sugars not only darken fries and chips but also generate acrylamide, a potentially carcinogenic compound formed during high-temperature processing. Currently, the industry mitigates acrylamide but compromises taste and adds cost.
Professor Jiang, a potato researcher for over 20 years, dedicated his career to cracking this puzzle. Building upon his 2010 discovery of a key CIS gene while at UW-Madison, his team pinpointed the specific regulatory element within the gene that triggers the process under cold temperatures.
"By understanding how this gene turns on and off," explains Jiang, "we can potentially develop potatoes naturally resistant to CIS, eliminating the formation of harmful compounds."
This research transcends snack quality. Reducing acrylamide can benefit other processed starchy foods, and CIS-resistant potatoes offer greater storage and transportation flexibility, potentially reducing food waste and costs.
Professor Douches, leading the MSU Potato Breeding and Genetics Program, is now applying Jiang's findings to develop these improved varieties. With on-campus resources, they created a finding that paves the way for targeted genetic modifications.
Jiang believes these innovations will soon impact consumers: "This discovery has the potential to affect every single bag of potato chips around the world, starting right here in Wisconsin, the heart of potato country."
This breakthrough highlights the power of academic research and its potential to translate into tangible benefits for consumers, industries, and public health. With Wisconsin at the forefront of this innovation, the future of healthier and tastier potato snacks seems closer than ever.
Photo Credit: istock-martijnvandernat
Categories: Wisconsin, General