The Science

Innate® works with the potato’s own DNA to achieve desirable traits without incorporating any foreign genes.

Innate potatoes utilize RNAi gene silencing technology to regulate the expression of the genes responsible for the enzymatic darkening process. As a result, Innate potatoes are less susceptible than conventional potatoes to darkening and the onset of black spot from bruising caused by impact and pressure during harvest, storage and food preparation. This significantly reduces food waste at multiple levels in the potato value chain.

Innate potatoes have lower levels of asparagine and reducing sugars, which decreases the potential formation of acrylamide, a chemical compound that occurs when potatoes, wheat, coffee, and other foods are cooked at high temperatures. Acrylamide is classified as a probable carcinogen by the US FDA and the European Food Safety Authority. Simplot’s studies indicate that Innate potatoes contain 52-78% less acrylamide when fried or baked at high temperatures.

The FDA and USDA have extensively reviewed Innate potatoes and found them to be "as safe and nutritious as their conventional counterparts." Additionally, recent FDA guidance to food producers on acrylamide recommends adoption of new potato varieties as a method of helping the public reduce dietary intake of acrylamide.