POTATOES THAT WON’T bruise and apples that won’t brown are a step closer to grocery store aisles.
The Food and Drug Administration approved the genetically engineered foods yesterday, saying they are “as safe and nutritious as their conventional counterparts.”
The approval covers six varieties of potatoes by Boise, Idaho-based JR Simplot Co. and two varieties of apples from the Canadian company Okanagan Specialty Fruits Inc.
Okanagan, based in British Columbia, is trying to make apples a more convenient snack with its non-browning version.
The company says bagged apples wouldn’t have to be washed in antioxidants like they are now, a process that can affect taste. Neal Carter, the company’s founder, says they want to see bagged apples become as prolific as bagged baby carrots.
“We know that in a convenience-driven world, a whole apple is too big of a commitment,” Carter said.
The apples are dubbed Arctic Apples, and Carter said he wants them to be labelled as such, since they bring an advantage to the marketplace. The first two varieties to get the non-browning treatment will be Granny Smith and Golden Delicious, and Carter says there won’t be significant plantings until 2017.
Simplot calls its potatoes Innate and the varieties selected include Ranger Russet, Russet Burbank and Atlantic.
“We’re trying to improve potatoes so everyone gets a better experience, just like it’s right out of the field,” said Haven Baker, vice president of plant sciences for Simplot.
It could be years before the average customer is able to buy one of the potatoes.
The company has about 400 acres of Innate potatoes in storage from the 2014 harvest that it plans to deliver to growers, packers and shippers to be sent to a tightly-controlled network for use in small-scale test markets.
The company said those markets haven’t been determined, and it’s not clear yet how the potatoes will be labeled. The company said it’s not selling Innate seed potatoes on the open market.
Aware of potential resistance from consumers, Simplot officials say Innate potato traits come exclusively from genes from domestic potato varieties.
However, one of the company’s oldest business partners — McDonald’s — has previously said it has no plans to use genetically modified potatoes. The company didn’t respond to inquiries from The Associated Press on Friday.
ConAgra, a major French fry and potato supplier through Lamb Weston to restaurant chains, said it won’t use the potatoes.
“All Lamb Weston frozen potato products are made with non-GMO potatoes, in line with customer demand,” the company said in a statement.
Healthier?
Simplot says its potatoes will have 70% less acrylamide, a chemical that can be created when potatoes are cooked at high temperatures, the company said.
And it’s touting that as a health benefit, as some studies have shown acrylamide to be a potential carcinogen, though the National Cancer Institute at the National Institutes of Health says scientists “do not yet know with any certainty” whether the substance can be harmful in food.
The FDA in its approval Friday noted that acrylamide has been found to be a carcinogenic in rodents.
Simplot says it potatoes have 40% less bruising from impacts and pressure during harvest and storage than conventional potatoes, which the company said could reduce the more than 3 billion pounds of potatoes discarded each year by consumers.
“I think everybody wants to get what they pay for,” said Doug Cole, Simplot’s director of marketing and communications.
The FDA’s review process is voluntary. Both companies asked for a review to ensure their products met safety standards. As part of the process, FDA compares safety and data of the genetically engineered food in comparison to a conventional variety.
Gregory Jaffe, biotechnology director for the Center for Science in the Public Interest, in a statement Friday objected to the voluntary system for approving genetically engineered foods.
“There’s no reason why these “Arctic” apples and “Innate” potatoes would pose any food safety or environmental risk,” he wrote.
That said, the process for allowing such new crops is badly flawed. Congress should pass legislation that requires new biotech crops to undergo a rigorous and mandatory approval process before foods made from those crops reach the marketplace.
Simplot is working on a second generation Innate potato that will have additional traits, including resistance to late blight, which the company said will result in a 25 to 50 percent reduction in the need for pesticides. Late blight helped cause the Irish potato famine of the mid-19th century.
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