Photo: Tom Woodward / Flickr (CC BY-NC 2.0)

Food Standards Australia New Zealand: Food Standards Australia New Zealand (FSANZ) has called for submissions on a potato that has been genetically modified to reduce both bruising and the amount of acrylamide formed during cooking. FSANZ Chief Executive Officer Steve McCutcheon said the potato had been modified by inserting genetic sequences from this potato and wild potato varieties. “Acrylamide is a chemical that can form when certain starchy foods, like potatoes, are cooked or processed,” Mr McCutcheon said. “FSANZ has not identified any public health and safety concerns in its assessment of the potato.”

Read the full article at the Food Standards Australia New Zealand website