J.R. Simplot Co. has won approval from the U.S. Food and Drug Administration to distribute a genetically modified potato that does not brown for 14 days after cutting.
The potato, called "Innate," is expected to be sold in test markets this summer, if it is not already on market shelves, according to reports.
Simplot received clearance from the U.S. Department of Agriculture in November to bring six varieties of its "Innate" brand of potatoes to market. It submitted its application for approval of the potato on a voluntarily basis to the U.S. Food and Drug Administration and received a letter of approval dated March 20.
The company says the new type of potato that doesn't brown after cutting could be a revolution to the food industry. The potato can be sold to large restaurant companies and food distributors in pre-cut and diced forms ready for cooking.
Simplot also says the potato has reduced black-spot bruising and has less of the naturally occurring amino acid asparagine, which causes health risk when deep fried.
Scientists and MDs say avoiding deep-fried food is the best way to avoid cancer risk.
McDonald's said it would not buy the GMO potato, but the company has not announced which potato it would use in the absense of products from its biggest supplier, Simplot.
Simplot spent 15 years developing its Innate technology. In 2001, Monsanto said it would shelve development of its GMO potato, according to the Wall Street Journal.
The USDA recently approved the sale of Okanagan Specialty Fruits' "Arctic Apple," a genetically modified apple that doesn't brown. It was also approved by the FDA.
Simplot plans to sell the potato in the chip and fresh markets. The non-browning aspect of the genetic enhancement enables the company to pitch markets and food sellers on the long shelf life, as the potato won't brown for 14 days.
