Biotechnology Helps Create a Healthier French Fry

Genetically enhanced potatoes absorb less oil when cooking.

Fueled by increased health concerns, consumers are passing on the once-ubiquitous side order of french fries in record numbers. Meanwhile, fast-food restaurants — the biggest purveyors of french fry fare — are looking for more healthy alternatives for their customers.

A genetically enhanced potato that absorbs less oil when fried could help create healthier french fries and healthier consumers. Researchers have developed a genetically enhanced potato with up to nearly two-thirds more starch than ordinary potatoes.

Source "":[ http://www.whybiotech.com/index.asp?id=4262]

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