New science on spuds; Scientists recreate 170-year-old beer

The U.S. Dept. of Agriculture recently approved genetically engineered potatoes (trademarked Innate) from J.R. Simplot Co. that are designed to reduce acrylamide levels from frying and other cooking methods due to lower levels of asparagine and sugars. The new potatoes, which contain genes from wild and cultivated potatoes, are also less prone to black spot bruising (40% less than conventional potatoes) that can occur during harvest, handling and storage. The reduced bruising is expected to redu…