Make way for the ‘super spud’! British scientists are altering the DNA of potatoes so they cook as fast as pasta
They are a versatile dinner option and are packed with fiber.
But waiting for the humble potato to cook must be one of the frustrating experiences for any home cook.
Fortunately, those days could soon be over, with British scientists working on a ‘super pudding’ that cooks as quickly as pasta and rice.
Using gene editing, the scientists want to make adjustments to the part of the potato’s DNA that determines how quickly the vegetable’s cells soften.
Genetically modified potatoes will then be commercially bred before hitting supermarket shelves, experts hope.
The experts plan to use the famous CRISPR gene-editing tool, which acts as ‘molecular scissors’ that can cut the two DNA strands at a specific location.
British potato sales are falling as consumers want carbohydrates that cook much faster, namely rice and pasta
The new project is led by Lincoln-based agritech company B-hive Innovations, together with Branston Potatoes and the James Hutton Institute in Scotland.
According to the partners, British potato sales are falling because consumers want carbohydrates that cook much faster, namely rice and pasta.
A key focus will be the Maris Piper potato, known for its light golden skin and creamy white flesh, which is considered an ‘all-rounder’ as it is good for making chips, roasts and more.
Codenamed TuberGene, the project will also tackle another major problem for potato growers: bruising.
Around five million tonnes of potatoes are produced in the UK every year, but many do not meet commercial specifications, leading to food waste.
“The UK potato sector is facing significant challenges, and it is vital that we find innovative solutions to ensure its long-term viability,” said Dr Andy Gill, Managing Director at B-hive Innovations.
“This project represents a major step forward in our efforts to address issues such as bruising damage and changing consumer preferences.”
The Maris Piper (photo) is the perfect potato for roasting thanks to its higher amylose content
Making small changes to a specific location in a gene in the spud’s DNA can introduce desirable traits that would otherwise take years to develop.
In addition to faster cooking and less bruising, these changes may also include greater resistance to disease, better nutritional value, or a longer shelf life.
The experts plan to use the famous CRISPR gene-editing tool, which acts as ‘molecular scissors’ that can cut the two DNA strands at a specific location.
“Gene editing and other precision breeding technologies offer unprecedented opportunities to rapidly improve the properties of potatoes, meeting the need to respond quickly to changing consumer preferences,” said Dr. Rob Hancock, research scientist at the James Hutton Institute.
“By targeting specific genes responsible for traits such as bruising sensitivity and cooking times, we can create varieties that meet the needs of both growers and consumers.”
It follows new legislation passed by the UK government in 2023 that will allow the commercial development of genetically modified crops.
Environment Secretary George Eustice has previously insisted that GE products do not need to be advertised as such because they are ‘fundamentally natural’.
However, genetically modified foods are still controversial because, according to some critics, there is no history of safe and reliable use.
Although they are two terms that are often confused, gene editing (GE) is different from genetic modification (GM).
Gene editing uses specialized enzymes to cut DNA at specific points. These changes must be equivalent to those that could have been made using traditional plant or animal breeding methods (file photo)
GM is the process of altering the DNA of an organism, such as a bacterium, plant or animal, by introducing elements of DNA from another organism.
Meanwhile, GE involves altering an organism’s DNA by making changes to its genetic code – without any ‘foreign’ DNA from other species.
According to the Food Standards Agency, genetically modified foods are only allowed for sale in Britain if they are judged not to pose a risk to health or mislead consumers.
And if genetically modified foods have less nutritional value than their non-genetically modified counterparts, they should not be placed on the market.