Low-fat french fries and potato chips may be en route to the marketplace now that a researcher at Michigan State University has developed a starchier spud, officials said Wednesday.
The healthier, genetically engineered potato developed by MSU Agricultural Experiment Station scientist Jack Preiss is still at least five years away from public use.But it's the latest biotechnology project involving prolific potatoes to come out of the nation's agricultural universities.
Preiss said his potato contains less water and has a higher starch content than other potatoes.
A close look at a skinned potato shows that it contains pockets of water trapped by starch. But the starchier potato has fewer pockets and absorbs less fatty oil during the frying process.