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Calyxt completes first field trials of its cold-storable potatoes

Calyxt completes first filed trials of its cold-storable potatoes

Digging up the first field grown Calyxt cold storable potatoes

November 9, 2015
Calyxt, Inc., a Minnesota-based company focusing on developing healthier food products to benefit both consumers and farmers, has announced that it has completed the first field trials in Minnesota, Wisconsin and Michigan of its cold storable potato.

Picking the first field grown Calyxt cold storable potatoes

A significant amount of potatoes harvested each fall are cold-stored to ensure a continuous supply throughout the year. During cold storage, reducing sugars can accumulate in the potatoes and when cooked at temperatures above 250°F, the reducing sugars interact with free amino acids to form acrylamide. The National Toxicology Program and the International Agency for Research on Cancer considers acrylamide a ‘probable’ human carcinogen.

Scientists at Calyxt have inactivated the enzyme responsible for the degradation of sugars in the tuber, thus reducing both the sweetening of coldstored potatoes and also the creation of acrylamide during frying.

Calyxt has previously validated the effectiveness of its cold-storable potatoes in the greenhouse and the harvest of the multi-location field trials is an important next step for demonstrating the cold-storable trait from field-grown material. In addition to increasing the amount of material to conduct commercial cold storage assays, certified seed production is underway to facilitate a commercial launch.

Dan Voytas, Chief Scientific Officer of Calyxt, Inc.:

“We are very pleased by the results of our field trials, that continues to demonstrate Calyxt is an innovated player in the potato industry. Cold-storable, non-transgenic potatoes provide a continuous, high quality supply of potatoes and also increases the usable yield for the French fries, potato chips and fresh market industries.”
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Calyxt, Inc is a Minnesota based biotech company focused on improving the quality of crops for the food and agriculture industries.