A new potato is born – natural storage stable

The new potato can be a key factor on our path toward the green starch factory, says Sales & Development Director Mathias Samuelsson. It provides us with natural storage stable properties and we can therefore produce stable starch ingredients with less modification.

Thanks to a cooperation with the Swedish University of Agriculture, SLU, Lyckeby is currently in the process of cultivating the new potato and evaluating the first starch ingredients from it. There will be a few more years until we can launch the first ingredients from this outstanding new potato, says Mathias Samuelsson. 

We need to secure cultivation is successful and that our new starch ingredients deliver what we hope.

Photo: Mariette Andersson

Our ambition is now to develop starch ingredients suitable for ready meals, soups, sauces, dairy and other food. To be able to provide the food industry with natural storage stable ingredients without process modification would be a great step forward for us at Lyckeby. We know that more and more consumers search for a cleaner ingredient list, concludes Mathias Samuelsson. 

Facts about CRISPR-Cas9:

The breeding of the new potato is developed through a targeted mutagenesis. The gene responsible for building amylose has been closed down with the help of the new methodology CRISPR-Cas9. The new potato produces therefore only starch granules consisting of amylopectin, which has significantly better storage stability. CRISPR-Cas9 technology is a controlled and precise way of creating a mutation. Compared to traditional methods using chemicals or radioactive radiation to generate mutations, sometimes hard to control, CRISPR-Cas9 offers a stable and targeted approach. 

For more information: 

Per Hofvander, SLU, per.hofvander@slu.se

Mariette Andersson, SLU, mariette.andersson@slu.se

Mathias Samuelsson, Lyckeby, mathias.samuelsson@lyckeby.com  

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