Innate GMO Potatoes: How They Were Made, What Regulators Found, How They’re Labeled, and How to Avoid Them

When genetically engineered potatoes from the Idaho company J.R. Simplot reached grocery stores, headlines warned that “unlabeled GMO potatoes” had landed on shelves. The potatoes, known as Innate and sold fresh under the White Russet brand, were engineered to bruise less and to form less acrylamide, a chemical produced when potatoes are fried or baked at high temperatures. A second generation added resistance to late blight, the disease behind the Irish potato famine.

At the time, the United States had no mandatory labeling for genetically engineered foods. That changed in 2022, when the federal bioengineered food disclosure standard took effect. This article explains how Innate potatoes were made, what their traits do, what regulators concluded, how they are labeled today, and what shoppers can do if they want to avoid them.

Are Innate GMO potatoes safe? Yes. Innate potatoes are genetically engineered to bruise less and produce less acrylamide (a compound that forms when potatoes are fried and is a possible carcinogen), using RNA interference with the potato’s own genes. Regulators found them as safe and nutritious as conventional potatoes, and they carry a bioengineered disclosure. They are a real but modest attempt to cut a potential dietary risk.

How Were Innate GMO Potatoes Made?

Innate potatoes were engineered using RNA interference to silence some of the potato’s own genes, reducing bruising and lowering the formation of acrylamide when the potatoes are fried, without adding foreign genes. Simplot’s approach, which it described as intragenic or “all-native DNA” transformation, used genetic sequences from cultivated potatoes and wild potato species rather than genes from unrelated organisms. The first-generation Innate potatoes use RNA interference to reduce the activity of several genes. Silencing an asparagine synthetase gene lowers levels of free asparagine, an amino acid that reacts with sugars during high-temperature cooking to form acrylamide. Silencing a polyphenol oxidase gene reduces the enzyme that causes dark spots when potatoes are bruised. Reducing certain enzymes involved in breaking down starch into sugars also lowers reducing sugars, which contributes to less browning and acrylamide during frying.

A 2008 paper in the Plant Biotechnology Journal by Simplot scientist Caius Rommens and colleagues described silencing two asparagine synthetase genes using all-native DNA. Glasshouse-grown tubers contained up to 20-fold less free asparagine without affecting shape or yield, and French fries and chips made from them accumulated as little as 5 percent of the acrylamide found in conventional controls, with similar sensory characteristics. The authors estimated that replacing current varieties could reduce average daily acrylamide intake from processed potato products substantially.

Why Does Acrylamide in Potatoes Matter?

Acrylamide forms when starchy foods like potatoes are cooked at high heat, such as frying; it is a possible human carcinogen, so reducing it in fried potato products is a potential health benefit. Acrylamide forms during the Maillard reaction, the chemistry that browns and flavors foods. A 2002 study in Nature by Donald Mottram and colleagues showed that acrylamide forms when the amino acid asparagine reacts with sugars at high temperatures, explaining why fried and baked potato products and some cereal foods contain it. According to the FDA, high levels of acrylamide caused cancer in laboratory animals, though at doses much greater than those found in food, and it is not clear exactly what risk acrylamide poses to people. The FDA has issued guidance to help growers, manufacturers, and food service operators reduce acrylamide levels, without setting a maximum limit.

Some scientists have questioned whether reducing acrylamide in potatoes addresses a meaningful health risk, noting that large human studies have generally not linked dietary acrylamide to most common cancers. Others view reducing a probable carcinogen in widely eaten foods as a reasonable precaution.

Does Dietary Acrylamide Cause Cancer?

Acrylamide causes cancer in animals at high doses, but human studies have not clearly shown that typical dietary amounts raise cancer risk; authorities still advise limiting acrylamide as a precaution. Whether acrylamide in food raises cancer risk in people remains uncertain. A 2015 meta-analysis in the International Journal of Cancer by Claudio Pelucchi and colleagues pooled cohort and case-control studies and found no association between dietary acrylamide and most common cancers, with only borderline associations for kidney cancer and, in some analyses, endometrial and ovarian cancers among never-smokers. Because acrylamide causes cancer in animals at high doses and is classified by IARC as probably carcinogenic to humans, regulators recommend reducing exposure where practical, but the evidence does not show that ordinary consumption of fried potatoes causes cancer. This uncertainty is part of why some critics questioned whether the Innate potato’s acrylamide benefit was meaningful for consumers.

A Short History of GMO Potatoes

Innate was not the first genetically engineered potato in the United States. In the mid-1990s, Monsanto introduced NewLeaf potatoes engineered to produce a Bacillus thuringiensis protein that killed Colorado potato beetles, later adding virus resistance. Despite benefits for growers, major buyers including fast-food chains and chip makers became reluctant to use them amid consumer concerns and export worries, and Monsanto discontinued NewLeaf around 2001. That history shaped Simplot’s strategy: Innate used genetic material from potatoes and wild relatives, emphasized consumer-facing benefits such as less bruising and lower acrylamide, and initially targeted the fresh market, where processors’ objections mattered less.

Regulatory Approvals

The U.S. Department of Agriculture deregulated the first Innate potato varieties in November 2014, allowing commercial planting. NBC News, citing the Associated Press, reported that McDonald’s, one of Simplot’s oldest customers, said it did not source GMO potatoes and had no current plans to change its sourcing practices. The FDA completed a voluntary safety consultation for the first generation in 2015. Coverage of that decision noted that the potato processors Lamb Weston and McCain said their products used non-GMO potatoes, and that Simplot cited about 70 percent less acrylamide and 40 percent less bruising for the first-generation potatoes.

The second generation added two traits: resistance to late blight, using a gene from a wild Argentine potato, and improved cold storage, which reduces the buildup of sugars during refrigeration and therefore acrylamide formation in chips. USDA later approved second-generation Russet Burbank, Ranger Russet, and Atlantic varieties, while first-generation potatoes were sold in the fresh market under the White Russet label. Because late blight resistance is considered a plant-incorporated protectant, the EPA also reviewed the second-generation varieties. Canadian reporting on the approval noted that second-generation potatoes, with late blight resistance and enhanced cold storage, had received FDA food safety clearance, and that Canadian regulators approved first-generation Innate potatoes, with Simplot stating that the traits reduced bruising by up to 44 percent and acrylamide by 52 to 69 percent when cooked at high temperatures.

Trait	Generation 1	Generation 2
Reduced black spot bruising	Yes	Yes
Lower asparagine (less acrylamide)	Yes	Yes
Late blight resistance	No	Yes (gene from wild potato)
Improved cold storage	No	Yes
Varieties	Russet Burbank, Ranger Russet, Atlantic (and others)	Russet Burbank, Ranger Russet, Atlantic

How Are Innate Potatoes Labeled?

Innate potatoes must carry a “bioengineered” disclosure under U.S. labeling law, though as a fresh commodity and in processed products they may not always be obvious to shoppers. When Innate potatoes first went on sale, there was no federal requirement to label genetically engineered foods, which is why critics described them as unlabeled. Since January 2022, the National Bioengineered Food Disclosure Standard has required disclosure for foods containing detectable bioengineered material. USDA’s List of Bioengineered Foods includes potato, which signals to retailers and manufacturers that they may need to disclose bioengineered potatoes. Disclosure can take the form of text, the BE symbol, or, under current rules, a QR code or text message option, although a 2025 federal appeals court ruling ordered changes to these digital options, as explained in our article on the fight over GMO labels. Highly refined potato products may fall under exemptions if modified genetic material is not detectable.

The Developer Who Became a Critic

An unusual twist in the Innate story is that Caius Rommens, who led much of the research at Simplot, later left the company and published a book criticizing the potatoes he helped develop. He raised concerns that silencing certain genes might have unintended effects on the potatoes’ metabolism and that the testing performed was not sufficient to rule out problems. Simplot disputed these claims, pointing to regulatory reviews in the United States and Canada that found the potatoes as safe as conventional ones. The episode illustrates how scientists can disagree about the adequacy of safety testing for genetically engineered crops, even when regulators approve them.

How RNA Interference Is Assessed for Safety

Innate potatoes rely on RNA interference rather than producing new proteins, which shapes how safety is assessed. Regulators focus on whether the silencing changes the potato’s composition in unexpected ways, such as levels of nutrients or natural toxins like glycoalkaloids, and on whether the RNA molecules themselves pose any risk. A 2013 review in Regulatory Toxicology and Pharmacology by Jay Petrick and colleagues, scientists at Monsanto, argued that dietary RNA is consumed in large amounts from all foods, is degraded during digestion, and does not present unique hazards, so existing food safety frameworks are adequate for crops using RNA-based gene silencing. Critics have called for more independent research on whether small RNAs from food could have effects in people, though evidence for such effects is limited and contested.

The Late Blight Problem

Late blight, caused by the water mold Phytophthora infestans, devastated potato crops in Ireland in the 1840s, contributing to a famine that killed about a million people and drove mass emigration. It remains one of the most damaging potato diseases worldwide, and conventional growers often spray fungicides repeatedly during wet seasons to control it. Organic growers rely on copper-based products and resistant varieties. Breeding late blight resistance into popular varieties through conventional crossing is slow because potatoes are genetically complex. Simplot’s second-generation potatoes carry a resistance gene from a wild Argentine potato species. Scientists note that a single resistance gene can eventually be overcome by evolving pathogen strains, so resistance is most durable when combined with other management practices.

What Are the Benefits of Innate Potatoes?

Innate potatoes bruise less, reducing food waste, and produce less acrylamide when fried, which could modestly lower exposure to a possible carcinogen in fried potato foods. Less food waste. Bruising and black spots cause many potatoes to be discarded or downgraded. Simplot has estimated large reductions in waste if bruise-resistant potatoes were widely adopted.

Lower acrylamide. Lower asparagine and sugar levels mean less acrylamide forms during frying and baking.

Fewer fungicide applications. Late blight requires frequent fungicide spraying in many regions; resistant varieties could reduce spraying, though resistance genes can be overcome by pathogens over time.

Better storage. Potatoes that store well in the cold without accumulating sugars allow processors to use stored potatoes longer.

Concerns and Market Realities

Critics have raised several concerns: that consumers were not adequately informed before mandatory labeling; that most safety data came from the developer; that long-term effects of RNA interference in a staple food had not been studied independently; and that the potatoes could complicate exports to countries with strict GMO rules. Market acceptance has been mixed. Some major restaurant chains and processors have avoided genetically engineered potatoes because of consumer concerns and export considerations, which has limited the potatoes’ use in processed products such as fries and chips, the products where acrylamide reduction would matter most.

How to Avoid Genetically Engineered Potatoes

Choose organic potatoes. USDA organic standards prohibit genetic engineering.

Look for disclosures. Check packaging for the word “bioengineered,” the BE symbol, or digital disclosure links.

Check the brand. Fresh Innate potatoes have been sold under the White Russet brand.

Look for Non-GMO Project Verified products. Potato products such as chips and frozen fries may carry this verification.

Ask restaurants. Many chains publish sourcing policies.

Reducing Acrylamide at Home

Whatever potatoes you buy, cooking methods affect acrylamide. Store raw potatoes in a cool, dark place rather than the refrigerator, which can increase sugars that form acrylamide when fried. Soaking cut potatoes in water for 15 to 30 minutes before frying or roasting reduces sugars on the surface. Cook to a golden yellow rather than dark brown, and avoid overcooking. Boiling and steaming do not produce acrylamide. These steps are consistent with FDA advice for reducing acrylamide.

Potatoes in the American Diet

Potatoes are one of the most widely eaten vegetables in the United States, though much of their consumption comes as fries and chips. Whole potatoes provide potassium, vitamin C, vitamin B6, and fiber, particularly with the skin, and can be part of a healthy diet when baked, boiled, or roasted rather than deep-fried. Much of the U.S. potato crop is grown in Idaho, Washington, and other northern states, and a large share is processed into frozen fries, chips, and dehydrated products. The processing industry’s preferences have strongly influenced which potato varieties farmers grow, which is why processors’ reluctance to use genetically engineered potatoes has limited their spread.

Gene Editing and the Next Generation of Potatoes

Newer gene-editing tools such as CRISPR can produce changes similar to those in Innate potatoes, such as reduced browning, lower acrylamide potential, or improved storage, sometimes without inserting new DNA. Depending on the change, some gene-edited crops may face lighter regulation in the United States and other countries, and may not require bioengineered disclosure if no foreign DNA remains. Researchers in several countries are developing gene-edited potatoes, and a regulatory framework adopted in the European Union in 2026 will treat many gene-edited plants more like conventionally bred ones. These developments may change how shoppers encounter modified potatoes in the future, as discussed in our article on gene-edited foods in 2026.

Questions Shoppers Often Ask

Do Innate potatoes taste different? Simplot’s research reported similar sensory characteristics, and the company has marketed the potatoes as tasting like conventional russets. Are they more nutritious? They are designed to have similar nutritional composition; the main differences are lower asparagine and reducing sugars, which affect cooking chemistry rather than nutrition. Are they widely available? Availability has been limited and varies by region, mostly in the fresh market under the White Russet brand. Can I grow them? Seed potatoes are controlled by the company and are not sold to home gardeners.

Common Myths

“GMO potatoes contain pesticides inside.” Innate potatoes do not produce insecticidal proteins; they use RNA interference to reduce certain enzymes.

“They contain animal or bacterial genes.” Simplot used genetic material from potatoes and wild potato relatives.

“They are still unlabeled.” Since 2022, foods with detectable bioengineered potatoes require disclosure.

“Organic potatoes may be GMO.” Organic standards prohibit genetic engineering.

Key Terms

Acrylamide: A chemical formed when starchy foods are cooked at high temperatures, classified as probably carcinogenic to humans.

Asparagine: An amino acid that reacts with sugars to form acrylamide.

RNA interference: A natural process used to silence specific genes.

Intragenic: Using genetic material from the same species or sexually compatible relatives.

Late blight: A destructive potato disease caused by Phytophthora infestans.

Export and Trade Considerations

Potato growers and processors export frozen fries, chips, and fresh potatoes to many countries, including Japan, Mexico, Canada, and South Korea. Some importing countries require separate approval for genetically engineered products, and buyers may demand assurances that shipments do not contain unapproved varieties. These requirements create incentives for growers and processors to keep genetically engineered potatoes separate from conventional supply chains or to avoid them entirely. Simplot sought approvals in several export markets to address these concerns, but trade considerations have remained a factor in industry reluctance.

Key Facts at a Glance

USDA approved first-generation Innate potatoes in November 2014, and the FDA completed its voluntary safety consultation in 2015. Simplot’s 2008 research reported French fries and chips from low-asparagine tubers with as little as 5 percent of the acrylamide in conventional controls; company figures for commercial potatoes have ranged from about 50 to 90 percent reductions. Second-generation varieties added late blight resistance from a wild Argentine potato and improved cold storage. McDonald’s said it does not source GMO potatoes. Since 2022, foods containing detectable bioengineered potatoes require federal disclosure.

The Bottom Line

Innate potatoes are genetically engineered to bruise less and form less acrylamide when cooked, with later versions resisting late blight and storing better. Regulators in the United States and Canada concluded they are as safe as conventional potatoes, though critics, including a former lead developer, have questioned the adequacy of testing. Concerns about labeling have been addressed in part by the federal disclosure standard in effect since 2022. Shoppers who prefer to avoid genetically engineered potatoes can choose organic or Non-GMO Project Verified products and check for bioengineered disclosures, and anyone concerned about acrylamide can reduce it through storage and cooking choices.

Natural Toxins in Potatoes

All potatoes contain glycoalkaloids, such as solanine and chaconine, natural compounds that help protect the plant from pests. Levels rise when potatoes are exposed to light, turn green, sprout, or are damaged, and very high levels can cause nausea, vomiting, and other symptoms. Regulators reviewing Innate potatoes compared glycoalkaloid levels with those of conventional varieties and found them within the normal range. Regardless of variety, consumers can reduce glycoalkaloid exposure by storing potatoes in a cool, dark place, cutting away green areas and sprouts, and discarding potatoes that are extensively green or taste bitter.

A Comparison With Arctic Apples

Innate potatoes share a technology with Arctic apples: both use RNA interference to reduce polyphenol oxidase, the enzyme that causes browning when tissue is damaged. Both were developed by companies seeking consumer-facing benefits, received U.S. approvals in 2014 and 2015, and faced debates over labeling and market acceptance. Our article on Arctic non-browning apples describes how that product found a niche in sliced apples for school lunches, a path that contrasts with the potato’s difficulties gaining acceptance among large processors.

Acrylamide in Other Foods

Potatoes are only one source of dietary acrylamide. It also forms in coffee during roasting, in bread crusts and toast, breakfast cereals, crackers, cookies, and other baked or roasted grain products. Because acrylamide is widespread, reducing it in one food has a limited effect on total intake. General strategies, such as toasting bread to a light rather than dark color, avoiding charred foods, and eating a varied diet, help reduce exposure from all sources.

What Growers Have Said

Potato growers have been divided on Innate potatoes. Some, particularly in the fresh market, welcomed traits that reduce bruising losses and fungicide needs, arguing they benefit both farmers and consumers. Others, especially those selling to processors and export markets, were told by buyers not to plant genetically engineered potatoes, and some worried that adoption could jeopardize contracts or markets. Organic potato growers raised concerns about keeping supply chains separate. These divisions reflect broader tensions in agriculture between new technologies, market access, and consumer preferences.

Further Reading

USDA’s List of Bioengineered Foods and its disclosure standard pages explain current labeling requirements. The FDA’s acrylamide pages describe how acrylamide forms and offer guidance for reducing it. Simplot’s published research and regulatory submissions describe the development of Innate potatoes, while critics, including the potato’s former lead developer, have published dissenting views. Reading both helps readers form their own judgments about this technology.

For shoppers, the practical steps remain simple: look for organic or Non-GMO Project Verified potatoes and potato products if you prefer to avoid genetic engineering, check packaging for bioengineered disclosures, and use storage and cooking methods that reduce acrylamide regardless of potato type.

A Balanced View

Innate potatoes illustrate both the promise and the challenges of genetic engineering for consumer-facing traits. Reducing bruising, acrylamide, and fungicide use are reasonable goals, and regulators found no safety concerns. Yet uncertainty about acrylamide’s actual health impact, questions raised by a former developer, market resistance from processors and restaurants, and earlier gaps in labeling have limited the potatoes’ reach. Transparent labeling, independent research, and consumer choice remain the key ingredients for public trust in such products.

Storing Potatoes to Limit Acrylamide and Sprouting

How potatoes are stored at home affects both acrylamide formation and glycoalkaloids. Store potatoes in a cool, dark, well-ventilated place, ideally around 45 to 50°F, away from onions and direct light. Refrigerating raw potatoes converts some starch to sugar, which can increase acrylamide when they are later fried or roasted, although cooking refrigerated potatoes by boiling avoids this concern. Use potatoes before they sprout or turn green, and cut away any green or sprouted areas. These simple steps apply to all potatoes, genetically engineered or not, and help both flavor and safety.

How to Tell If a Potato Product Is Bioengineered

For packaged potato products such as frozen fries, hash browns, or chips, look for the words “bioengineered” or “contains a bioengineered food ingredient,” the round BE symbol, or a QR code or phone number for more information. Restaurant meals are not covered by the disclosure standard, so diners need to check a chain’s sourcing policies or ask. Products labeled USDA Organic or Non-GMO Project Verified should not contain genetically engineered potatoes.

Glossary of Label Terms

“Bioengineered” is the federal term for foods containing detectable genetic material modified through certain laboratory techniques. “Non-GMO Project Verified” is a private certification that a product meets that organization’s standard for avoiding genetically engineered ingredients. “USDA Organic” prohibits genetic engineering along with synthetic pesticides and fertilizers. “Natural” has no specific meaning regarding genetic engineering. Claims such as “non-GMO” without a certification seal are made by the manufacturer and are not independently verified, so certified labels offer stronger assurance for shoppers who want to avoid bioengineered ingredients.

Shoppers who have questions about a particular brand can contact the manufacturer, which is required to provide disclosure information on request when using digital or phone-based disclosure options under the federal standard, and many companies also post this information on their websites.

Frequently Asked Questions

What are Innate potatoes?

Innate potatoes are a brand of genetically engineered potatoes designed to bruise and brown less and to produce less acrylamide when fried. They were created using RNA interference to silence some of the potato’s own genes rather than inserting foreign genes. Different generations also added resistance to late blight, the disease behind the Irish potato famine.

Are Innate GMO potatoes safe to eat?

Yes. U.S. regulators, including the FDA and USDA, evaluated Innate potatoes and found them as safe and nutritious as conventional potatoes. The genetic changes reduce bruising and acrylamide formation using the potato’s own genes, without adding new proteins, and there is no evidence that eating them poses health risks.

Why were potatoes engineered to have less acrylamide?

Acrylamide forms when starchy foods like potatoes are cooked at high temperatures, such as frying, and it is classified as a possible human carcinogen. By lowering the natural sugars and amino acids that form acrylamide, Innate potatoes produce less of it when fried, which could modestly reduce dietary exposure to a potentially harmful compound.

Does acrylamide in fried potatoes cause cancer?

Acrylamide causes cancer in laboratory animals at high doses, but studies in people have not clearly shown that the amounts found in a normal diet increase cancer risk. Health authorities still advise limiting acrylamide as a precaution, for example by frying potatoes to a golden rather than dark color, which is the same goal Innate potatoes pursue genetically.

Are Innate potatoes labeled as GMO?

Yes. Under the U.S. National Bioengineered Food Disclosure Standard, Innate potatoes must carry a “bioengineered” disclosure. However, because potatoes are sold fresh and as ingredients in many processed foods, the labeling is not always prominent, so consumers who wish to avoid genetically engineered potatoes may need to look carefully or choose organic.

References

1. Rommens CM, Yan H, Swords K, et al. Low-acrylamide French fries and potato chips. Plant Biotechnology Journal. 2008;6(8):843–853. PMID 18662372
2. Mottram DS, Wedzicha BL, Dodson AT. Acrylamide is formed in the Maillard reaction. Nature. 2002;419(6906):448–449. PMID 12368844
3. U.S. Food and Drug Administration. Acrylamide. fda.gov
4. USDA Agricultural Marketing Service. List of Bioengineered Foods. ams.usda.gov
5. NBC News (Associated Press). Not Lovin’ It: McDonald’s Says No to Simplot’s GMO Potato. November 2014. nbcnews.com
6. Gulf News. FDA approves genetically engineered potatoes and apples as safe. March 2015. gulfnews.com
7. SAIFood. Canada clears Simplot’s spot-resistant GM potato. saifood.ca
8. Pelucchi C, Bosetti C, Galeone C, La Vecchia C. Dietary acrylamide and cancer risk: an updated meta-analysis. International Journal of Cancer. 2015;136(12):2912–2922. PMID 25403648
9. Petrick JS, Brower-Toland B, Jackson AL, Kier LD. Safety assessment of food and feed from biotechnology-derived crops employing RNA-mediated gene regulation to achieve desired traits: a scientific review. Regulatory Toxicology and Pharmacology. 2013;66(2):167–176. PMID 23557984

Last updated: October 6, 2026