Mutation of the Vinv 5′ UTR regulatory region reduces acrylamide levels in processed potato to reach EU food‐safety standards.

This article discusses two studies that explore methods for reducing acrylamide levels in processed potatoes. The first study used New Genomic Techniques (NGTs) to edit the genetic makeup of a potato variety called Lady Rosetta, resulting in lower levels of acrylamide. The second study focused on identifying specific genetic variations in potato alleles that can reduce acrylamide content in processed products. Both studies offer potential solutions for reducing acrylamide without the use of harmful chemicals. The data supporting these findings can be found in the supplementary material of the article. [Extracted from the article]