Last week the EU okayed BASF’s genetically modified high starch potato Amflora.
Looks OKAY
But you can’t eat it. It is for industrial use only. It was developed in collaboration with experts from the European starch industry to respond to the demand for pure amylopectin starch. Conventional potatoes produce a mixture of amylopectin and amylose starch. For many technical applications, such as in the paper, textile and adhesives industries, pure amylopectin is advantageous, but separating the two starch components is uneconomical. The industry will benefit from high-quality Amflora starch that optimizes industrial processes: it gives paper a higher gloss, and concrete and adhesives can be processed for a longer period of time. This reduces the consumption of energy, additives and raw materials such as water.
