GMO potatoes have come and gone over the years. Some were developed for commercial cultivation and others for research purposes, but comparatively few have found market success. 

Early GMO potatoes focused on disease and insect resistance, such as Monsanto's initial New Leaf potato varieties, which were grown commercially in the 1990s and early 2000s. The first generation of New Leaf GMOs produced the insecticidal toxin Bt, and subsequent iterations added disease resistance to the Bt trait. New Leaf potatoes were largely withdrawn from the market due to mixed consumer acceptance and shifts in company focus.

In 2010, the EU approved BASF-produced "Amflora" GMO potatoes, which were engineered for high amylopectin starch, for industrial use. However, they were never broadly commercialized in the US, and were discontinued two years later.

Today, JR Simplot's "Innate" potatoes are the most common GMO potato on the US market. Innate's Generation 1 series included Russet Burbank, Ranger Russet and Atlantic lines, all engineered for reduced bruising and black spots and to produce lower levels of acrylamide (a potential carcinogen) when the potatoes were fried or baked. The USDA deregulated these potatoes in 2014. Innate Generation 2 includes the same traits as Generation 1 Innate potatoes plus disease resistance against late blight and further reduction in sugar levels. The USDA deregulated these potatoes in 2015-2016, and they are marketed as “Innate” or “White Russet.”

Molecular farming: "Poutine" animal protein in potatoes

One emerging trend in potato biotechnology involves molecular farming, which has been the subject of several previous New GMO Alerts. Molecular farming involves genetic engineering plants so they will create novel proteins and other valuable compounds, essentially turning them into biological factories. Potatoes are seen as a desirable crop to work with because of their yields, adaptability and an established process for extracting those proteins or other compounds.

Molecular farming has proliferated since at least 2022. Its growing popularity compelled the FDA to issue a letter to the industry in April 2024 highlighting potential allergenicity issues associated with inserting animal DNA into plants, and reminding those working in the field of the legal requirements for these products. 

Finally Foods — This Israeli biotech company emerged from stealth mode in April 2024 with a potato genetically engineered to produce casein, one of the proteins found in cow's milk. While Finally Foods' potato is considered a GMO, the casein produced by the potato may ultimately be marketed as non-GMO (the Non-GMO Project considers products made through biotechnology to be GMOs). Finally Foods chose molecular farming over precision fermentation (which we explored in December 2023) because it is more suitable for producing all four subtypes of casein found in traditional milk within the same plant. The company intends to market the non-animal casein toward cheese production. Following protein extraction, the remainder of the GMO potatoes can be turned into animal feed or used for industrial processes.

PoLoPo — At another Israeli biotech company, GMO developers inserted a DNA sequence into a potato plant, "teaching it" to produce egg protein. PoLoPo is marketing their egg protein as "genetically identical" to the real thing, with the same texture, taste and nutritional profile — which could differentiate it from other plant-based egg alternatives. After the potatoes are harvested, the egg protein is extracted and dried to a powder.  As of November 2024, PoLoPo was exploring the egg protein powder's potential in baking through its partnership with wholesaler CSM Ingredients.

It's worth noting that this GMO potato would be considered a bioengineered food under the USDA's National Bioengineered Food Disclosure Standard, but the protein produced by it would not be, and may even be marketed as non-GMO. Under the Non-GMO Project Standard, both the potato and the protein extracted from it would be considered GMOs.

You've heard of hot potatoes…

A breeder at Michigan State University has developed the Kal91.3, a genetically engineered potato with altered sugar content that allows storage at cooler temperatures for extended periods without the undesirable off-color browning and caramelization that potatoes normally experience. Additionally, MSU emphasizes the potato's environmental performance, which it says can be grown with less fertilizer and pesticide, and says the modification may improve the crispiness, taste and health profile of chips.

California-based company Ohalo Genetics has developed a genetically engineered potato with reduced sugars to allow longer periods of cold storage without compromising potato quality. The reduced sugar content may also lower the amount of acrylamide generated during cooking or frying. Ohalo has developed a second GMO potato engineered for increased beta carotene.

A "latke" more GMOs 

Other GMO potatoes in development are engineered for more traditional traits, including disease resistance or an altered nutritional profile. These GMOs include the following:

• Bio Granola potato — Developers in Indonesia are working on a GMO potato engineered for resistance to late blight, through the overexpression of a blight resistance gene isolated in a wild potato.
• Bio-fortified potatoes — Researchers in Rwanda are testing a dozen varieties of bio-fortified potatoes enriched with essential nutrients such as iron and zinc to address malnutrition and food insecurity. Bio-fortification can result from traditional breeding or genetic engineering, and it's unclear which methods are at work here. However, genetic engineering is being used to impart blight resistance in some or all of the bio-fortified potatoes.
• Late blight-resistant potato — Kenya's Agriculture Livestock Research Organization collaborated with the International Potato Center and Michigan State University to develop a blight-resistant GMO potato.

As regulatory frameworks adapt to these novel applications and consumer awareness grows, the potato plays a crucial but unassuming role in discussions about consumer rights and transparency in the food system. GMO potatoes developed through molecular farming in particular highlight the importance of labeling, allergenicity, innovation vs. risk, — and what is (or is not) a GMO.

The Non-GMO Project’s Standard defines all crops and products developed using biotechnology, including new gene-editing techniques, as GMOs. We share this information to further one of the Project’s primary goals of creating greater transparency in the supply chain, ensuring you have the information you need to make the best choices for you, your brand, and your family. 

Please note that the information herein is for general informational purposes only and is based on the linked sources above.

The Non-GMO Project is a 510c3 nonprofit dedicated to protecting and promoting non-GMO alternatives. New GMO Alerts is supported by funding from readers like you. Donate today.