Food Standards Australia New Zealand (FSANZ) has called for submissions on a potato that has been genetically modified to reduce both bruising and the amount of acrylamide formed during cooking.
FSANZ Chief Executive Officer Steve McCutcheon said the potato had been modified by inserting genetic sequences from this potato and wild potato varieties.
“Acrylamide is a chemical that can form when certain starchy foods, like potatoes, are cooked or processed,” Mr McCutcheon said.
“Bruising of potatoes during processing and production can lead to food waste and economic consequences for growers.
“FSANZ has not identified any public health and safety concerns in its assessment of the potato.”
All FSANZ decisions on applications are notified to ministers responsible for food regulation who can decide to adopt, amend, or reject standards or they can ask for a review.
The closing date for submissions is Friday 30 September 2016.