The science in a bag of potato chips—why researchers are seeking potato perfection

There’s a surprising amount of science in a bag of potato chips. Whether you call them chips, as in the U.S., or crisps, as in the UK, this fast food is a staple of grocery stores. Michigan is a leading producer. Around 70% of the state’s potato crop is destined for chip processing, according to the Michigan Ag Council, a trade group. It estimates that one of every four bags of potato chips produced in the U.S. contains Michigan potatoes. Researchers in the state have spent decades developing ideal potatoes for chip makers that can resist diseases, tolerate different climates, and sit in storage for months. They've also kept an eye on consumer trends; a shift to snack-size portions has raised demand for smaller chipping potatoes, for example. Phil Gusmano, Vice President at Better Made Snack Foods, says their collaboration with scientists from Michigan State University has proved profitable. “If you look at Michigan State University, they are willing to take the information that we give them on what makes a great variety and use it to help breed new varieties that meet those needs.” “We’ve been able to develop varieties that really are now stored longer, have a higher starch content, have the disease resistance that the farmers need,” says David Douches, Michigan State University's potato expert and leader of the school’s Potato Breeding and Genetics Program. There are around 50 unique potato varieties grown for chips in the U.S. right now. That’s according to the National Chip Program, a cooperative that brings together Michigan State and 11 other university breeding programs with government, growers, and chip producers. The close partnership between researchers, farmers, and chip makers is unusual in the food industry, says Gusmano. Douches has released five new potato varieties over the last 15 years. His latest breakthrough—which is not yet on the market—is a bioengineered potato that can maintain a proper sugar balance even if it's stored in colder temperatures. Douches is currently growing seeds for commercial testing of the potato, which is scheduled to begin next year. This article was provided by The Associated Press.