New potato variety produces starch with natural storage stability properties.

The starch can be used in many food applications without any modification. A major step towards a more environmentally friendly manufacturing.
Potato starch is usually a mixture of two components, amylose and amylopectin. The new potatoes form only amylopectin which has natural storage stability. Thus, it can be used in many food applications without any modification. This creates opportunities for a more environmentally friendly manufacturing.

The new potato  with improved starch quality ​has been developed by a research team at SLU in collaboration with Lyckeby Starch. The new potato will be the first crop in Sweden developed using crispr-CAS9.

- The project is a major step in Lyckeby's sustainability strategy and our commitment to
develop new environmentally friendly ingredients demanded by conscious
consumers, says Mathias Samuelsson, sales and development manager at Lyckeby.

Starch is a very common stabilizer in many foodstuffs, such as soups,
sauces, creams and dairy products. The global starch production in total is about 40 million tonnes. A large part of this starch is modified starch to live up to the demands of the food industry, in the form of process tolerance and storage stability.

Lyckeby now aims to pursue the project further toward large-scale farming and
manufacturing of new sustainable ingredients to the food industry.

For further information, please contact: 
Mathias Samuelsson, sales and development manager.
mathias.samuelsson@lyckeby.com
+46 73 073 34 72

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