Scientists at the University of Idaho have produced a genetically modified potato variety of Ranger Russet with enhanced French fry aroma, and reduced amounts of processing-induced acrylamide. And since the genetic modification was accomplished without inserting any foreign genetic material into the potato's genome, the researchers hope to calm any consumer concerns about the new spud variety. [...] Sensory evaluations, by a panel of eight professionally trained experts, also showed that, somewhat unexpectedly, the sensory attributes were enhanced in the 'intragenic' spuds. "Our results demonstrate that a multigene silencing construct enhanced the performance of Ranger Russet in seven different ways: black spot bruise resistance, reduced cold-induced sweetening, reduced stress-induced sugar ends, enhanced fry aroma, reduced amounts of processing-induced acrylamide, reduced starch phosphate content, and increased starch," wrote the researchers.