Those high temperatures may occur during frying, baking or roasting.
Acrylamide also is found in other foods, such as roasted coffee, cereals, breads and many baked goods.
During the past decade, the compound has come under scrutiny as a possible carcinogen.
Acrylamide production can be reduced to some extent by potato variety selection, cultural practices in the field, storage practices and cooking temperatures, Baker said.
By adding the Innate technology, he said acrylamide levels could be reduced an additional 50%-80%, which would bring them under the target.
The first three varieties scheduled for release are russet burbank, a baking potato; ranger russet, a french fry variety; and atlantic, a chipping variety.
J.R. Simplot hopes to have USDA approval by 2014, which would allow it to have a limited amount of Innate potatoes on the market by 2015, Baker said.
In years to come, the company plans to release snowden, yukon, pike and russet norkotah varieties with the reduced black spot/acrylamide traits.
Although the details are still in the works, Baker said J.R. Simplot would develop an identity preservation plan so Innate potatoes would not be commingled with conventional varieties during growing or packing.
The company also is looking at potential in the retail potato arena, he said.
“We’re open to a number of commercialization possibilities,” Baker said.
The same gene responsible for black spot bruising during harvest and storage also causes browning when potatoes are sliced during food preparation.
Only about 50%-60% of a potato crop grades as USDA #1, depending on the year and storage length. But with the Innate Technology, downgrades caused by bruising could be reduced by 10%-15%, Baker said.
The benefits also would carry through to retailers, with reduced shrinkage from having to toss bruised potatoes, he said.