Process for reducing the acrylamide content of heat-treated foods

1 . Process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods comprising:

(a) selecting plant material which, compared with corresponding conventional plant material, has a reduced content of soluble sugars;

(b) processing said plant material to give a food; and

(c) heat treating the food produced in process step b).

2 . Process according to claim 1 , in which the said acrylamide content is reduced by at least 15% compared with the acrylamide content of corresponding conventional heat-treated foods.

3 . Process according to claim 1 , in which said acrylamide content is reduced by at least 30% compared with the acrylamide content of corresponding conventional heat-treated foods.

4 . Process according to claim 1 , in which said heat treatment is carried out at temperatures of at least 100° C.

5 . Process according to claim 1 , in which said heat-treated foods include potato chips, French fries, parfried potato chips, mashed potato, biscuits, crackers, crisp bread, breakfast cereals, maize crisps (tacos), popcorn, bread crisps, wafers, salt sticks, coffee, bread, rolls, cakes, rice crisps, pizza and toast, tortillas, croquettes, wedges, potato sticks, twisters, bread coatings for meat, fish and vegetables, bread coatings for nuts, tortilla chips, bread or cereal formulations, or pre-cooked meals.

6 . Process according to claim 1 , in which the plant material used is genetically modified, the genetic modification leading to a reduction in the content of soluble sugars, compared with corresponding conventional plant material from wild type plants.

7 . Process according to claim 6 , in which the genetic modification leads to a reduction in the activity of one or more endogenous R1 proteins occurring in the plant cell compared with corresponding plant cells of wild type plants which have not been genetically modified.

8 . Process according to claim 6 , in which said genetic modification is the introduction of one or more foreign nucleic acid molecules, the presence and/or expression of which leads to the reduction in the activity of one or more endogenous R1 proteins occurring in the plant cell compared with corresponding plant cells of wild type plants which have not been genetically modified.

9 . Process according to claim 8 , in which said foreign nucleic acid molecules include

(a) DNA molecules which code for at least one antisense RNA causing a reduction in expression of endogenous genes which code for R1 proteins;

(b) DNA molecules which, via a cosuppression effect, lead to reduction of the expression of endogenous genes coding for R1 proteins;

(c) DNA molecules which code for at least one ribozyme which cleaves in a specific manner transcripts of endogenous genes coding for R1 proteins;

(d) nucleic acid molecules which are introduced by means of in vivo mutagenesis and lead to a mutation or insertion of a heterologous sequence in genes coding for endogenous R1 proteins, the mutation or insertion causing a reduction in the expression of said genes or the synthesis of inactive R1 proteins;

(e) DNA molecules which simultaneously code for at least one antisense RNA and at least one sense RNA, said antisense RNA and said sense RNA forming a double-stranded RNA molecule which causes a reduction in the expression of endogenous genes coding for R1 proteins;

(f) DNA molecules which contain transposons, the integration of the transposon sequences leading to a mutation or an insertion in endogenous genes coding for R1 proteins which causes a reduction in the expression of said genes or the synthesis of inactive R1 proteins; or

(g) T-DNA molecules which, via insertion in endogenous genes coding for R1 protein cause a reduction in the expression of genes coding for R1 protein or the synthesis of inactive R1 proteins.

10 . Process according to claim 1 , in which said plant material originates from potato plants.

11 . Process according to claim 10 , in which said heat-treated foods are potato chips, potato crisps, parfried potato chips or mashed potato.

12 . A method for producing heat-treated foods which, compared with corresponding conventional heat-treated foods, have a reduced acrylamide content comprising reducing the acrylamide content of heat-treated foods according to claim 1 .

13 . The method according to claim 12 , in which said acrylamide content is reduced by at least 15% compared with the acrylamide content of corresponding conventional heat-treated foods.

14 . The method according to claim 12 , in which said heat-treated foods include potato chips, French fries, parfried potato chips, mashed potato, biscuits, crackers, crisp bread, breakfast cereals, maize crisps (tacos), popcorn, bread crisps, wafers, alts sticks, coffee, bread, rolls, cakes, rice crisps, pizza and toast, tortillas, croquettes, wedges, potato sticks, twisters, bread coatings for meat, fish and vegetables, bread coatings for nuts, tortilla chips, bread or cereal formulations, or pre-cooked meals.

15 . (canceled)

16 . Process for identifying material which is suitable for producing heat-treated foods having a reduced acrylamide content, comprising:

a) determining the content of soluble sugars and/or amino acids of the plant material which is suitable for producing heat-treated foods; and

b) selecting such plant material according to process step a) which, compared with corresponding conventional plant material, has a reduced content of soluble sugars and/or amino acids.

17 . Process according to claim 1 , wherein said pre-cooked meals are baby food.

18 . The method according to claim 14 , wherein said pre-cooked meals are baby food.