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A transtasman food standards regulator is looking at approving a genetically modified form of the fungi used in Japan's sake and miso so that they can be added to starchy fried or baked foods such as hot chips.
Biotechnology company Novozymes claims the fungi will produce asparaginase enzyme to stop the chemical reaction that causes a carcinogenic chemical, acrylamide, form in starchy foods heated above 120C when baking or frying.
