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Frozen chicken nuggets often go soggy when microwaved, because moisture
within the nuggets is driven outwards but the air in the microwave isn鈥檛 hot
enough to boil off the water. Now genetically modified potato starch could make
a batter that stops nuggets going soggy, says Aventis CropScience of Frankfurt
(WO 0069287). Aventis genetically engineered its spuds to have starch with a
very low phosphate content and an artificially high proportion of the sugar
amylose. When used in batter for chicken nuggets, Aventis reports, the
microwaved nuggets had 鈥渦nexpectedly superior crispness鈥�. Whether GM-wary
consumers will be interested is another matter.