They're using genetic engineering to alter the ratio of potato-starch molecules in order to increase both culinary and industrial applications.
https://www.google.com/url?rct=j&sa=t&url=https://www.agupdate.com/agriview/news/crop/starch-tweak-can-open-markets/article_d4a6b760-6514-5701-9db4-8460d02f8d30.html&ct=ga&cd=CAIyGjg0YzkwMzEwZTQwYzQxNjA6Y29tOmVuOlVT&usg=AOvVaw10S64osMUii_JxGYZovCNH
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