Common Genetically Altered Foods and Their Purpose

December 22, 2025 •

4 min read

Over 90% of corn, cotton, and soy grown in the United States are from genetically modified seeds, meaning many common processed foods contain ingredients derived from genetically altered crops. Understanding what foods are genetically altered can help consumers make informed decisions about their dietary choices.

Quick Summary

A guide to the most common genetically modified crops and animal products on the market, explaining how bioengineering creates desired traits in foods, their uses, and how to identify them through labeling.

Key Points

Corn and Soy are Major GMOs: Over 90% of U.S. corn and soy crops are genetically altered, used for animal feed and processed food ingredients.
Resistance Traits are Common: Many GMOs are modified for resistance to herbicides and pests, helping to increase crop yields and reduce chemical spraying.
Papaya and Apples have Special Traits: The Rainbow papaya was engineered to resist a devastating virus, while Arctic® apples were developed to prevent browning.
Genetically Modified Animals Exist: The AquAdvantage Salmon and GalSafe pig are examples of genetically altered animals approved for the food supply.
Labeling is Mandated: In the U.S., a 'bioengineered' label, symbol, or QR code is required for foods containing genetically altered ingredients.
Food ingredients are key: Many common processed food ingredients, like corn syrup, canola oil, and sugar from sugar beets, come from genetically altered sources.
Safety is Widely Supported by Science: Major scientific bodies generally agree that current GMOs are safe, though public opinion is more cautious.

A Look at Common Genetically Altered Crops

Genetically altered foods, also known as bioengineered foods, are made from organisms whose DNA has been modified using genetic engineering technology. This differs from traditional selective breeding, where desirable traits are chosen over many generations through cross-pollination. Genetic engineering, on the other hand, allows for the targeted insertion, removal, or alteration of specific genes to achieve a specific outcome more quickly.

The most prominent genetically altered crops in the U.S. include corn, soy, and canola, but a growing list of fruits and vegetables are also being developed and sold. These modifications are designed to improve crop yields, enhance nutritional value, increase resistance to pests and diseases, and improve resilience to environmental conditions like drought.

Corn

Corn is one of the most widely grown and heavily modified crops in the world, with most non-organic corn in the U.S. being genetically modified. The primary modifications made to corn are to make it resistant to certain insect pests or to tolerate herbicides. One common modification uses a gene from the bacterium Bacillus thuringiensis (Bt), which produces a protein toxic to specific insects but is harmless to humans and animals. This helps reduce the need for synthetic insecticides. While much of this corn is used for animal feed, it also finds its way into processed foods in the form of cornstarch, corn syrup, and corn oil.

Soybeans

Similar to corn, the majority of the soybean crop in the U.S. is genetically modified, most often to be resistant to herbicides. This allows farmers to spray fields with weed killer, such as glyphosate, to control weeds without harming the crop. Genetically altered soy is a major source of animal feed but is also processed into ingredients found in a wide variety of foods, including soybean oil, lecithin, and proteins used in cereals, baked goods, and more.

Canola

Canola is a major source of cooking oil and margarine, and a large portion of the crop is genetically modified for herbicide tolerance. This modification aids farmers in controlling weeds, resulting in higher yields. Canola oil is a ubiquitous ingredient in many packaged foods.

Papaya

In the 1990s, Hawaii's papaya industry was nearly destroyed by the ringspot virus. In response, a genetically modified, virus-resistant papaya called the 'Rainbow papaya' was developed and is now widely grown in the state, saving the industry from collapse.

Apples

Certain varieties of apples, such as some Fuji, Gala, and Golden Delicious, have been genetically altered to resist browning after being cut. This modification helps reduce food waste by appealing to consumers who often mistake browning for spoilage. These apples are marketed under the Arctic® brand.

Genetically Altered Animal Products

Beyond crops, a few animals have also been genetically altered for food production, though their market presence is more limited. Regulatory bodies like the FDA rigorously assess these products for safety.

AquAdvantage Salmon

AquAdvantage Salmon is the first genetically altered animal approved for human consumption by the FDA. This Atlantic salmon was modified with a gene from a Chinook salmon and a promoter from an ocean pout, allowing it to grow to market size in about half the time of conventional salmon.

GalSafe Pig

Approved by the FDA, the GalSafe pig has been modified to be free of alpha-gal sugar on its cell surfaces. This makes its meat safe for consumption by people with Alpha-gal syndrome, a tick-borne allergy to red meat.

Comparison of Key Genetically Altered Food Attributes

To better understand the differences and similarities, here is a comparison of some common genetically altered foods and their traits:


Food Item	Primary Genetic Modification	Purpose of Alteration	Human Consumption & Market Presence
Corn	Herbicide tolerance, insect resistance	Increase crop yield, reduce pesticide use	Widespread; primarily used for animal feed and processed food ingredients like syrup and starch.
Soybean	Herbicide tolerance, drought tolerance	Control weeds, improve yield	Widespread; mostly for animal feed and processed food ingredients such as oil and lecithin.
Papaya	Virus resistance	Save Hawaiian papaya crops from ringspot virus	Widely available in Hawaii and elsewhere in the U.S..
Apple	Non-browning	Reduce food waste by preventing discoloration	Sold under the Arctic® brand in specific varieties.
AquAdvantage Salmon	Faster growth	Increase growth rate, improve production efficiency	Approved for consumption, but with limited availability compared to conventional salmon.
Sugar Beet	Herbicide tolerance	Allow for easier weed control and increased yield	Used to produce more than half of the granulated sugar in the U.S..

Regulatory Environment and Labeling

For consumers, identifying genetically altered foods is becoming more standardized. In the U.S., the National Bioengineered Food Disclosure Standard requires manufacturers to label foods that contain bioengineered ingredients with text, a symbol, or a QR code. This standard helps to increase transparency for consumers who wish to know if they are consuming genetically altered products. Despite this, it is important to remember that most major scientific organizations have concluded that currently available genetically engineered foods are safe to eat, though public wariness remains. These foods are subject to rigorous review by agencies like the FDA and USDA.

Conclusion: The Future of Genetically Altered Foods

The landscape of genetically altered foods is constantly evolving. From herbicide-resistant crops that dominate U.S. farmlands to specialized fruits that resist browning, bioengineering has reshaped much of the modern food supply. With a focus on benefits like increased yield, pest resistance, and longer shelf life, these technologies aim to improve food production efficiency and reduce waste. The debate around their use continues, but for the informed consumer, knowing which foods are genetically altered and why empowers them to make choices that align with their personal values and dietary needs. For additional information on genetic engineering in agriculture, consider exploring resources from the FDA.

Frequently Asked Questions

Selective breeding is a slow, traditional method that involves choosing and breeding organisms with desirable traits over many generations. Genetic engineering is a targeted, modern technique that directly manipulates an organism's DNA by inserting, removing, or altering specific genes to achieve a desired trait more quickly.

In the United States, yes. The National Bioengineered Food Disclosure Standard requires food manufacturers to disclose bioengineered ingredients using text, a symbol, or a QR code. However, highly refined ingredients where genetic material is undetectable, like some oils and sugars, may be exempt from labeling.

According to major scientific and health organizations, including the World Health Organization and the FDA, currently available genetically modified foods are considered as safe to eat as their conventional counterparts. The safety of new GMOs is evaluated on a case-by-case basis.

Many crops, such as soybeans and canola, are engineered to tolerate herbicides. This allows farmers to spray weed-killing chemicals across their fields to control weeds without harming the crop, leading to higher yields and more efficient farming.

No. The DNA from genetically altered feed is digested by the animal, just like any other food. Studies have shown that the genetic material from GMO feed does not transfer into the meat, milk, or eggs from the animal.

No. By definition, certified organic products must be produced without genetic engineering. The USDA's organic standards strictly prohibit the use of GMOs.

While whole produce like apples, papayas, and some squash varieties can be genetically altered, the most common GMOs in grocery stores are ingredients derived from crops like corn, soy, canola, and sugar beets. These ingredients are found in a huge variety of processed foods and drinks.