Common Genetically Modified Foods and Ingredients

December 21, 2025 •

4 min read

According to the U.S. Department of Agriculture (USDA), over 90% of all maize (corn), cotton, and soy planted in the United States uses genetically modified (GM) seeds. This means that a significant portion of what we eat, both as whole foods and as processed ingredients, are foods that are genetically modified.

Quick Summary

This article explores the landscape of genetically modified foods, detailing common whole crops, processed food ingredients, and animal products that are often genetically modified. It covers major crops like corn, soy, and canola, explains their applications in the food supply, and outlines how to identify bioengineered foods.

Key Points

Prevalence of GM Crops: Major commodity crops such as corn, soy, and sugar beets are predominantly genetically modified in the U.S., with their derivatives used in countless processed foods.
Common GM Ingredients: Processed foods often contain GM-derived ingredients like corn syrup, soybean oil, and canola oil, even if the final product doesn't require a 'bioengineered' label.
Whole Produce GMOs: While less common, certain fresh fruits and vegetables are genetically modified, including some varieties of papaya, apples, squash, and potatoes.
Identifying GM Foods: In the U.S., the 'Bioengineered' label indicates the presence of GM ingredients, while 'USDA Organic' or 'Non-GMO Project Verified' labels confirm a product is non-GMO.
Animal Feed: A large portion of GM crops like corn, soy, and alfalfa is used for animal feed, meaning dairy and meat from conventionally raised livestock may come from animals fed GM crops.
Labeling Challenges: Due to a loophole, highly refined ingredients like oils and sugars may not carry a 'bioengineered' label if the modified genetic material is no longer detectable in the final product.
Motivation for Genetic Modification: Crops are genetically modified for various reasons, including enhanced pest resistance, increased herbicide tolerance, improved nutritional value, and longer shelf life.

Introduction to Genetically Modified Foods

Genetically modified organisms, or GMOs, are plants, animals, or microorganisms whose genetic material has been altered in a way that does not occur naturally through mating or natural recombination. The technology, often called genetic engineering, is used to introduce new, desirable traits into the organism. For crops, these traits can include resistance to pests or herbicides, improved nutritional content, or longer shelf-life.

For many consumers, the term “GMO” brings to mind controversial or obscure science. However, these crops have been a foundational part of the global food supply since the mid-1990s, with their cultivation increasing massively over the past few decades. Understanding what foods are genetically modified is key to being an informed shopper, though it can be complex as many GMO ingredients are hidden within highly processed products.

The Major GM Crops and Their Derivatives

While the list of potential GMOs is long, a few major crops make up the bulk of genetically engineered agriculture in the United States and globally. The vast majority of these crops do not end up on supermarket shelves as whole foods but are processed into ingredients found in a wide variety of products.

Corn: Most corn grown in the United States is genetically engineered, primarily for pest resistance (Bt corn) or herbicide tolerance. Only a fraction of this corn is sold directly as fresh sweet corn. The majority is processed into ingredients such as:

Cornstarch
Corn syrup (including high-fructose corn syrup)
Corn oil
Maltodextrin

Soybeans: Another major GM crop, most soy is engineered to be herbicide-tolerant. Like corn, most GM soy is used for animal feed, but its derivatives are widespread in human food products. Common soy-based ingredients include:

Soybean oil
Soy lecithin
Soy protein

Canola: The vast majority of canola grown in North America is genetically modified to be resistant to certain herbicides. This oil is ubiquitous in packaged foods and restaurants.

Sugar Beets: Over half of the granulated sugar sold in the U.S. is made from genetically modified sugar beets. These beets are also typically engineered for herbicide resistance.

Alfalfa: Primarily used as animal feed for dairy cattle, GM alfalfa is resistant to herbicides.

Whole Genetically Modified Produce

While GM ingredients are common, the number of fresh, whole produce items that are genetically modified is much smaller. Notable examples include:

Papaya: The 'Rainbow' variety of Hawaiian papaya was engineered to be resistant to the ringspot virus, which had devastated the crop in the 1990s.
Summer Squash: Some varieties of yellow squash and zucchini are genetically engineered to be resistant to several common viruses.
Potatoes: Innate™ potatoes were modified to resist bruising, browning, and to produce less of the potentially harmful compound acrylamide when cooked at high temperatures.
Apples: Arctic® apples are modified to resist browning when cut, which helps reduce food waste.
Pineapple: The 'Pinkglow' pink pineapple is a GM variety developed to have pink flesh and is available commercially.

Comparison of GMO vs. Non-GMO Characteristics

This table outlines some key differences between genetically modified and non-GMO food products.


Feature	Genetically Modified Foods	Non-GMO Foods (including organic)
Genetic Profile	Has genetic material altered via genetic engineering technologies.	Does not contain genetic material altered by modern genetic engineering.
Pest Resistance	Often engineered to produce their own insecticide (e.g., Bt corn) or to withstand viruses.	Relies on natural pest control methods, including biological controls and targeted pesticides.
Herbicide Tolerance	Commonly engineered to survive direct spraying of herbicides, simplifying weed control.	Farmers must use alternative weed control strategies that do not involve broad-spectrum herbicides.
Labeling in the U.S.	As of 2022, must carry a “bioengineered” label if containing detectable modified DNA.	Can be labeled as “Non-GMO Project Verified” or “USDA Organic,” which prohibits GMOs.
Processing	Major crops are often processed into widely-used ingredients (oils, syrups).	Ingredients are sourced from crops and plants not altered by genetic engineering.
Cultivation	Grown on a large, industrial scale, often in monocultures.	Cultivation practices vary, including regenerative or conventional non-GMO farming.

How to Identify Genetically Modified and Bioengineered Foods

Under the U.S. National Bioengineered Food Disclosure Standard, mandatory labeling for bioengineered foods came into effect in 2022. However, the rules have important caveats that can make identification tricky.

The "Bioengineered" Label: Look for the term “Bioengineered Food” or a circular symbol on packaging. The symbol is a green-and-white circle with a stylized sun and plant.
The "Non-GMO Project Verified" Label: For a clear indication that a product is non-GMO, look for the Non-GMO Project's butterfly logo. This verification process traces ingredients through the supply chain.
"USDA Organic" Certification: The USDA Organic standard prohibits the use of GMOs. If a product is certified organic, it is also non-GMO.
Refined Ingredients: Highly refined ingredients, like canola oil or corn syrup, often do not require a bioengineered label because the refining process removes the detectable modified DNA. In these cases, opting for organic or non-GMO labeled versions is the only way to avoid GM ingredients.

Conclusion: Navigating Your Food Choices

What foods are genetically modified? The answer is more complex than a simple list, given the prevalence of GM-derived ingredients in the modern food supply. Key commodity crops like corn, soy, and sugar beets are overwhelmingly genetically modified, meaning their derivatives are in countless processed products. However, whole produce is less frequently genetically engineered, though varieties of papaya, squash, apples, and potatoes are available. With the introduction of mandatory bioengineered labeling in the U.S., consumers have more information than ever before. For those who wish to avoid GM foods, looking for "USDA Organic" or "Non-GMO Project Verified" labels offers the clearest path, especially when dealing with refined oils and sugars. Ultimately, understanding how genetic engineering affects the food we eat empowers consumers to make choices that align with their personal preferences and values.

Visit the FDA's Feed Your Mind initiative to get more information about GMOs.

Frequently Asked Questions

Corn and soybeans are the two most commonly grown genetically modified crops in the United States, with over 90% of both crops being genetically engineered.

No, not all foods containing GMOs are labeled. Under the U.S. Bioengineered Food Disclosure Standard, highly refined ingredients like oils and sugars are exempt if the modified DNA is no longer detectable. Products with the 'USDA Organic' or 'Non-GMO Project Verified' labels are a reliable way to avoid GMOs.

Examples of fresh produce that have been genetically modified include specific varieties of papaya (Rainbow and SunUp), apples (Arctic®), potatoes (Innate™), and pink pineapples (Pinkglow).

No, you cannot visually determine if a fruit or vegetable is genetically modified. The alterations are at the genetic level and do not create a distinguishing appearance. To be sure, you must check the product's labeling for 'Bioengineered' or 'Non-GMO' claims.

Dairy and meat products are not themselves genetically modified, but the vast majority of conventionally raised livestock in the U.S. are fed on GM crops like corn and soy. The Non-GMO Project considers animal-derived products a 'high-risk' category for this reason.

For regulatory purposes in the U.S., 'bioengineered' is the term mandated on food labels to indicate the presence of GM ingredients. 'Genetically modified' or 'GMO' is the broader, more commonly used term for any organism whose DNA has been altered through genetic engineering.

Major international scientific and health organizations, including the World Health Organization (WHO) and the U.S. Food and Drug Administration (FDA), have concluded that genetically modified foods currently on the market are safe to eat.