Bioengineered (BE) food, a term used interchangeably with genetically modified (GM) food, refers to crops and ingredients that have been genetically altered in a laboratory. This technology is designed to introduce desirable traits, such as increased resistance to pests, disease, or herbicides. While a handful of crops dominate the bioengineered food landscape, identifying the single "most" bioengineered food depends on whether you measure by total acreage planted or by the percentage of the specific crop that is bioengineered.
The leading bioengineered contenders
When evaluating the most bioengineered food in the USA, a few specific crops stand out due to their massive scale and extremely high adoption rates among U.S. farmers.
Sugar beets
By a striking margin, sugar beets are arguably the most bioengineered food based on the percentage of crop planted. In 2013, 99.9% of all sugar beets harvested in the U.S. were genetically modified. This modification is primarily for herbicide tolerance, allowing farmers to control weeds more efficiently. The processed sugar from these beets accounts for more than half of the granulated sugar sold on grocery store shelves in the United States. This means a significant portion of sugar in packaged foods comes from a bioengineered source.
Corn
Based on total acreage, corn is one of the most widely grown bioengineered crops in the USA. In 2020, 92% of all corn planted was bioengineered. The majority of this is field corn, which is primarily used for animal feed and to produce processed food ingredients like cornstarch, corn oil, and high-fructose corn syrup. The genetic modifications in corn often include traits for both insect resistance (from the Bacillus thuringiensis or Bt protein) and herbicide tolerance.
Soybeans
Similar to corn, soybeans are a dominant bioengineered crop by cultivated acreage. In 2020, 94% of all soybeans planted in the U.S. were bioengineered. These crops are typically modified to tolerate herbicides, and most of the harvest is used for animal feed or processed into ingredients like soybean oil and soy lecithin, which are common in many processed foods.
Canola
Canola is another key player in the bioengineered food supply, with around 95% of canola planted in the U.S. in 2013 being genetically modified. Like other major crops, it is modified to resist herbicides. The vast majority of this crop is crushed to produce canola oil, a staple in many kitchens and packaged products.
Bioengineered food in the broader food supply
Beyond these major crops, other bioengineered foods exist, though in smaller quantities. These often target specific consumer-facing traits, such as reduced browning in apples and potatoes or disease resistance in certain fruits.
Common bioengineered foods on the market:
- Papaya: The 'Rainbow' papaya, developed to resist the ringspot virus, saved Hawaii's papaya industry.
- Potatoes: Certain varieties are modified to resist bruising, pests, and to produce less acrylamide when fried.
- Apples: 'Arctic' apples are engineered to prevent browning when sliced.
- Salmon: The AquAdvantage Salmon is the only bioengineered animal approved for human consumption, modified to reach market size faster.
Comparing bioengineered vs. conventional agriculture
| Feature | Bioengineered (BE) Crops | Conventional Crops (Non-BE) |
|---|---|---|
| Genetic Profile | Engineered in a lab to introduce or enhance specific traits, often involving genetic material from other species. | Modified through selective breeding and hybridization over many generations. |
| Typical Traits | Herbicide tolerance, insect resistance, reduced spoilage, specific nutrient enhancements. | Traits are developed over time and limited to genes within the same or closely related species. |
| Pesticide Use | Often allows farmers to use specific herbicides more efficiently to control weeds. Insect-resistant crops may reduce the need for insecticide spraying. | Reliance on chemical pesticides and herbicides, potentially in greater quantity or different types than BE farming methods. |
| Yield | Often results in higher crop yields due to better pest and weed control. | Can be less reliable due to vulnerability to pests, disease, and weather. |
| Cost | Seeds are patented and often more expensive, but farming costs can be lower due to fewer chemical applications. | Seed costs are lower, but higher risk of crop loss and increased chemical use can raise overall costs. |
| Labeling | If the finished food product contains detectable modified genetic material, it requires a USDA 'Bioengineered' label. | Not required to have a bioengineered label; may be labeled 'Non-GMO' or similar by third-party certifiers. |
How bioengineered foods are regulated
In the USA, the safety and labeling of bioengineered foods are overseen by multiple government agencies. The U.S. Food and Drug Administration (FDA) evaluates new genetically engineered foods for safety, affirming that foods currently on the market are safe to eat. The U.S. Department of Agriculture (USDA) is responsible for regulating the cultivation and interstate movement of bioengineered crops. In 2022, the National Bioengineered Food Disclosure Standard came into effect, requiring food manufacturers to label products containing detectable bioengineered material with the 'Bioengineered' symbol or another disclosure.
Navigating the nutritional aspect
From a nutritional standpoint, the FDA and other scientific bodies state that bioengineered foods are as safe and nutritious as their conventional counterparts. Some bioengineered foods have been developed to enhance nutritional value, such as soybeans with healthier oil profiles or 'Golden Rice' with added vitamin A, though the latter is not yet widely available in the U.S..
However, a significant portion of bioengineered crops, like corn and soybeans, primarily end up in processed foods or animal feed. For a conscientious nutrition diet, the origin of these ingredients—whether bioengineered or conventional—may be less important than the level of processing they have undergone. Minimally processed whole foods, regardless of how they were grown, are generally considered a more healthful dietary choice.
Conclusion
While no single food can be crowned the undisputed "most" bioengineered, sugar beets have the highest rate of genetic modification within their specific crop category in the USA. Corn and soybeans, however, dominate in terms of sheer volume and presence in the food supply, primarily in the form of processed ingredients. For consumers concerned about bioengineered foods, the USDA disclosure standard provides clear labeling on packaged goods containing detectable bioengineered material. Ultimately, a balanced nutrition diet depends more on the overall quality and variety of foods consumed, with bioengineered technology representing just one aspect of modern food production. An informed understanding of these crops can help consumers make decisions aligned with their personal dietary preferences. For more details on the USDA's official list of bioengineered foods, consult their Agricultural Marketing Service website.
