Probably one of the most popular, and highly debated, food label is the non-GMO label. So to begin, what does GMO even mean?

Genetically modified organism (GMO): An organism produced through genetic modification.

Genetic modification: The production of heritable improvements in plants or animals for specific uses, via either genetic engineering or other more traditional methods. Some countries other than the United States use this term to refer specifically to genetic engineering.”

http://www.usda.gov/topics/biotechnology/biotechnology-glossary

It is important to note that the non-GMO label is not regulated or approved by the USDA. The “official” label that you may be familiar with actually represents approval by the Non-GMO Project. Many people have differing opinions on the safety of GMO products. While there are many articles you can find on the internet declaring studies that support either opinion, in 2016 the National Academies of Science, Engineering and Medicine issued a report stating there was no difference in the safety of GMO crops and non-GMO crops. With that said, the purpose of this article is not declare the safety status of GMOs, but to explain what the non-GMO label on your food means.

To begin, it is important to understand the difference between genetic engineering and genetic modification. Genetic engineering is the process of modifying a plant’s genes through the use of biotechnology. While genetic modification can include genetic engineering, it also can include some more traditional methods of modifying a plants genes such as selective breeding or cross breeding. Genetic modification simply means that the plant’s genetic composition has been changed, but does specify the method used to cause that change.

While the USDA or FDA doesn’t regulate the non-GMO label, it does regulate genetically engineered plants. Genetically engineered plants, and foods from those plants, are required to meet the same safety standards as foods from plants that are traditionally bred. Both the FDA and EPA also approve the safety of all biotechnology crops used commercially in the U.S. to ensure they are safe for consumers and the environment. Today there are 10 GMO crops that are approved for commercial use in the U.S.

While there are only 10 GMO crops that are approved for use, these crops can be used to make ingredients that are found in a variety of foods. Some of the most common genetically engineered ingredients are:

• Corn starch- to thicken soups and sauces
• Corn syrup- to sweeten
• Sugar from sugar beets
• Corn, canola, and soy bean oil- found in salad dressing, mayonnaise, etc.

So what is the benefit of genetically engineering or modifying these plants? Genetic engineering and modification can help to increase crop yield which, while important to a farmer’s income, can also decrease the inputs- water, fertilizer, etc.- required to grow that crop. GE and GMO crops can also be produced to have insect resistance, which means they will require the use of fewer pesticides. Genetic engineering and modification can also be used to create crops with immunity to certain diseases, which in turn would decrease the amount of herbicides needed to grow the crop.