GMO explained and more about the non-GMO project

A GMO, is an abbreviation for a Genetically Modified Organism. This can be either a plant, animal, micro-organism or any other organism whose genetic makeup has been modified using gene modification, transgenic technology or recombinant DNA methods, which is also called gene splicing. Genetic Modification is a relatively new science. It is therefore also relatively unknown, as are some of its consequences. GM can create various degrees of instability within plants, animals, bacterial life and also viral genes. This instability does not occur either within their natural state or through any traditional, non-GMO crossbreeding methods.

Genetic modification is now widely employed on various common types of food that we consume. There is a growing list of GMOs that are available for commercial use. The Non-GMO Project works and exists to provide accurate, up-to-date standards for non-GMO verification.

Non-GMO Project Verified products are placed into three risk levels:

High-Risk Level
The input is derived from, contains derivatives of, or is produced through a process involving organisms that are known to be genetically modified and commercially available.
Examples are: Alfalfa, Canola, Corn, Cotton, Papaya, Soy, Sugar beet, Yellow summer squash / zucchini, Animal products, Microbes and enzymes

Low-Risk Level
The input is not derived from, does not contain derivatives of, or is not produced through a process involving organisms that are presently known to be genetically modified and commercially available.       
Examples are: Lentils, Spinach, Tomatoes, Sesame seeds, Avocados

Non-Risk level
The input is not derived from biological organisms and not, therefore, susceptible to genetic modification.           

There is not a huge variety of widely available GM crops, but the ones that are available are potentially used in many food applications, due to their commodity nature. These can end up in products such as, Amino acids, alcohol, aspartame, ascorbic acid, sodium ascorbate, citric acid, sodium citrate, ethanol, flavorings, even natural flavorings, high-fructose corn syrup, hydrolyzed vegetable protein, lactic acid, maltodextrins, molasses, monosodium glutamate (MSG), sucrose, textured vegetable protein (TVP), xanthan gum, vitamins, vinegar, yeast products. Most of this list is potentially used in up to 95% of common food items.

Additionally, since many animal feeds are also subject to GMO, this means that meat, dairy, eggs and honey are also at high risk.

non gmo project logoside menu icon Further information can be found on the non-GMO project website

The Non-GMO Project is a mission-driven nonprofit organization dedicated to building and protecting a non-GMO food supply. They do this through consumer education and outreach programs; marketing support provided to Non-GMO Project Verified brands; and training resources and merchandising materials provided to retailers.