A GMO, or genetically modified organism, is a plant, animal, microorganism or other organism whose genetic makeup has been modified in a laboratory using genetic engineering or transgenic technology. This creates combinations of plant, animal, bacterial and virus genes that do not occur in nature or through traditional crossbreeding methods.
Genetic modification affects many of the products we consume on a daily basis. As the number of GMOs available for commercial use grows every year, the Non-GMO Project works diligently to provide the most accurate, up-to-date standards for non-GMO verification.
In order for a product to be Non-GMO Project Verified, its inputs must be evaluated for compliance with our standard, which categorizes inputs into three risk levels:
|High-Risk||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.||Alfalfa, Canola, Corn, Cotton, Papaya, Soy, Sugar beet, Yellow summer squash / zucchini, Animal products, Microbes and enzymes|
|Low-Risk||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.||Lentils, Spinach, Tomatoes, Sesame seeds, Avocados|
|Non-Risk||The input is not derived from biological organisms and not, therefore, susceptible to genetic modification.|
|Monitored Risk||The Non-GMO Project carefully monitors the development of new genetically engineered products; we are currently tracking close to 100 products. Of those, we have included the following in our surveillance program, either because they will likely soon be widespread or because of known instances of contamination from GMOs.||Flax, Mustard, Rice, Wheat, Apple, Mushroom, Orange, Pineapple, Potato, Camelina (false flax), Salmon, Sugarcane, Tomato|
Though there are only several GM crops that are widely available, they are commodity crops that often get further processed into a variety of ingredients. These high-risk ingredients are typically present in packaged products as:
Amino acids, alcohol, aspartame, ascorbic acid, sodium ascorbate, citric acid, sodium citrate, ethanol, flavorings (“natural” and “artificial”), 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