GMOs (or “genetically modified organisms”) are organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering, or GE. This relatively new science creates unstable combinations of plant, animal, bacteria and viral genes that do not occur in nature or through traditional crossbreeding methods. For consumers, it can be difficult to stay up-to-date on food ingredients that are at-risk of being genetically modified, as the list of at-risk agricultural ingredients is frequently changing. As part of the Non-GMO Project’s commitment to informed consumer choice, we work diligently to maintain an accurate list of risk ingredients. Agricultural products are segmented into two groups: (1) those that arehigh-risk of being GMO because they are currently in commercial production, and (2) those that have a monitored risk because suspected or known incidents of contamination have occurred and/or the crops have genetically modified relatives in commercial production with which cross-pollination (and consequently contamination) is possible.
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