Non-genetically Engineered Corn Starch

Non-genetically engineered corn starch is a carbohydrate derived from corn kernels. It is produced by separating the corn's starch component from its protein, fiber, and oil. The 'non-genetically engineered' label indicates the corn used was not modified using genetic engineering techniques.

Manufacturers add corn starch as a thickener in sauces, gravies, and soups. It is also used as a binder in processed meats and baked goods, and as a dusting agent to prevent sticking in candies and chewing gum. It is commonly found in frozen appetizers, breakfast sandwiches, and biscuits.

Corn starch is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and is digested like other starches. Regulatory bodies like JECFA and EFSA have evaluated starches, and they are considered safe when consumed as part of a balanced diet. There are no widespread health controversies associated with its typical consumption.