Partially Produced With Genetic Engineering

This label indicates that a food product was made using ingredients that were produced with the help of genetic engineering. Genetic engineering, also known as genetic modification, involves altering the DNA of a plant or microorganism to achieve a desired trait, such as increased yield or improved nutritional content. These modified ingredients are then used in the food manufacturing process.

Ingredients produced with genetic engineering are often used to improve crop yields, enhance nutritional value, or increase resistance to pests and diseases. They can be found in a wide variety of processed foods, including sweeteners like high-fructose corn syrup, oils, and certain vitamins or amino acids used as additives.

The U.S. Food and Drug Administration (FDA) considers foods produced with genetically engineered ingredients to be as safe as their conventional counterparts. Major health and regulatory bodies worldwide, including the World Health Organization (WHO) and the European Food Safety Authority (EFSA), have evaluated genetically engineered foods and found them to be safe for consumption. Scientific consensus, supported by numerous peer-reviewed studies, indicates no adverse health effects from consuming foods derived from genetically engineered ingredients at typical intake levels.