The term “genetically modified organisms” (GMOs) describes food with genetic material that has been manipulated through genetic engineering. This process isolates desirable genes from certain species and inserts them into another, creating plants that may look like traditionally bred species but have added characteristics that do not occur naturally. The Food and Drug Administration calls foods that are produced this way “genetically engineered” (GE) foods, including produce from GE plants. There is nearly no difference between the common understanding of GMO and the FDA’s use of GE. While both terms refer to the same process, GE is a more precise description.

According to the FDA, these products have been part of our food supply since the early 1990s. Before biotechnology expanded in the 1980s, food traits were manipulated via cross-pollination, which was repeated until the desired outcome was achieved. Advancements in genetic engineering allowed specific DNA to be targeted to achieve a certain trait without repetitive breeding. Following the 1980 Supreme Court decision making living organisms patentable, the first FDA-approved genetically engineered product on the market was not food, it was insulin. In 1992, the FDA issued a Statement of Policy involving new plant varieties. This policy delineated issues to be considered in the making of these products and the standards and procedure by which the FDA would evaluate newly developed varieties.

Currently, the FDA oversees the biotechnology industry’s production of foods through a program that examines the methods used to produce the plant and the benefits these plants provide relative to traditionally bred varieties. Some of the foods most commonly produced through genetic engineering are soy and corn products, potatoes, squash, rice, and papaya. New plant varieties most often improve production in some way. Most often this is achieved by creating herbicide, pest, or disease resistance, which helps facilitate higher yield. However, genetic engineering can also affect the nutritional value, taste, and shelf life of food.

Although the process results in greater efficiency, there is still a great deal of public concern over the safety and potential negative effects of genetically engineered foods. Various nonprofits, such as the Non-GMO Project, advocate for and verify non-genetically engineered food options, clear labeling, and consumer education. A common fear, for example, is that DNA recombination could pose a danger to those with allergies or create new allergens. In light of this growing public opposition, a growing number of countries, like Scotland [JURIST report], have banned GEs. Others, like Australia, regulate production of these foods on a case-by-case basis. In the US, legislation requiring the labeling of GMOs has been passed at the state level. The newest proposed legislation, which passed in the House in July, places labeling in the hands of the federal government.