Consumers are demanding more information about how their food is produced so they can make informed choices about what to eat and what to feed their families. Top of mind for some consumers is whether the food or its ingredients were derived from bioengineered (BE) crops, also known as genetically engineered or genetically modified (GM) crops.
Today, 90% of soybeans, cotton and corn are BE crops, which are more insect-resistant or herbicide-tolerant than conventional crops. Many ingredients used in dairy products could be derived from BE crops, including cornstarch, high-fructose corn syrup, sugar from sugar beets, soybean oil and soy lecithin, so the stakes — and opportunities — for our industry are high.