Fruits and vegetables
Milled corn products
Milled soy products
Soy protein isolates
Soy protein concentrates
Textured soy protein
Highly processed derivatives containing little to no DNA or protein
Corn starch and starch sugars, including syrups
- Maltodextrin, a lightly hydrolyzed starch product used as a bland-tasting filler and thickener.
- Various glucose syrups, also called corn syrups in the US, viscous solutions used as sweeteners and thickeners in many kinds of processed foods.
- Dextrose, commercial glucose, prepared by the complete hydrolysis of starch.
- High fructose syrup, made by treating dextrose solutions with the enzyme glucose isomerase, until a substantial fraction of the glucose has been converted to fructose. In the United States, high fructose corn syrup is the principal sweetener used in sweetened beverages because fructose has better handling characteristics, such as microbiological stability, and more consistent sweetness/flavor. One kind of high fructose corn syrup, HFCS-55, is typically sweeter than regular sucrose because it is made with more fructose, while the sweetness of HFCS-42 is on par with sucrose.
- Sugar alcohols, such as maltitol, erythritol, sorbitol, mannitol and hydrogenated starch hydrolysate, are sweeteners made by reducing sugars.
Foods processed using genetically engineered products
Foods made from animals fed with GM crops or treated with bovine growth hormone
- The Future of Food
- California Proposition 37 (2012)
- Genetic engineering
- Genetically modified crops
- Genetically modified food controversies
- Genetically modified organisms
- Regulation of the release of genetic modified organisms