GENETICALLY MODIFIED ORGANISM (GMO)

A genetically modified organism (GMO) is any organism whose ​genetic​ material has been altered using ​genetic
engineering​ techniques (i.e., a genetically ​engineered​ organism). GMOs are used to produce many medications
and ​genetically modified foods​ and are widely used in scientific research and the production of other goods. The
term GMO is very close to the ​technical legal term​, 'living modified organism', defined in the​Cartagena Protocol
on Biosafety​, which regulates international trade in living GMOs (specifically, "any living organism that
possesses a novel combination of genetic material obtained through the use of modern biotechnology").
A more specifically defined type of GMO is a "transgenic organism." This is an organism whose genetic makeup
has been altered by the addition of genetic material from an unrelated organism. This should not be confused
with the more general way in which "GMO" is used to classify genetically altered organisms, as typically GMOs
are organisms whose genetic makeup has been altered without the addition of genetic material from an
unrelated organism.

A GMO, or genetically modified organism, is a plant, animal, microorganism or other organism whose genetic
makeup has been modified using recombinant DNA methods (also called gene splicing), gene modification or
transgenic technology. This relatively new science creates unstable combinations of plant, animal, bacterial and
viral genes that do not occur in nature or through traditional crossbreeding methods.
Genetic modification affects many of the products we consume on a daily basis. As the number of GMOs
available for commercial use grows every year, the Non-GMO Project works diligently to provide the most
accurate, up-to-date standards for non-GMO verification.
In order for a product to be Non-GMO Project Verified, its inputs must be evaluated for compliance with our
standard, which categorizes inputs into three risk levels:

Though there are only several GM crops that are widely available, they are commodity crops that often get
further processed into a variety of ingredients. These high-risk ingredients are typically present in packaged
products as:
Amino acids, alcohol, aspartame, ascorbic acid, sodium ascorbate, citric acid, sodium citrate, ethanol, flavorings
(“natural” and “artificial”), high-fructose corn syrup, hydrolyzed vegetable protein, lactic acid, maltodextrins,
molasses, monosodium glutamate (MSG), sucrose, textured vegetable protein (TVP), xanthan gum, vitamins,
vinegar, yeast product

The Non-GMO Project Standard considers animal-derived products such as meat, dairy, eggs and honey to be
high risk due to the prevalence of GMOs in animal feed. Cloned animals and their progeny are considered to be
GMOs under the standard, as are the products of synthetic biology.
RISK LEVEL DEFINITION EXAMPLES

Risk Level Definition Examples

High Risk The input is Alfalfa, Canola,Corn, Cotton, Papaya,Soy, Sugar

derived from, beett, Yellow summer squash/zucchini, Animal
contains products,Microbes and enzymes.
derivatives of, or
is produced
through a
process
involving
organisms that
are known to be
genetically
modified and
commercially
available.

Low Risk The input is not Lentils, Spinach, Tomatoes, Sesame seeds,
derived from, Avocados
does not contain
derivatives of, or
is not produced
through a
process
involving
organisms that
are presently
known to be
genetically
modified and
commercially
available.

Non Risk The input is not

derived from
biological
organisms and
not, therefore,
susceptible to
genetic
modification.