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The U.S. Food and Drug Administration (FDA) does not require genetically modified foods to be identified as such on their labels, as long as they are “substantially equivalent” to their conventionally produced counterparts. This means they should have the same nutritional value, allergens, and nearly the same composition and characteristics of their counterparts. Whether labeled or not, most corn and soybean products grown in the United States have been genetically modified.

Some organizations argue that this is a violation of a consumer’s right to information about a food being purchased. Regulatory initiatives are under way that would require food manufacturers to clearly identify the presence of genetically modified ingredients on product labels. It is believed that this would help people with food allergies avoid potentially dangerous foods. It would also identify products that involve genetic modification so consumers could make informed purchase decisions.    

If genetically modified foods are not substantially equivalent to their conventional counterparts, the FDA requires they be identified as genetically modified on their labels.  This could be required in cases of genetically modified foods that have different nutritional properties, allergens or other characteristics (e.g., handling, storage or cooking requirements) than their conventional counterparts. These labels must specify the precise difference in the genetically modified food.

Some companies identify the presence or absence of genetically modified ingredients on product labels, even if not required to do so by the FDA. In general, the FDA discourages the terms “GMO” or “genetically modified” on food labels. Technically, it could be argued that all foods have been genetically modified, whether by traditional means (e.g., hybridization) or through gene splicing (recombining DNA of two different organisms), what is typically thought of as genetic modification. Thus, the FDA prefers the term “genetically engineered.”