Genetically modified organisms (GMOs) are widely used in the food industry sector both as plant-based raw materials and within technological production processes. Relevant crops include soy, maize, and rapeseed, which are commonly used as ingredients (e.g., proteins, starch, oils, lecithins) in processed food.
In addition, genetically modified microorganisms are used for the production of, for example, enzymes, vitamins, or amino acids. In such cases, the final product often no longer contains any detectable recombinant DNA or any genetically modified organism in the end.
