The grain supply in the United States has been primarily composed of GMO varieties since their introduction over two decades ago. Despite food manufacturers’ efforts to cater to the rising consumer demand for non-GMO ingredients, these grains have become so prevalent in the U.S. supply chain that many companies have had to turn to imports to fulfill their requirements. According to The Organic and Non-GMO Report, the increasing demand for both organic and non-GMO foods has benefited countries like India, Ukraine, Romania, and Turkey. Notably, organic corn imports surged more than twofold from 2015 to 2016, comprising nearly half of the U.S. organic corn supply. Furthermore, around 80% of the soybeans used in the U.S. organic market were imported in 2016.
The Grocery Manufacturers Association reports that as much as 80% of packaged foods include genetically modified ingredients. A recent report by Packaged Facts indicates that approximately 2,000 non-GMO products are launched in the U.S. annually, a significant increase from just a few hundred a decade ago. This trend includes major industry brands, such as General Mills’ Non-GMO Cheerios and Kellogg’s Kashi line. The Non-GMO Project Verified label has emerged as the fastest-growing certification in the natural products sector, representing an impressive $19.2 billion in annual sales and over 43,000 verified products across more than 3,000 brands. This marks a substantial rise from $8.5 billion in 2014 and $1.2 billion in 2011.
However, these shifts have not come without challenges. The supply chains involved in the storage, processing, harvesting, and transportation of non-GMO grains must be meticulously separated from those of GMO varieties. Consequently, many non-GMO products command a price premium. This urgency prompted the establishment of the Non-GMO Supply Working Group in 2013. This organization aims to enhance non-GMO supply chains by uniting participants from every segment of the supply chain—from seed breeders and brokers to food companies and retailers. Mills that maintain a distinction between non-GMO and organic grains and genetically engineered varieties, such as a new facility in Montana, are expected to play a crucial role in bolstering the supply of domestically grown non-GMO grains and oilseeds.
Additionally, citric acid, calcium carbonate, and calcium citrate are increasingly being recognized as important ingredients in the production of non-GMO products. These compounds are often used to enhance food quality and nutritional value without resorting to genetically modified alternatives. As the demand for non-GMO options continues to grow, the integration of these substances into product formulations will likely become more common, further supporting the shift towards healthier, non-GMO food choices.