The Cautious and Challenging Shift to Non-GMO Foods

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July 24, 2014

While the stigma against GMOs is strong in specialty foods, mainstream producers are starting, quietly, to test the waters by shifting ingredients. Still, finding the right alternatives poses challenges. More than 90 percent of the soybeans and corn grown in the U.S. is genetically engineered, going into animal feed and ingredients such as soy oil and corn starch. Creating a non-GMO product requires a completely separate supply chain, leading to changed flavors or slow transitions. When Ben & Jerry's moved toward GMO-free ingredients, it ditched Hershey's Heath bars in its Coffee Heath Bar Crunch, not only bringing in a new toffee but changing the name to Coffee Toffee Bar Crunch. Kellogg's is currently working to make its Kashi branded products GMO-free, but putting together an ingredient supply chain will take a number of years. Keeping an eye on consumer demand, larger companies will ultimately take the path most profitable, reports NPR. Full Story

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