Genetic engineering is already changing familiar foods, from apples that resist browning to vividly colored tomatoes.
1. Corn
Much of the corn grown in the U.S. is genetically modified for traits such as insect resistance or herbicide tolerance. That means GM corn often ends up in everyday ingredients including corn syrup, cornstarch, corn oil and processed foods. (U.S. Food and Drug Administration)
2. Soybeans
Most U.S. soybeans are genetically modified, primarily for herbicide tolerance. Soybean oil and other processed soybean ingredients therefore put GM-derived food ingredients into countless packaged foods. (U.S. Food and Drug Administration)
3. Papayas
Hawaiian papayas were genetically modified to resist papaya ringspot virus, which had devastated the state’s crop. The virus-resistant varieties helped protect the industry and remain an important example of genetic engineering solving a specific agricultural problem. (PMC)
4. Potatoes
Some potatoes have been engineered to resist bruising and reduce the formation of acrylamide during high-temperature cooking. Health Canada approved another insect-resistant GM potato variety in January 2026. (Canada)
5. Apples
Arctic Apples are genetically modified so cut surfaces don’t brown as quickly. The trait works by reducing the enzyme responsible for browning, making the apples particularly useful for pre-sliced snacks and foodservice. (DOI)
6. Tomatoes
The purple tomato was genetically engineered to produce much higher levels of anthocyanins, the pigments responsible for its unusual color. It became available to U.S. consumers after regulatory approval, making it one of the most visually distinctive GM foods on the market. (DOI)