Foods labeled “Non-GMO,” “Organic,” and “Fair Trade,” once found only in natural food stores, are proliferating in mainstream supermarkets. Consumers want foods made with fewer, more simple, and natural ingredients—and without genetically modified organisms, pesticides, and difficult-to-pronounce ingredients.

There’s no evidence to suggest that foods from genetically engineered (GE) crops are less safe than foods from non-GE crops, according to a new National Academies of Sciences report.

A law in Vermont is already having a noteworthy ripple effect on how at least one major food company plans to label its products.

La Brea Bakery has been baking artisan breads for more than 25 years with a long commitment to using pure, responsibly sourced ingredients, and a promise to delivering quality bread.

This is taking place in both the retail market and in foodservice. Driving the market is an expanding consumer desire to have healthier foods with fewer added ingredients or any aspects that are not "natural."

Mission-driven manufacturer of vegan, gluten-free and non-GMO power snacks and cereals, Emmy’s Organics announced the launch of its new Raspberry Macaroon, the latest addition to its growing product lineup.

Campbell Soup Company announced its support for the enactment of federal legislation to establish a single mandatory labeling standard for foods derived from genetically modified organisms (GMOs).

What we eat and drink each year might not change as quickly as the mobile phones we carry in our pockets, but food and beverage marketers should not take this as a license to rest on their laurels.

The U.S. Food and Drug Administration approved genetically engineered salmon to be farmed for human consumption.

The Non-GMO Project Verification Seal will be displayed on Boar's Head Hummus packaging and serves to reinforce the steadfast commitment to higher standards that Boar's Head has upheld for 110 years.