Once valued for their thickening and textural properties, these starches— starches that have not been treated to change their inherent properties—were pushed aside by the modified starches that better withstand the rigors of modern food-processing techniques, including freeze/thaw, shear, pressure, heat, refrigeration, and other assaults, allowing them to extend product shelflife.

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.

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

In a global food and beverage market with retail value in U.S. dollars of more than $5 trillion, non-GMO products accounted for $550 billion of that total in 2014, according to market research publisher Packaged Facts.