Non-GMO News

“Ohne GenTechnik” (Non-GMO) is the most well-understood food label in Germany

A survey by the German Quality Seal Monitor 2023 has found that the green “Ohne GenTechnik” (Non-GMO) diamond is the most well-understood of the 20 food seals analyzed. To ensure that this remains the case, the EU’s GMO standards must be preserved. “In order to maintain the explicit message of ‘Ohne Gentechnik’ and the high […]

Benson Hill’s non-GMO soy portfolio achieves ProTerra Sustainability Certification

Benson Hill, Inc. is one of the first U.S.-based companies to receive the international ProTerra Certification, a rigorous global standard that sets the bar for sustainable agricultural practices and labor practices as well as segregated non-GMO programs and more. The company completed audits of its Creston, Iowa, and Seymour, Ind., plants as well as two […]

Europe produced 1 million tons of certified non-GMO soybeans in 2022

Donau Soja’s Protein Partnership Program aims to increase production of non-GMO soybeans in Europe With 2022’s harvest, more than 1 million tons of Donau Soja / Europe Soya-certified non-GMO soybeans, all of them deforestation- and conversion-free, were produced in Europe. This is equivalent to more than 10% of overall European soy production. Overall, EU soybean […]

Breeder Direct announces the addition of non-GMO soybeans

Breeder Direct was launched in 2020 to provide additional choice for independent seed companies so they can diversify their product portfolio. Options have focused on conventional corn hybrids that provide top-performing, elite genetics while providing opportunity for improved return on investment. This effort has now been expanded to include conventional non-GMO soybeans. Ranging in maturity […]

Next-Gen acrylamide-reducing yeast is non-GMO

Kerry has released Acryleast™ Pro, an advanced iteration of the company’s signature acrylamide-reducing, non-GMO yeast. Acrylamide is a long-confirmed neurotoxin found to form in carbohydrate-rich foods that are heated and cooked at temperatures above 120°C or 248°F. The yeast aids food manufacturers aiming to reduce acrylamide in common food products for adults and children. Fully […]