|High-Risk||The input is derived from, contains derivatives of, or is produced through a process involving organisms that are known to be genetically modified and commercially available.||Alfalfa, Canola, Corn, Cotton, Papaya, Soy, Sugar beet, Yellow summer squash / zucchini, Animal products, Microbes and enzymes|
|Low-Risk||The input is not derived from, does not contain derivatives of, or is not produced through a process involving organisms that are presently known to be genetically modified and commercially available.||Lentils, Spinach, Tomatoes, Sesame seeds, Avocados|
|Non-Risk||The input is not derived from biological organisms and not, therefore, susceptible to genetic modification.|
Though there are only several GM crops that are widely available, they are commodity crops that often get further processed into a variety of ingredients. These high-risk ingredients are typically present in packaged products as:
Amino acids, alcohol, aspartame, ascorbic acid, sodium ascorbate, citric acid, sodium citrate, ethanol, flavorings (“natural” and “artificial”), high-fructose corn syrup, hydrolyzed vegetable protein, lactic acid, maltodextrins, molasses, monosodium glutamate (MSG), sucrose, textured vegetable protein (TVP), xanthan gum, vitamins, vinegar, yeast products
The Non-GMO Project Standard considers animal-derived products such as meat, dairy, eggs and honey to be high risk due to the prevalence of GMOs in animal feed. Cloned animals and their progeny are considered to be GMOs under the standard, as are the products of synthetic biology.