genetically modified food

A new report from the National Academy of Sciences knocked down some pro-GMO claims, such as that they've boosted crop yields, and urged federal agencies to change the way these foods are regulated.

The U.S. is trying to figure out whether, and how, to regulate crops that have had their genes "edited." One example: a mushroom that doesn't brown when cut. It could be the first of many such crops.

In a long-awaited ruling, the agency said that a salmon created to grow faster is fit for human consumption. Environmental and food safety groups vow to fight the decision.

Many crops we eat today are the product of genetic modifications that happen in a lab, not in nature. Scientists and consumers are divided how cautious we need to be about these foods.

The campaign to label foods containing genetically modified organisms is gaining ground in some parts of the U.S. But GMO ingredients are found in some 70 percent of foods we buy in the U.S. Would a ubiquitous GMO label scare off consumers, or would they learn to accept it and buy anyway?

Government investigators are trying to solve an agricultural whodunit: How did genetically engineered wheat that was never approved for sale end up in a farmer's field in Oregon? Some are raising the possibility of sabotage; others suspect simple human error.