Baked Goods and Breakfast Goods

Baked Goods and Breakfast Goods

Pressure from farmers and consumers has forced Monsanto to shelve its plans to introduce enineered wheat into the market. Because wheat is a major ingredient in most baked goods, GE-free bakery products are easier to find than some other foods. Nevertheless, many packaged breads and bakery items contain other GE ingredients, so the best way to avoid genetically engineered baked goods is –  you guesses it – to buy organic. 

 

Quick Hints – conventional

  • Stay away from breads, baked goods, and baking mixtures made with soy; corn syrup; and corn, canola, or cottonseed oil. 
  • Baking ingredients such as wheat flour, rice, kamut, and oats are not genetically engineered. 
  • Ask the in-store baker if he or she uses GE ingredients.
  • If you’re baking sweetened breads and other treats that call for a syrup, use a non-corn syrup sweetener like honey, pure maple syrup, or molasses.

 

Quick Hints- Organic

Many conventional chocolate chips and baking chocolates contain corn syrup and spy lecithin which are often GE ingredients. Milk and white chocolate varieties may contain milk derived ingredients from cows treated with rbGH. Look for certified organic or non GE brands.

Corn meal, starch, and syrup may be made from GE corn; ask your supplier about their policies or buy organic. Baking powder, which contains corn starch, can also be derived from GE corn; search for organic or non-GE baking powder.

 

Cereals and breakfast Bars

Cereals and breakfast bars are very likely to include genetically engineered ingredients because they are often made with corn and spy products.

 

Quick Hints- Conventional

Choose cereals that are made from wheat, rice, or oatmeal and sweetened honey, pure maple syrup, molasses or sugar, not corn syrup.

 

Quick Hints- Organic

Cereals maked “GMO-free”, “GE-free”, and “certified organic” are fine. 

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