The first genetically-modified soybean was introduced two decades ago, and now upwards of 80% of soy cultivated around the world is GMO. We know that approximately 70% of soy currently produced is fed to livestock, mostly in the form of soybean meal, and a fairly small portion is used for human foods.
Vegetarians and vegans often consume a high amount of soy, and may desire to avoid GM foods either for concern about the environment or personal health.
In Canada, non-GMO foods can be recognized when they are labelled as either organic or certified non-GMO by the Non-GMO project.
So, how wary should we be as consumers? Has GMO soy infiltrated almost every product on supermarket shelves, or is it a rare find in specific foods?
The ideal answer would describe the prevalence of GMO soy among both soy-based products (eg. tofu, tempeh, soy milk, TVP) and non-soy-based products that include soy as an ingredient.