Emulsifiers made from modified fatty acids.
Genetic engineering is virtually unavoidable when it comes to lecithin, an emulsifier derived from soy that is used in many chocolates, ice creams, and desserts. Other ingredients commonly used in sweets and desserts that are derived from soy include fats, oils, and fat-based coatings. Almost 60 percent of the world soybean crop is genetically modified. Europe imports almost all of its soybeans from Brazil, the US, and Argentina, countries where GM soybean is widespread. “GM-free” soybeans can only be obtained from certain regions of Brazil. In order to avoid using GM ingredients and thereby forgo GMO labeling, some food producers have replaced soy with alternative raw materials. For instance, rapeseed or sunflower oil is sometimes used instead of soy oil. It is also possible to replace soy lecithin with other emulsifiers.

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