Sugar from starch.
Sugar beets and sugar cane aren’t the only plants that are used to make things sweet. Starch products like glucose syrup (corn syrup) are commonly used as sugar. Even though they’re derived from maize or potatoes, sugars derived from starches are chemically identical to granulated table sugar (sucrose). When chain-like starch molecules are broken down, it results in a mixture of sugar molecules in the form of a syrup. Glucose syrup is easier to process than sugar from sugar beets. The enzymes (e.g. amylase) used to turn corn starch into glucose syrup are predominantly produced by genetically modified microorganisms. Glucose syrup is the basis for many ingredients that are used in sweets, for example dextrose (grape sugar), Sugar substitutes like sorbit, Maltodextrin and other modified starches. Any ingredient made from converted starch can be involved with genetic engineering in two ways. First, the enzymes used to break down starch are usually made with the help of genetically modified microorganisms. Second, the raw material used as a starch source could be from a genetically modified plant like GM maize. GM maize is commonly grown in the US, Argentina, and is even grown in parts of Europe.

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