A new type of foods called genetically modified foods has created a quiet revolution in the American market in recent years. Scientists are able to produce these new foods by transferring genes from one organism to another across species boundaries. This new technique was developed to improve the shelf life, nutritional content, flavor, color and texture of foods. Since 1994, approximately 45 genetically modified foods such as tomatoes, corn, soybeans, canola and potatoes have been marketed in the United States. About two-thirds of processed foods in the United States contain genetically modified ingredients. So, we people consume these foods without realizing the fact that they are not produced naturally. However, there is a big difference between naturally produced organic foods and genetically modified foods. While genetically modified foods are an efficient method of mass production, organic foods are better for animals, humans, and the environment. Genetically modified foods bring numerous benefits. The world population has reached seven billion people and is expected to double in the next 50 years. Ensuring an adequate food supply for this booming population will be one of the most important challenges in the years to come. Genetically modified foods can help meet this need in various ways, such as strong plants, improved nutrition, high agricultural yields, reduced allergenicity, medical benefits, healthier farm animals, environmental benefits, improvements in food safety and economic benefits. Genetic engineering has been successful in producing plants with increased resistance to pests and diseases, while maintaining high yields, taste and processing characteristics. For… middle of the paper… “Genetically modified foods benefit health and the environment.” Genetically modified foods. Ed. Nancy Harris. San Diego, California: Greenhaven, 2004. 31-34. Print.Maynard, Cindy. “Genetically Modified Foods: An Overview.” Genetically modified foods. Ed. Nancy Harris. San Diego, California: Greenhaven, 2004. 9-12. Print.Phillips, Susan C. “Genetically Modified Foods.” CQ Researcher 5 August 1994: 673-96. Network. 23 April 2012. Safety of genetically modified foods: approaches to the evaluation of unwanted health effects. National Academies Press, 2004. eBook Collection (EBSCOhost). Network. April 23, 2012. Verzola, Roberto. “Genetically modified foods pose health risks.” Genetically modified foods. Ed. Nancy Harris. San Diego, California: Greenhaven, 2004. 39-41. Print.Whitman, Deborah B. “Genetically Modified Foods: Harmful or Helpful?” April 2000. CSA. Network. April 15. 2012.