Rapidly-growing demand for non-GMO goods is a powerful economic trend that’s making the food industry respond to changing consumer buying habits.

This was one of the many topics discussed at this week’s Northeast Sustainable Agriculture Working Group conference with more than 300 people on hand from 12 states, at the Saratoga Springs City Center.

Genetically-modified organisms (GMOs) are those whose genetic material has been artificially manipulated in a laboratory through genetic engineering. In crops, it’s quite often done to make plants resistant to disease, pests and spoilage or to improve nutrient value.

More than 90 percent of the corn, soybeans and cotton grown in the U.S. are genetically-modified varieties.

Genetic modifications may also make crops resistant to chemical herbicides, meaning farmers can spray fields to kill weeds without damaging their crops. But critics say “superweeds” have developed immunities to chemicals, requiring multiple applications, which has sparked concerns about threats to human health and safety.

In response, a growing number of people are turning to non-GMO foods.

“Consumers are moving away from processed and artificial foods toward natural pure foods,” said Andy Barker, Ben & Jerry’s Company social mission strategy and policy manager. “Natural food promises health and wellness in an era of chronic illness.”

Labeling of GMO products is not required in the U.S.

But some companies have voluntary identified well-known products such as Cheerio’s as non-GMO. In 2014 alone, sales of non-GMO labeled foods rose 30 percent to $1.1 billion.

Norm Conrad, of the National Center for Appropriate Technology, said he believes farmers and growers are being pulled by consumer demand to produce more non-GMO food, as opposed to being pushed by environmental regulations.

“Non-GMO is the locomotive,” Barker said. “It’s a big opportunity.”