From their first commercialisation in the mid-1990s, genetically engineered crops (also known as “transgenic” or “genetically modified” plants) have been approved for commercial release in an increasing number of countries, for planting, entering in the composition of foods and feeds, or use in industrial processing. The majority of these productions are for soybean, maize, cotton and rapeseed (canola) bearing pest resistance and herbicide tolerance traits, aiming to improve yields and reduce the costs of production. Other transgenic crops that are increasingly grown to date comprise lucerne (alfalfa), sugar beet, sugarcane, papaya, safflower, potato, eggplant, as well as pumpkin, apple and pineapple in smaller areas. Other traits are increasingly introduced in engineered plants, adapting them to biotic or abiotic stress, such as resistance to drought or tolerance to salt in the growing environment, or changing a characteristic, e.g. modified oil content, reduced lignin content, non-browning or nutritional quality (biofortification). Thus, transgenic crops, where adopted and available on the market, enlarge possibilities for farmers, industry and consumers. They can play a part in addressing global concerns such as the rising need for food and feed in the growing population context or the necessary adaptation of agriculture for better resilience to climate change.