GM Foods can also be termed as genetically engineered foods (GE foods), or bioengineered foods, these are those foods that are produced by organisms whose genetic structure has been changed and new genes have been introduced into their DNA strands with the help of various genetic techniques. These new genes are the traits that are favourable in terms of number of different traits and thus help us in producing designer organisms with tailor made traits. This change in genetic structure in the plants and animals can result in varieties that are very useful and productive for the food processing industry, if legislated and regulated in a proper manner G.M. foods can prove to change the fate of hundreds of biochemical processing that have a huge impact on the processing industry. Biochemical changes like ripening, browning, decaying and rate of growing can be massively controlled by the change in the gene expression. Apart from these changes, providing pest resistance, antibiotic resistance and strong immunity against viral disease can help us reduce post-harvest losses to a large extent. Malnourishment, hunger and reduced food security can all be tackled by the introduction of genetically modified foods. This paper reviews the status of G.M foods in relation with food processing industry, its benefits and need in the global world.