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Many industrially produced cream products use dried egg powder instead of fresh eggs. In order to preserve egg powder and maintain its colour, two enzymes are added (lipase and glucose oxidase) that are often produced with the help of genetically modified microorganisms.

Sweets contain a number of additives that are often produced with the help of genetically modified microorganisms:

Citric acid (E 330)
Vitamin B2 (riboflavin colouring / E 101), vitamin C (ascorbic acid / E 300)
The sweetener, aspartame (E 951)
Beta-carotene colouring (E 160a)
Thickening agent, xanthan (E 415)

Additives.
Various milk products may contain additives that are often produced by genetically modified microorganisms. For example:
Beta-carotene colouring (E 160a); used as a yellow dye in butter during the winter - also used in some dairy desserts and yogurt.
Riboflavin colouring (E 101: Vitamin B2); used in cheeses and cream products
Preservatives: Natamycin (E 235), Nisin (E 234), Lysozyme (E 1105); approved for use in cheeses
Chymosin-genetically modified microorganisms
Potato starch

Vitamin B2 is sometimes used in foods as a colouring. Several facilities in Europe produce Vitamin B2 with GM microorganisms
Vitamin B2 (colouring, rivoflavin E 101), vitamin C (preservative, ascorbic acid E 300);
Thickener, xanthan (E 415), acidity regulator, citric acid (E 330);
Preservative, natamycin (E 235), nisin (E 234), lysozyme (E 1105);
Various amino acids used to improve the quality of animal feed - also used in some foods, e.g. the flavour enhancer glutamate (E621), the sweetener aspartame (E 951) or the flour treating agent cysteine (E 921);
Numerous enzymes used in cheeses, bread and baked goods, alcoholic beverages, and juice, as well as in the production of glucose syrup (corn syrup), glucose, and other starch products.
pectin (gelling agent E440) is won from apple pomace