Far more than you probably think, and for a LONG time.
The following are almost always GMO, Corn, Soybeans, Canola, Sugar Beets (about 1/2 the sugar in the US), Cottonseed oil and Papaya.

But most of these are in our foods based on their use as ingredients, from major to minor.
Those would include almost all products that use any of the following:

Corn Oil
Corn Starch
Corn meal or flour
High Fructose Corn Syrup (HFCS)
Soybean Oil
Soybean Protein
Soy milk
Canola Oil
Sugar

Most of these have been widely grown for almost 20 years, and now are about 95% GMO.

Then almost all cheeses are made with rennet which almost all comes from Genetic Engineering (else it comes from the stomach lining of sheep or goats)

As of 2017, three types of potatoes genetically engineered to resist the pathogen that caused the Irish potato famine are safe for the environment and safe to eat were released to the market, actual acreage planted not yet known.

Then there are vitamins, commonly added to foods:
Some examples of vitamins created through genetic modification are vitamin A, vitamin B-2, vitamin B-12 (riboflavin), vitamin C (ascorbic acid), and vitamin D.

vaccines derived from GMO techniques are already preventing a range of diseases including hepatitis A and B, diphtheria, tetanus, pertussis and polio. Altri vaccini OGM sono in fase di sviluppo per i quali i metodi non OGM sono stati inefficaci, compresi i vaccini per combattere il colera, la malaria e altre malattie.

Dal 1980 l'ingegneria genetica è stata utilizzata per sviluppare l'insulina umana. Attualmente, circa cinque milioni di americani usano insulina geneticamente modificata

Poi ci sono sempre più nuove varietà che arrivano sul mercato: Le mele Arctic che non scuriscono rapidamente al taglio. La White Russet che non si ammacca facilmente è stata rilasciata. Il salmone aquabounty è ora sul mercato e le zucche e le zucchine estive resistenti ai virus sono sugli scaffali.