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A type of corn that is genetically engineered to make it easier to convert into ethanol was approved for commercial growing by the Department of Agriculture.

The decision, announced Friday, came in the face of objections from corn millers and others in the food industry, who warned that if the industrial corn cross-pollinated with or were mixed with corn used for food, it could lead to crumbly corn chips, soggy cereal, loaves of bread with soupy centers and corn dogs with inadequate coatings.

“If this corn is comingled with other corn, it will have significant adverse impacts on food product quality and performance,” the North American Millers’ Association said in a statement on Friday.

The corn, developed by Syngenta, contains a microbial gene that causes it to produce an enzyme that breaks down corn starch into sugar, the first step toward making ethanol. Ethanol manufacturers now buy this enzyme, called alpha amylase, in liquid form and add it to the corn at the start of their production process.