Which description correctly defines transgenic (genetically modified) foods produced by recombinant DNA technology?

Any food that has been cooked or processed in a factory, because industrial processing constitutes genetic modification under federal definitions.

Foods produced only by classical cross‑pollination and selection over many generations without any laboratory manipulation of DNA sequences.

Products derived from natural fermentation (e.g., yogurt) since microbial action automatically adds foreign genes to the ingredients during processing.

Foods created by inserting specific genes from one organism into another using recombinant DNA methods to confer a new trait, distinct from traditional selection and crossbreeding.