If you feel confused by the ever-changing lingo now seen on food labels you are not alone. We understand the benefits of organic foods, especially organic baby food, yet it can be overwhelming to decipher which foods to choose. Much of the organic food currently in the marketplace has been certified whereas standards previously varied through either private or government certifiers. Not all foods are created, or labeled, equally so it is important to become an educated consumer.
Certification
Organic certification in the United States in governed by the National Organic Standards Board (NOSB), a division of the US Department of Agriculture (USDA). Under supervision of the NOSB is the National Organic Program (NOP) which implements, develops and regulates national handling, production and labeling requirements for organic agricultural products. In addition, the NOP accredits certifying agents who inspect organic food production and handling to ensure they meet USDA standards. The NOSB meets several times a year to stay on top of the evolving food production methods.
Certification Requirements
Before a food is allowed to bear the USDA organic food label; the farm, production methods, and the food must be inspected by a government approved certifier. USDA organic foods cannot:
- Contain GMOs: genetically modified organisms or manipulation of genes across species
- Contain synthetic pesticides and/or herbicides
- Use irradiation or processed sewage sludge as fertilizer
- Contain antibiotics or growth hormones in organic livestock: in addition, the animals must treated humanely and fed organically grown feed
Labels
The USDA seal is not found on all organic foods, as it is a voluntary option for food producers. However, companies are subject to a $10,000 fine for labeling a food organic knowing it does meet USDA standards. In addition, foods must contain at least 95% organically produced ingredients in order to have the USDA stamp. Here is a guide to terms often seen on food labels:
- 100% Organic: foods must contain only organically produced ingredients and the seal can also be used on single ingredient foods such as milk or cheese.
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- Organic: 95% of the ingredients must be organic and must not contain added sulfites. The other 5% may contain an ingredient that is not commercially available organic or a substance permitted by the NOSB.
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- Made with Organic ingredients: products must contain at least 70% organic ingredients and the label may identify those ingredients but cannot use the USDA organic seal. The other 30% of ingredients must not be genetically engineered or include other prohibited methods such as fertilization with sewage sludge.
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- Organic ingredients: food may contain less than 70% organic ingredients and the label must identify the organic ingredients when a percentage (“% organic food″) is used. In addition, the label must have the name and address of the manufacturer and list “certified organic by____″ with the name of the certifying agent.
Natural Vs Organic
The word natural or the term “natural ingredients″ is not synonymous with organic. The USDA limits the use of “natural″ on food labels to meat and poultry products. To use the term natural on a food label, the food must not contain any artificial flavorings, colorings, preservatives, or any synthetic ingredients. Natural foods must also be “minimally processed″ which the USDA defines as a process that does not alter the raw product. Even though the USDA can hold companies accountable for misuse of this claim, there is no standardization system in place. It is important to read the ingredients carefully as “natural″ foods often contain some not so natural ingredients.
For more labeling information visit:
National Geographic provides a “green″ buyers guide
Gaiam defines other label terms including “free range″ and “cage free″
Organic Trade Association represents organic foods in both the US and Canada
Tags: food labeling
