Clean Labeling: What Does “Organic” Really Mean?

Expanding consumer interest in healthy, environment-friendly food made from natural, chemical-free ingredients spurred a “clean label” movement within the food industry. Clean label claims, such as “organic,” “-free” terms (i.e., GMO-, antibiotic-, hormone-, or cage-free), “pasture raised,” and “sustainable,” are growing rapidly across grocery store aisles. In fact, one in ten new products launched in the U.S. within the last year sported an “organic” claim, and usage of “GMO-free” claims increased by over 40% since 2014. While the rise of clean label claims reflects positive changes within the food system, the burden of deciphering meaningful claims from the bogus falls squarely on consumers’ shoulders. It is important for consumers to be informed so that they can truly obtain desired benefits from their food choices and not waste money on conventional foods in disguise.

Below we dig into the meaning of “organic” and “natural” label claims. Check back next week to learn about other popular clean label claims.

What does “organic” mean?

Organic is a labeling term used for food or other products containing agricultural components. Organic produce is grown without the use of chemical pesticides, synthetic fertilizers, sewage sludge, genetic modification (i.e., GMOs), or ionizing radiation. Animals that produce organic meat, poultry, dairy, or eggs must only be fed with organic feed and cannot be given antibiotics or growth hormones. In order for a food to be labeled “organic,” a Government-approved certifier ensures that farms and food handling companies adhere to organic standards set forth by the U.S. Department of Agriculture (USDA).   

How do you know if something is organic?

The USDA created three labeling categories for organic products: 1) 100% Organic, 2) Organic [at least 95% organic], and 3) Made with Organic Ingredients [at least 70% organic]. The USDA Organic seal can be used on the package of food meeting the criteria for either “100% Organic” or “Organic” labels and signifies the quality and integrity of the product. Products that contain less than 70% organic ingredients cannot make labels claims, but can list organically produced components on the ingredients list of the Nutrition Facts panel. The info graphic below summarized the differences between organic labeling categories.

What’s the difference between “organic” and “natural?”

While the USDA certifies food products sporting an “organic” claim, there are no standards for plant-based foods labeled as “natural” and minimal standards for “natural” animal source foods.   As required by the USDA, meat, poultry, and egg products labeled “natural” must be minimally processed and contain no artificial ingredients; however, the animals can be raised conventionally with non-organic feed, antibiotics, and hormones and no animal welfare requirements. The table below details differences between the production of food with “organic” vs. “natural” label claims.

 Why does organic cost more?

Organic food is often most costly than conventional products. The higher cost is explained by more labor-intensive farming practices and higher operational costs due to smaller farm sizes and lack of federal subsidies. As the demand for organic food continues to grow and production expands, the cost will become more similar to conventional goods.

Is organic healthier?

Research comparing the nutritional content of food produced through organic practices as compared to conventional methods is conflicting (1, 2, 3, 4). Studies attempting to compare organic food to conventional food are difficult because of a variety of external factors impacting nutrient content, like climate, seeds, soil type, and postharvest handling. Nonetheless, there are important differences that impact human health. Specifically, individuals consuming organic foods are exposed to fewer pesticides and strains of antibiotic-resistant bacteria.

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Dr Kara

My journey to find a balanced way of living led me to a Ph.D. in Nutrition at the University of Wisconsin-Madison and a Master’s in Public Health at the University of California-Berkeley. My studies and experiences afford me a deep understanding of diet and lifestyle factors that contribute to optimal health. I contribute to projects in the U.S. and abroad that improve the health of individuals and families through nutritious foods. I believe the foods we eat impact our lives in so many ways, ranging from nourishing our body’s cells and tissues, to supporting emotional, physical, and social wellbeing. I am thrilled to be a part of the Moxy Kitchen team and support the development of flavorful, easy-to-use food products that add a nutrient-dense punch to daily meals.