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Unit 1 The Science of Food
One of the biggest trends in the food industry in the last decade
is consumer interest in “natural” or “organic” foods. Many believe
these two terms are interchangeable and describe healthier, safer
types of food. This notion, however, is not true.
The “natural” and “organic” terms are not interchangeable. FDA
has no legal defi nition of the term natural at this time, whereas organic
is a well-defi ned term regulated by USDA’s National Organic Program.
Existing evidence does not show that organic food is healthier or
more nutritious than conventional foods. Small nutrient differences
have been identifi ed, especially in mineral content, but many other
factors could have been the cause. More research is needed before
scientists know whether any signifi cant nutrient differences exist
between organic and conventional foods.
Organic foods have not proven to be safer than conventional
foods. Both types of food have good safety records, yet both have
been responsible for foodborne illness outbreaks and food recalls.
Many ingredients and processing methods (such as preservatives
and irradiation) deliver proven safety benefi ts, but are not permitted
with organic foods. Handling any food requires the use of proper
food safety procedures.
Food Products “Certifi ed” Organic
The USDA organic seal on a
food product means it is certifi ed
organic and has 95 percent or
more organic content. The food
label is the consumer’s clue to
the different levels of organic labeling.
• “100 Percent Organic” means the food
contains only organic ingredients, not
including water and salt.
• “Organic” means the food contains at
least 95 percent organic products, not
including water and salt.
“Made with Organic Ingredients or
Foods” means the food contains at least
70 percent organic ingredients, not including
water and salt. The USDA organic seal also
means that certain processes and components
were not used. Specifi cally forbidden are
the following:
• Organic crops—
irradiation, sewage
sludge, synthetic
fertilizers, prohibited
pesticides, and
genetically modifi ed
organisms
• Organic livestock—antibiotics and
growth hormones
Producers of organic livestock must also
use 100 percent organic feed, provide animals
with access to the outdoors, and meet all
animal health and welfare standards.
Food products labeled organic are produced
and processed according to legal guidelines
and USDA specifi cations, then inspected by
a government-approved certifi er who verifi es
compliance with USDA organic standards.