“Some ingredients, such as colors and flavors, are newer to the organic trade and are not as readily available as their conventional counterparts,” he adds. “While the market for organic flavors is growing, and so are its suppliers, one might want to look beyond the geographical borders of the U.S. market and source some of these ingredients overseas. Europe, with an abundance of organic ingredients, has many suppliers that are NOP-certified or diligently working towards it.”
|ARE ORGANICS HEALTHIER?
A number of consumers think so. A consumer trend that started in Europe and now growing in the U.S., is to want “kitchen cupboard ingredients” on food labels.
Public debate continues regarding the health benefits to be gained from eating organic food. While many studies claim that eating organic means that you are likely to be getting more vitamins and minerals per mouthful, especially vitamin C, magnesium and iron, there are others that have shown no significant nutrient difference between organic and conventionally raised foods.
The most recent is a meta-analysis of 94,000 food samples ranging across 20 different crops. The sample data was supplied by the USDA's Pesticide Data Program and the California Dept. of Pesticide Regulation. The USDA data showed 73 percent of conventionally grown produce had at least one pesticide residue, while only 23 percent of organically grown samples of similar crops contained residues. The California data showed multiple pesticide residues nine times more often in conventionally grown food.
A United Nations Food and Agricultural Organization study concluded, "Organically produced foods have lower levels of pesticide and veterinary drug residues and, in many cases, lower nitrate contents."