Skip to main content

Label Lingo

We all see these labels every time we go to the store, but do we really know what they all mean?!

I decided to delve into this a little bit more. Here's what I found: In 2002, the USDA's National Organic Program standardized label lingo so that consumers would know that when one product claimed 'organic' it meant the same thing as another product labeled 'organic.' I found this graphic at GlutenFreeResourceDirectory.com, but will include the details below - just in case you can't read it clearly. This is important!


100% Organic: All ingredients must be certified organic and processing aids must be organic as well. The name of the certifying agent must be on the label which may carry the USDA Organic seal.

Organic: Products must contain at least 95% certified organic ingredients. The remaining 5% (except salt and water), along with any non-organic processing aids (such as chlorine to wash packaging equipment), must be from a national list of substances the USDA has approved for use in organics. The product may carry the USDA Organic seal.

Made with Organic: Packaging cannot include the USDA seal, but at least 70% of the product must be certified organic; nonagricultural ingredients must come from the national list. The quality of organic foods is high, even at 70%.

Organic Ingredients: Below 70% organic, the product cannot claim on its packaging that it's organic, except to list specific certified organic ingredients on the information panel.

Natural: The USDA says that meat, poultry, and eggs labeled with this word must have NO artificially ingredients and be minimally processed. But the term isn't defined beyond those items. You can assume that 'natural' is synonymous with 'conventional.'

Fair Trade: Non-government organizations certify that growers receive minimum prices and community support from buyers and followed specific environmental practices. Standards aren't as strict as for 'organic' designations.

Free-Range: Birds such as chickens are sheltered and have continuous access to the outdoors, along with unlimited access to food and water. However, these claims are not certified.

Cage-Free: Birds can freely roam inside a building or room with unlimited access to food and fresh water. They're without cages, but can still be packed very tightly even when organic.

Grass-Fed: Animals receive most of their nutrition from grass throughout their lives but may also eat hay or grain indoors during winter. Animals may still receive antibiotics and hormones, according to the USDA.

No Added Hormones: Already true of organic, so it's conventional producers who tend to use this term, but there's no certification for these claims.

What do you think? Did you already know these distinctions and nuances of some fairly common label-terms? It's never bad to get a refresher.

Comments

  1. This was extremely informative! You've taught me a lot about organic labeling. I will think twice now when I read an organic label and not take it for granted. Thank you!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, CĂ©sar, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'MaĂ®tre Bonhome' VirĂ©-ClessĂ©. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce