Organic

Organic refers to a method of growing and processing food that avoids most synthetic pesticides and fertilizers, genetically modified organisms (GMOs), and irradiation. Organic foods are produced from plants or animals that have not been treated with synthetic growth hormones or antibiotics. The USDA National Organic Program (NOP) sets standards for organic production.

The term 'organic' is not an ingredient itself but a label indicating how a food product was produced. It is applied to a wide range of foods, from produce and dairy to processed items like snacks and sauces, assuring consumers of specific farming and processing practices. Manufacturers use the organic label to appeal to consumers seeking products grown without certain synthetic inputs.

The 'organic' label primarily relates to production methods rather than direct health benefits of specific compounds. Some studies suggest organic produce may have lower levels of pesticide residues, but the health impact of these differences at typical consumption levels is debated. Regulatory bodies like the FDA do not evaluate 'organic' as a food additive. International bodies like EFSA and JECFA focus on the safety of specific food components, not the overall production method.