Shop for organic ingredients at farmer’s markets, food co-ops, or specialty grocers with the USDA Organic seal on products.
Products labeled as organic must contain at least 95% organic ingredients that were grown, processed and handled without prohibited substances. Their ingredient lists must also include information on which certification agency provided this certification.
Butter
Butter is a yellow-to-white solid emulsion composed of fat globules suspended in water produced from cow’s milk cream churned into butter, used both as a spread at room temperature and as cooking fat for sauce-making, pan frying, baking and other culinary applications. Butter typically contains 80-90% dairy fat content and high levels of saturated fatty acids compared with other cooking fats such as olive oil or canola oil.
Organic butter comes from cows fed a diet free from synthetic fertilizers or pesticides, without antibiotics or growth hormones being added during production.
Organic butter can be combined with other organic ingredients in processed food and beverages to meet organic ingredient standards, making products that comply with organic ingredient requirements. Such products must display “Made with organic (insert up to three ingredients or food groups)” on their principal display panel and may bear the USDA Organic Seal; they cannot contain non-organic ingredients produced through genetic engineering, irradiation or sewage sludge production methods; in addition, organic butter must contain at least 70% total organic ingredients.
Sugar
Sugar is an indispensable food component, used in countless products around the world to add sweetness. Not only is sugar found in delicious treats like jams and jellies, it can also serve as a thickener for products like jams and jellies; add flavoring by browning baked goods; act as a stabilizer in dairy and grain products; as well as controlling freezing and crystallization in products like ice cream, candy syrups and bakery items.
Organic sugar is produced without synthetic pesticides, herbicides, fertilizers or growth regulators as well as genetically engineered organisms. Furthermore, processing takes place without using irradiation or chemical-derived processing aids like enzymes phosphates or citric acid.
To label foods as organic, all ingredients used must be approved by an accredited organic certification agency and undergo inspections by this agency to verify they meet strict government guidelines and are using organic ingredients in production of these food items. A product classified as organic must contain at least 95% organic ingredients while those that contain 70% or more may be labeled “made with organic” and listed on its ingredient panel with up to three organic food groups or ingredients as such.
Flour
Flour is a powder created by grinding grains, seeds, roots, or nuts (such as cricket flour) into powder form. It takes its name from the French term fleur de farine which translates to “the flower of meal.”
Flour is considered an agricultural product and may become contaminated through production, harvest, storage and transport due to soil, animal feces, diseased plants or insects. Microbial contamination can survive in flour for extended periods due to its low water activity – creating the risk of foodborne illness when integrated into foods.
In general, in order to claim organic status for flour bags or milled wheat products, they must be 100% certified organic. If their contents contain less than 70% organic ingredients, however, the label must still contain “organic” or “made with organic ingredients,” but cannot display the USDA organic seal. Labels bearing an organic claim must also list their certifying agent as well as list all organic ingredients used within. Moreover, certified products must comply with NOP organic production and handling regulations.
Chocolate
Chocolate is made from cocoa beans, the dried and partially fermented seeds from Theobroma cacao tropical trees, which must be grown within 20 degrees or less of the Equator in rainforest environments for best results.
Cocoa beans are roasted and ground into “cocoa liquor,” a mixture containing cocoa solids and cocoa butter. Cocoa solids provide flavanol antioxidants while cocoa butter adds texture and taste. Different kinds of chocolate contain different proportions of each component as noted by Bon Appetit.
Nonorganic natural flavors cannot be used in organic products, but according to USDA regulations they can be utilized by manufacturers if they are certified organic or meet certain restrictions outlined by the National List. Manufacturers must submit a Natural Flavor Questionnaire and verify that their nonorganic ingredient abides by restrictions in sourcing, identification, form and use as well as being certified organic by an approved third-party certifier.
