27th January 2016
Sales and demand of organic food have been rising again after an uncertain 2014-15, buoyed on by stronger claims of benefits to health, a more natural way of production and an overall improvement in taste.
Organic food and its health benefits have fallen under the most scrutiny. Current thinking suggests organic food is more nutritionally dense and is less exposed to pesticides when compared to foods produced by conventional farming methods.
As well as research that attributes organic foods to a lower risk of type II diabetes, hypertension and cardiovascular disease, a range of studies have also gone as far as establishing a link between organic food and the health of infants and mothers during pregnancy.
You can read the full article HERE
Food Labelling Services comment:
Organic food production has to comply to strict standard. This is also reflected in the labelling of organic food products. Foods may be labelled "organic" only if at least 95% of their agricultural ingredients meet the necessary standards. Since 1 July 2010, producers of packaged organic food have been required under EU law to use the EU organic logo. However, this is not a binding requirement for organic foods from non-EU countries. Where the EU organic logo is used, the place where any farmed ingredients were produced must be indicated. For further advice, please contact Food Labelling Services - see contact details HERE