What is the difference between organic and natural products?

Organic foods are grown without artificial pesticides, fertilizers, or herbicides.


meat, eggs and dairy products are obtained from animals that are fed with natural feed and do not receive hormones or antibiotics. Natural foods are free of synthetic or artificial ingredients or additives. Foods labeled “natural” are different from those that are certified organic.

As established by the FDA, natural generally means that the product does not contain artificial flavors, colors, or preservatives. Know that the natural label has nothing to do with existing materials or practices for growing and processing the product. In other words, a product that advertises natural products as its main labeling is imprecise: it is not known how the product was cared for or how the animals were raised.

Organic products

have no genetically modified ingredients.

They are free of petrochemicals and have not been tested on animals. They undergo minimal processing so that raw materials do not lose their natural properties after extraction and processing. So what's the difference between natural and organic foods? In short, organic foods are USDA certified because they meet a strict set of requirements in terms of production and content. By contrast, “natural” is a descriptive marketing term that can be used with little or no restrictions.

The FDA does not regulate “natural” products and this continues to cause some confusion. Many consumers are surprised to learn that a food labeled as natural may contain GMOs, growth hormones, antibiotics, or anything else that the producer deems necessary.

Organic foods

tend to be more expensive than their all-natural counterparts, but they can have health benefits that make it worth the extra money. As they walk through the supermarket, consumers are bombarded by dozens of labels that say “100% natural”, “all natural”, “organic” and “non-GMO”, to name a few.

Companies that handle or process organic foods before they reach supermarkets or restaurants must also be certified. Contrary to what the public thinks, foods that claim to be “natural” can be heavily influenced by human activities. Unlike natural foods, which have little or no regulation, the organic label is strictly regulated by the USDA. In fact, many all-natural foods contain high-fructose corn syrup (HFCS), which is an artificial sweetener.

Globally, there are a few ways in which a product can qualify as organic, but it takes a lot to be able to show off the certification seal. Products can carry an organic seal after going through a strictly regulated federal certification program. So, while “certified organic” has real meaning, the truth is that the foods that consumers buy at a local farmers market are probably not certified as organic, however, they may be more qualified for the label than those that are certified. For example, organic honey can be more expensive than regular honey because it is a purer and more natural product.

In addition, natural and organic products that have fragrances can cause allergic or irritant contact dermatitis (ICD is an inflammation of the skin that is generally manifested by erythema, mild edema and peeling). The organic label isn't just a marketing tool for farmers; it's a way to ensure that the food being sold is safe and healthy. Because of this, there are a lot of obstacles that need to be overcome to get that “organic” label. .

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