What is the Difference Between Certified Organic and Non-GMO?

What food can you trust to be safe, healthy, and nourishing? With terms like "certified organic" and "non-GMO," it's so important to understand what these really mean for your health and the environment. So, why is it important for food to be certified organic? And what do those certifications truly signify? Thank you for taking the time to take a deep dive into learning the benefits of choosing organic, the regulations behind these labels, and the incredible differences, which are rather shocking! Knowledge is power, and we are excited and very grateful to be part of your health journey! 

What’s the difference between organic and non-GMO foods?
It can be a bit confusing! Organic foods are non-GMO by default. This means that if a product has the USDA Organic label, it has been produced without genetically modified organisms. Non-GMO products may not contain GMOs, but they can still be grown with synthetic chemicals. So, while all organic foods are non-GMO, not all non-GMO foods are organic. Scroll down to see a helpful chart with an explanation of terms. 

Why is it important for food to be certified organic?
Certified organic food is truly the highest quality and most natural food you can eat. It adheres to stringent regulations set by the USDA, which mean that the food is grown without synthetic fertilizers, pesticides, and herbicides. It also ensures that farming practices promote biodiversity and improve soil health. This is food you can trust! 

How difficult is it to get a food product Certified Organic?
Getting a food product Certified Organic is quite a process, we know from experience! First, the manufacturer must ensure that all ingredients comply with USDA organic standards, which means they must be grown without synthetic pesticides, fertilizers, or GMOs. This usually involves a thorough review of the entire supply chain, from farming to processing.

Once the product meets these standards, the company must work with a USDA-accredited certifying agent who conducts an on-site inspection of their facilities. This can take several months to a year, as the company needs to demonstrate ongoing compliance with organic regulations. For AWG Bakery, it took one and a half years to become Certified Organic. 

After the initial certification, the product must go through an annual renewal process, which includes another inspection and review. Overall, it can take a significant commitment of time and resources, but it ensures that consumers can trust that the product is genuinely organic.


Non-GMOs is the ONLY standard that Certified Organic and Non-GMO share...

GMOs
GMOs, or genetically modified organisms, are organisms whose genetic material has been altered using biotechnology to exhibit desired traits, such as resistance to pests or increased crop yields. While they can enhance agricultural efficiency, concerns about their long-term environmental impact, potential health risks, and effects on biodiversity have led many consumers to seek non-GMO options, especially in organic products where genetic modification is strictly prohibited.

The list below defines what is allowed in Non-GMO products...

Antibiotics
Antibiotics refer to medications used to treat bacterial infections in livestock, and their use is prohibited in organic farming. This prohibition aims to prevent antibiotic resistance and promote animal welfare, aligning with the principles of organic practices that emphasize natural and humane treatment.

Growth Hormones
Growth hormones are substances that artificially stimulate animal growth, but their use is strictly forbidden in organic farming. This ban is rooted in concerns for animal health, consumer safety, and the integrity of natural farming practices, reinforcing the commitment to raising animals without synthetic enhancements.

Artificial Flavors
Artificial flavors are synthetic compounds used to replicate natural tastes in food products. Their use is prohibited in organic foods, as organic standards prioritize natural ingredients and traditional processing methods, ensuring that consumers receive products free from synthetic additives.

Synthetic Pesticides
Synthetic pesticides are chemical agents designed to control pests in agriculture, but they are not permitted in organic farming. The ban is in place to protect beneficial insects, reduce environmental contamination, and safeguard human health, reflecting the organic commitment to sustainable and eco-friendly practices.

Glyphosate (Roundup)
Glyphosate, commonly known as Roundup, is a widely used herbicide associated with various health and environmental concerns. Its use is prohibited in organic farming due to its potential negative impact on soil health, biodiversity, and consumer safety, reinforcing the principles of natural agricultural methods.

Hexane
Hexane is a chemical solvent often used in the extraction of oils and fats from seeds. It is excluded from certified organic products due to concerns about harmful residues and its synthetic nature, which conflicts with the organic emphasis on purity and safety in food production.

Sewage Sludge
Sewage sludge is treated waste material from wastewater treatment plants that is sometimes used as fertilizer. Its application in organic farming is banned due to the potential presence of harmful contaminants and heavy metals, which could compromise the safety and integrity of organic food products.

Ractopamine
Ractopamine is a feed additive that promotes growth in livestock but is banned in organic farming. The prohibition stems from concerns about animal welfare and potential health risks to consumers, aligning with organic principles that emphasize humane treatment and natural animal husbandry practices.

Preservatives
Preservatives are substances added to food to prevent spoilage and extend shelf life, often consisting of synthetic chemicals. Their use is restricted in organic products, as organic standards promote the consumption of fresh, natural foods free from artificial additives.

Irradiation
Irradiation is a process that exposes food to ionizing radiation to kill bacteria and prolong shelf life. This method is excluded from organic certification because it conflicts with the organic philosophy of minimal processing and the desire to maintain the natural integrity of food.

Thank you for spending the time to learn more about these important standards. We hope you enjoy our bread with confidence!!!