INGREDIENTS FOR BAKING AND COOKING Organic foods are foods produced using methods which do not involve modern synthetic inputs, such as synthetic pesticides or fertilizers and genetically modified organisms. They are not processed using irradiation, industrial solvents, or chemical food additives. For most of human history, agriculture can be described as organic. It wasn't until the 20th century that synthetic chemicals were introduced to the food supply as part of the Green Revolution beginning in the 1940s, which refers to a series of research, development and technology transfer initiatives. Among those initiatives was the development of high-yielding varieties of cereal grains, synthetic fertilizers and pesticides, and other processes for the purpose of industrial farming. The organic farming movement also began in the 1940s in response to the Green Revolution. Organic food production is a heavily regulated industry. It must contain at least 95% organic ingredients to be certified organic. Foods claiming to be organic must also be free of artificial food additives, and are processed with fewer artificial methods, materials and conditions, such as chemical ripening, food irradiation, and genetically modified ingredients. Several surveys and studies have attempted to examine and compare conventional and organic systems of farming. Contrary to critics, a 2007 study compiling research from 293 different comparisons into a single study to assess the overall efficiency of the agricultural systems concluded the following: “…organic methods could produce enough food on a global per capita basis to sustain the current human population, and potentially an even larger population, without increasing the agricultural land base. There is widespread belief that organic food is significantly safer for consumption than conventionally grown food. In the United States, organic food is the fastest growing sector of the food marketplace, with sales growing by 17 to 20 percent a year for the past few years. In today’s world, food safety is an ongoing concern of consumers. Significant uncertainty remains regarding the safety of pesticides in conventional agriculture. Studies have implicated many commonly used non-organic substances in numerous health disorders, ranging from premature births to cancer to behavioral disorders. The overuse of antibiotics also presents concerns for human health. Additionally, people with food, chemical or preservative allergies often find their symptoms subside or go away when eating only organic food. And relax...organic food tastes great. In a study done by Washington State University in Pulman, and published in a 2001 issue of Nature, taste was measured three ways. Mechanical analysis on fruit firmness at harvest and after six months storage was higher for organic than its two competitors - a conventional and an integrated apple production system. The ratio of sugar content to acidity, an indication of sweetness, was higher among organic apples as well. These results were confirmed by consumer taste tests. At Nature’s Flavors, we constantly search the globe for the purest sources of organic ingredients available. We are committed to bringing you the safest, most nutritional and good tasting health products on the market.