Then, on July 8, 2008, FDA issued a statement concerning the use of the term natural for products containing HFCS. “Upon careful review of the manufacturing process for high fructose corn syrup, the FDA found that HFCS can be labeled natural,” states Audrae Erickson, president, Corn Refiners Association. “HFCS contains no artificial or synthetic ingredients or color additives and meets FDA’s requirements for the use of the term ‘natural.’ HFCS, like table sugar and honey, is natural. It is made from corn, a natural grain product.”
Meat and poultry products follow another set of rules. These are governed by USDA’s Food Safety and Inspection Service (FSIS), which requires these products to be free of artificial colors, flavors, sweeteners, preservatives and other ingredients that don’t occur naturally in the food. In addition, “natural” meat and poultry must be minimally processed by methods that do not fundamentally alter the raw product. The label also needs to explain the use of the term natural, such as “no artificial ingredients.”
Walter Crawley, director of marketing, Kerry Ingredients and Flavours, Beloit, WI, notes there is some confusion surrounding the meaning of “natural,” as it can “vary based on the marketer’s definition,” he says. “For example, the phrase ‘all-natural’ can mean just about anything; it actually has no nutritional meaning whatsoever and isn‘t truly regulated by the FDA. Some marketers may define a natural flavor as, ‘all flavoring components are natural.’ Other marketers may define a natural flavor as, ‘all flavoring and nonflavoring components are natural.’”
Whole Foods Market, Austin, TX, is often a beacon in the industry for those unsure about which natural products are truly natural. “Because of the variances and lack of definition by the FDA, many suppliers and manufacturers refer to the Whole Foods guidelines as to what determines natural,” says Beth Fulmer-Boyer, vice president of sales, Asoyia, Iowa City, IA, referring to the grocer’s list of standards and ingredients that determine whether it will sell a product in the chain’s stores.
Labeling and certification
While there are many acceptable definitions of “organic” and “natural,” just who is in charge of enforcing and regulating certified organic claims? The Organic Food Production Act of 1990 established the standards for production, processing and certification of organic food. The National Organic Standards Board (NOSB) is the group responsible for developing guidelines and procedures to regulate organic crops. The NOSB members, who are from all four U.S. regions, assist the USDA Secretary in developing the standards for substances to be used in organic production, as well as advising the Secretary on other aspects of implementing the NOP.
NOP is a federal regulation created by USDA. The program is responsible for developing and implementing organic standards, as well as accrediting state agencies and private organizations to certify organic producers and handlers. There are four types of organic claims for labeling, according to USDA: “100% Organic,” “Organic” (95% organic ingredients), “Made with Organic (specified ingredients or food groups)” (at least 70% organic ingredients) and products containing less than 70% organic ingredients. (For complete details on these designations, see the NOP website, ams.usda.gov/nop.)
Food grown in any other country can be sold as organic in the United States, provided that all organic standards are followed and the organization is certified by a USDA-accredited official.