Whether the cereal is certified ‘organic’ with 95% organic ingredients, or in the ‘made with organic’ category, Marroquin adds that “it should be the goal of every organic cereal manufacturer to take continual strides toward including as many organic ingredients as possible. Today, there are more minor organic ingredients than ever. Just five years ago, it was virtually impossible to find certified-organic inulin, guar gum, lecithin or rosemary antioxidant. Today, these minor ingredients, and more, are all available certified-organic.”
Of ingredients and lists
Such minor ingredients are considered organic-compliant, and are listed in Section 205.606 of USDA’s National Organic Program National List of Allowed and Prohibited Substances (sometimes known as the “606 list”). These ingredients are nonorganically produced agricultural products allowed as ingredients in foods labeled as “organic” (made with 95% certified-organic ingredients) or “made with organic” (at least 70% certified-organic ingredients) because an organic version is not commercially available.
“The 606 list is an ever-evolving one,” says Linderman. “Processors need to make a continuous effort to keep current and informed regarding the availability of new organic ingredients or else they may encounter regulatory issues when it comes time to get their certification renewed.”
There’s also the “605 list.” Section 205.605 lists nonagricultural substances allowed as ingredients in “organic” or “made with organic” foods. It includes nonsynthetics often used in breakfast cereals, such as dairy cultures, potassium chloride and yeast, as well as synthetics such as ascorbic acid, carbon dioxide, silicon dioxide and tocopherols.
“Ingredients on the 605 list are organic-compatible,” says Linderman. “However, even though there are synthetic ingredients allowed in organic foods, there are ways to manipulate other organic ingredients to achieve like results. For example, organic rice bran extract can replace the releasing agent silicon dioxide—on the 605 list—in many formulations, including extruded breakfast cereal.
“This ingredient option not only increases the overall organic percentage of the finished product, but also makes a cleaner, less-chemical ingredient declaration that sits better with today’s organic consumer,” Linderman adds.
Some listed ingredients aid shelf life, such as deodorized organic rosemary extracts, which can prevent the oil and/or fat in breakfast cereal from going rancid. “These products are powdered for convenience, but liquid versions can be provided,” says Rodger Jonas, director of national sales, P.L. Thomas & Co., Morristown, NJ. “This natural anti-rancidity agent can effectively replace synthetic preservatives often used in conventional breakfast cereals to extend shelf life.” He cites use levels of 300 ppm of the total weight or 1,000 ppm of the oil used, with addition during the mixing stage.