Flavor University Podcast
Flavor University Ep. 12: Organic from a Regulatory Perspective
Dec 22, 2021
Regulatory Analyst Jennifer Von Schnase and Regulatory Specialist Amie Talbert discuss the complexities of organic food regulations. They touch on topics such as what qualifies as organic, the differences in regulations between countries, and the challenges of formulating organic flavors. They also mention the impact of the pandemic on operations and share their favorite flavors.
28:53
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Quick takeaways
- Organic food must meet specific criteria to be labeled as such, including non-GMO ingredients and certain processing methods.
- While organic and natural are different terms, choosing between them is subjective and depends on consumer preference.
Deep dives
What is Organic?
Organic food is defined by certain rules and criteria. It prohibits genetically modified organisms, ionizing radiation, and eating sewage sludge. Only certain processing methods are allowed, and the ingredients must be non-synthetic. To be labeled as organic, 95% of the ingredients must be certified organic. While flavor might not be significantly different, the goal is to create flavors that meet organic standards and still taste good.
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