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Labeling of food is a growing source of confusion, critics say and chicagotribune.com reporter Monica Eng wrote on July 10, 2009, that; At first it may seem only right for Dean Foods, the nation’s largest organic dairy producer, to roll out a line of yogurts and milk marketed as “natural.”
But Dean’s announcement last week alarmed advocates of organic food, who say the burgeoning market for less expensive “natural” foods reaps billions from consumers while guaranteeing little or nothing in exchange.
Certified organic food products are regulated by the U.S. Department of Agriculture and produced by farmers and manufacturers under a strict set of rules. But the agency defines the term “natural” only for meat and poultry. In the rest of the food industry, the meaning is largely up to the producer.
Adding to advocates’ concerns, a new study shows wide confusion among American consumers about products aimed at the green market. Many mistakenly believe “natural” is a greener term than “organic.”
“They felt organic was just a fancy way of saying expensive,” said Suzanne Shelton, president and CEO of the Shelton Group, which conducted the survey and specializes in marketing sustainability to mainstream consumers. “They think ‘natural‘ is regulated by the government but that organic isn’t, and of course it’s just the opposite.”
“Don’t be fooled by products labeled ‘natural,’ ” said Marcia Schurer, author of “Fit Delicious” and president of Culinary Connections, a consulting and training firm. “Consumers should … look for ingredients that are as close to their natural state as possible.” For the full article, read Organic vs. Natural a Source of Confusion in Food Labeling.
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