Truth in labeling has long been a concern for consumers. And, though there are some regulations in place to protect us, it’s up to the consumer to understand what is— or is not — guaranteed by the terms used. Here’s a quick rundown of terms commonly used on food labels:

Certified Organic
National organic standards for organic certification were implemented in 2002. Referred to as NOP, the National Organic Program is administered by the USDA. No state has established standards for organic certification. The actual certification process is handled by private certifying companies or Accredited Certifying Agents. Indiana Certified Organic is currently the only ACA based in Indiana. It is operated by Cissy Bowman, who has long been associated with organic farming education in Indiana.

Organic labeled products must be 95 percent organic. Both may use the Organic logo.

Other Labels
Out of the 10 years of vigorous discussions prior to 2002 came three levels of USDA certification: 100 percent Organic, Organic and Made with Organic Products. Here’s what they mean.

100 percent Organic is a term that can apply to fruits, vegetables, meat and poultry. The label signifies the products were produced without the use of most synthetic and petroleum derived pesticides and fertilizers, any antibiotics, genetic engineering, irradiation and sewage sludge. Animals must eat 100 percent organic feed with no animal byproducts or growth hormones allowed. The animals must have access to the outdoors.

Products labeled Made with Organic Products must contain 70 percent organic products, but may not use the NOP Organic logo.

Unfortunately, there exists a 16-page National List of Allowed and Prohibited Substances, which identifies allowable substitutes that may be used if something is not available organically, and the natural substances that cannot be used.

Water and salt are also excluded from having to be organic, so the term 100 percent may not be completely accurate. However, the existence of third-party certifiers does give good credibility to the system as long as you understand the limitations of the National List, such as the salt and water.

Natural
Although this term is commonly seen on food and snack items, the USDA has only defined the standard for meat and poultry. Meat must be minimally processed without any artificial flavors, colors, chemical preservatives or synthetic ingredients.

However, meat raised using antibiotics is not excluded from using the term natural. The manufacturer decides use of the term, and the claims are not verified by a third party.

The term has no legal standards when applied to foods, and its lack of restrictions, such as the acceptance of antibiotic use, should be understood when purchasing meats or poultry.

No Use of Hormones
The USDA prohibits the use of hormones on pork and poultry products. Any claims made on pork or poultry packaging therefore must be followed by a statement that notes the use is already forbidden by federal regulations.

Hormone usage is allowed under USDA guidelines for beef. The use of terms to denote the exclusion of hormones, such as “No hormones administered” may be allowed with proper documentation. Third party inspectors are not required for either hormone or antibiotic claims, making the use of the terminology weak.

No Use of Antibiotics
Documentation must be provided to the USDA by the producer to demonstrate that the animals were raised without antibiotic use. However third party inspections are not required.

Poultry and Egg Terms
Legal terminology for poultry raised for meat and egg production has overlapping and distinct meanings.

USDA Certified Organic, as mentioned above, is approved by third parties under the guidelines. These USDA guidelines allow certain practices that some consumers have concerns with, such as beak cutting and forced molting. While access to outdoors is required, how much or under what circumstances is not defined. Generally speaking, you should assume that Certified Organic chickens are not spending time outdoors.

Conventionally raised. Although you may not see the term appear on the egg carton, most — at least 90 percent — of egg-layers are raised conventionally. Under industry guidelines the term means stacked battery cages with six hens to a cage, each hen having 67 square inches of floor space. This is just over 8 inches by 8 inches of space per bird.

Cage Free hens are also probably not spending time outdoors. Hens in this environment are generally inside large poultry sheds or warehouses. The term is defined by the USDA without any third-party verification. Beak cutting is permitted.

Free Range is defined by the USDA for poultry (not egg) production. According to the regulations, the animals must have access to roam and “forage freely over a large area of open land.” However, there are no third party inspectors regulation is minimal. Unless you know your farmer, do not assume that the chickens are actually spending time foraging outside.

Other Terms
Grass Fed — Defined by the USDA but not regulated, grass-fed animals are considered by many to produce healthier meat. Eatwild.com offers listings of farms with grass-fed animals, but no direct verification. Eat Wild guidelines restrict the use of grains and hormones, and include being raised outdoors as part of the criteria. The criteria also lead to a more sustainable farming system.

HoosierGanic indicates sustainable farming methods as well as locally raised food.

HoosierGanic is a self-policing term originated by growers in the Bloomington area in 2008. The term was coined in reaction to the federal government’s assuming control of the word organic. Many small farmers do not have the time, money or inclination to become federally certified. The costs may run several thousand dollars a year, depending on the acreage and crops grown. Instead, the farmers opt to use the terms “natural” or “grown without chemicals.”

Know Your Farmer
Even more baffled now? As with any government-run program with legal implications, food labeling can be confusing. That’s why many small farmers encourage you to ask them about their growing methods or animal care methods and invite you to visit their farms. ILG encourages you to know your farmer by shopping at farmers markets or subscribing to a Community Supported Agriculture program.

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