Some very discouraging truths about how the organic label is viewed by consumers.
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Some very discouraging truths about how the organic label is viewed by consumers.
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The organic Kalamata olives are being studied because of their antioxidant and cardioprotective properties.
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Research has shown that the diversity of the bacteria on an organic apple is far greater than on a conventional one.
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Armed with a $1 million budget, the University of California system’s first-ever institute for organic research has opened its doors to develop and adopt effective tools and practices for organic farmers.
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A new study out of Texas A&M confirms that insects present in the fields of organic farms cause a stress response in the plant, which increases antioxidant compounds.
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This December, the USDA will begin conducting the 2019 Organic Survey to gather up-to-date data on organic crops and livestock in the United States.
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In a disastrous and very dangerous policy move, the Trump administration has yet again prioritized the interests of chemical companies ahead of individual citizens.
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Despite being one of the hottest ingredients in the organic food industry, pea protein is still unknown by 55% of the people surveyed by Streetbees.
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A devastating look at what is happening at the USDA, where the damage is incalculable.
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With the cottage cheese industry experiencing a resurgence in popularity, Cornucopia rates more than 100 cottage cheese products from 24 brands.
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A new peer-reviewed study compared pesticide levels in the bodies of four families across the country on a non-organic and organic diet. The results? Pesticides in their bodies dropped up to 95% within one week on an organic diet.
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Within two years, 85% of all new CPG products have been removed from the shelves. Here’s an expert’s take on what to do.
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A ridiculous study making the rounds on the internet this week is promoting the idea that organic farming is worse for the environment than non-organic farming. The Organic Center responds.
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In a new study published in the journal JAMA Internal Medicine, 70,000 French adults were tracked for an average of 4.5 years and it was found that those who ate the most organic foods were less likely to develop certain kinds of cancer.
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According to a new study at Clemson University, while shoppers claim that sustainability initiatives influence what brands they purchase, most individuals do not notice these claims on a product’s packaging.
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Dr. Brian Ward, an organic vegetable specialist at Clemson University’s Coastal Research and Education Center, has developed a method for using “extreme bacteria” to produce an organic fertilizer so rich with ammonium that it rivals synthetic fertilizers.
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The USDA’s National Institute for Food and Agriculture has awarded $20 million in grants to fund research into improving production methods for organic food and feed.
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Research out of Sweden has shown the organic is superior to conventional farming when it comes to increasing beneficial fungi in the soil.
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With many more retailers selling organic and new direct-to-consumer channels, competition has brought the price of organic products down – something shoppers now expect.
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In a fascinating interview, Chuck Benbrook, PhD, one of the country’s leading organic researchers, talks about a wide range of issues, from CAFOs, conflicts of interest, GMOs and conventional agriculture controlling science.
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The Center for Disease Control recently did a study on the food safety of organic, which is incredibly misleading. The Organic Center sets the record straight.
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Jessica Shade, The Organic Center’s Director of Research, gives a recap of 2015 and what we should be looking forward to this year, including initiatives related to nitrogen pollution, soil health and antibiotic resistance.
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