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Natural, Organic, & Bioengineered Foods definitions

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  • Natural Foods
    Products often marketed as free from artificial additives, but lacking a standardized or regulated definition in the food industry.
  • Organic Foods
    Items produced under USDA standards, excluding synthetic pesticides, GMOs, irradiation, antibiotics, and hormones.
  • USDA Organic Certification
    Official recognition ensuring compliance with federal organic production and handling requirements.
  • Synthetic Pesticides
    Man-made chemicals prohibited in organic farming, used to control pests in conventional agriculture.
  • Irradiation
    Process using radiation, such as x-rays, to kill bacteria in foods, not permitted in organic products.
  • Antibiotics
    Drugs used to treat or prevent bacterial infections in animals, restricted in organic animal product production.
  • Hormones
    Substances regulating animal growth, banned in the production of organic animal-derived foods.
  • Phytochemicals
    Plant compounds potentially linked to health benefits, often found in higher amounts in organic produce.
  • Genetically Modified Organisms
    Living things with DNA altered through biotechnology, often to introduce traits like pest resistance.
  • Recombinant DNA Technology
    Method of combining genetic material from different organisms to create new traits in crops.
  • Transgenic Foods
    Edibles containing genes transferred from unrelated species to confer specific characteristics.
  • Bioengineered Label
    Required disclosure on foods containing genetically modified ingredients, sometimes presented as a QR code.
  • BT Proteins
    Toxins produced by certain bacteria or engineered plants, targeting specific insect pests like caterpillars.
  • Herbicide Resistance
    Trait enabling crops to survive applications of weed-killing chemicals, commonly engineered into soybeans and corn.
  • Glyphosate
    Widely used herbicide to which some genetically modified crops are engineered to be resistant.