There’s a lot of discussion how consumers perceive bioengineered-free and organically grown foods. Specifically, Non-G.M.O. Project verified and U.S. Department of Agriculture (U.S.D.A.) Certified Organic may suggest to some Americans that this ingredient is better for you or more transparent, according to senior editor Charlotte Atchley in Baking & Snack’s April issue.
The Organic Trade Association reports that revenues of organic have experienced steady — even robust — growth over the past two decades. Moreover, non-G.M.O. new product claims grew by more than 40% from 2013 to 2016, according to Mintel. The problem is there seems to be an insufficient supply of U.S.D.A.-certified organic wheat or Non-G.M.O. Project verified grains to keep pace with this surging demand.
Ms. Atchley noted that non-G.M.O. and organic certifications are expensive and time consuming to achieve even though those ingredients sell at a premium price. It takes a significant investment for farmers to commit to the transition to the realm of certified-organic and non-G.M.O. crops. To meet the rising requests from consumers for organic snacks and baked foods, bakers need for a greater number of members of the farming community to get involved.
Ms. Atchley suggested more of them may want to make the commitment to become certified organic growers. However, she described the certification process to organic as intimidating and expensive. Transitional organic certification might provide the incentives — and the return on investment — to bolster the supply of organic and non-G.M.O. to help the bring these products further into the mainstream.