Going Organic?

The key with organic baking is finding the right substitutes.

The key with organic baking is finding the right substitutes.

Organic products start with organic ingredients. But not just any organic ingredients — they must be certified by the USDA National Organic Program (NOP), grown and processed with organic farming methods, and grown without synthetic pesticides, bio-engineered genes, petroleum-based fertilizers or sewage sludge-based fertilizers.

How do I certify my products?
You’ll have a process to go through, where an organic certification agency will approve all packaging, artwork, sanitation, and chemical and pest control. You’ll also need a registration and business license, costing $2,600. Expect 12 to 16 weeks for the whole process.

What if not all my ingredients are organic?
Don’t worry, the USDA Organic seal allows for up to 5% non-organic ingredients (95% organic ingredients). In addition, ‘Made with Organic’ products require 70-94% organic ingredients.

Want some help with organic formulation? Find out how!


About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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