International snacks

The snacks section is becoming a platform for innovation: brands are actively experimenting with salty snacks, such as popcorn, to which they add new international flavors. Such fusion products can attract the attention of a wide audience and inspire consumers to try something unusual.

This trend provides an opportunity to discover different cultures of the world. It offers a combination of classic international snacks with original ideas. For example, a mixture of nuts with chili peppers and edamame oil, or original dried mangoes flavored with our signature chili powder.

Crispy textures

From crunchy cereals and muesli to fermented nuts, roasted chickpeas and mushroom chips, consumers are increasingly looking for products that add variety and texture to their breakfasts. Brands are refining popular chili chips to create even crunchier versions, and textured spices are becoming the main focus of salads and roasted vegetables.

Dehydrated fruits and candies are gaining popularity on social media as consumers appreciate their light and airy crunch. This trend is even making its way into drinks and desserts, from crème brulee and espresso martinis to pistachio-filled pastries.

Maintaining hydration

The popularity of reusable water bottles has already peaked, but consumers are now expecting more from regular H2O. They are looking for drinks with additional electrolytes and innovative ways to keep them hydrated. This trend is evident at product exhibitions, where new products such as electrolyte popsicles, sparkling coconut water, chlorophyll water, and even protein drinks are being introduced.

Alternatives are emerging on the market, such as cactus water with antioxidants and electrolytes, which is becoming a healthier option to replace sugary and artificially colored sports drinks. Even children can join the trend with interesting drinks in sachet formats or miniature coconuts with bright flavors.

Tea and its varieties

Tea is becoming more and more popular and is present literally everywhere – from desserts and granola with tea flavors to new brewing formats such as tea strips, cold brew bags in water bottles, and tea powders.

New products, such as herbal milk teas and sparkling teas, are also gaining momentum. Instead of the usual happy hours for adults, retro-style tea parties are gaining popularity, where consumers are looking not only for taste but also for benefits – drinks with adaptogens and other useful additives.

A new level of composting

Companies that have not yet completely abandoned packaging are increasingly choosing compostable materials and creating packaging that is partially or fully biodegradable. Some brands are going a step further and developing packaging that can be composted at home, without the need for specialized industrial facilities. In the fruit industry, they are working on creating product labels that can also be composted in commercial composting facilities.

More environmentally friendly beverages

Conscious alcohol brands strive to minimize their environmental impact. While natural and organic wines are no longer a novelty, companies are moving towards regenerative production methods and environmentally friendly packaging. For example, some companies plan to reduce the weight of bottles by 25% by 2026. At the same time, breweries and whiskey producers are experimenting with using ingredients such as drought-resistant fonio grain or kernel grown on regenerative farms.

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Increasing soil fertility through composting

Organic farmers actively use composting to improve soil fertility. This not only improves soil structure, but also reduces soil erosion, which is an important aspect in the fight against climate change. More fertile soil retains moisture, which helps farms withstand droughts.

Water conservation through mulching and crop rotation

Mulching and crop rotation are important methods that organic farmers use to conserve water in the soil. Mulch helps retain moisture, lowers soil temperature, and reduces the need for additional irrigation. Crop rotation, in turn, contributes to soil health by helping to preserve soil structure and nutrients.

Use of local plant varieties

Organic farmers are increasingly turning to the use of local plant varieties that are better adapted to local conditions and can withstand extreme weather conditions. The choice of such varieties ensures high resistance to diseases and pests, reduces the need for chemicals and reduces the risk of losses.

Multifunctional agricultural landscapes

Organic farmers also use agro-landscapes that include not only the main crops, but also plantings of trees, shrubs, and grasses. This not only promotes biodiversity, but also helps to retain moisture, reduces the risk of erosion, and maintains the ecological balance on the farm.

Innovation and research

Organic agriculture is actively implementing innovative approaches, particularly in the field of agronomy and biology. For example, the development of new plant varieties that are highly resistant to drought and other weather events is an important area of research. Farmers are also actively implementing new methods of water management, using renewable energy sources and efficient irrigation systems.

Support networks and cooperation

An important aspect of organic farms’ adaptation to climate change is interaction with other farmers, research institutions and organizations. Exchange of experience and cooperation allow for faster adaptation to new conditions by applying proven strategies and technologies.

Adapting organic farms to climate change is not a one-time process. It is an ongoing challenge that requires innovation, flexibility, and the ability to change. However, organic agriculture has already shown its ability to adapt to new conditions, thanks to its sustainable practices that contribute not only to environmental protection but also to long-term food security.

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Benefits of organic farming for small farmers

Higher prices for products

One of the biggest advantages of organic farming is the ability to sell products at higher prices. Consumers are willing to pay more for organic products because they are considered healthier and more environmentally friendly. This gives small farmers the opportunity to make a higher profit from a limited area.

Lower costs for chemicals

Organic farming does not use synthetic pesticides and fertilizers. This reduces chemical costs, which is a significant advantage for small farmers with limited resources. The use of natural methods of land treatment, such as composting and crop rotation, reduces dependence on expensive chemicals.

Improved soil quality

Organic farming preserves soil fertility through the use of natural fertilization and tillage methods. This allows farmers to maintain healthy soils, which in the long run increases yields and plant resistance to disease.

Resistance to extreme conditions

Organic farming is often based on principles that contribute to climate change resilience. High levels of biodiversity and soil water retention help farmers to cope with droughts and other extreme weather conditions.

Promoting ecological balance

Organic farming contributes to the preservation of biodiversity, reduces soil erosion, and minimizes environmental pollution. For small farmers, this can be an important aspect of their business if they want to work in harmony with nature.

Challenges of organic farming for small farmers

Higher initial costs

Switching to organic farming can be costly for small farmers, as it requires investments in certification, new tillage methods, and organic production equipment. These costs can be a heavy burden for farmers with limited financial resources.

Low yields in the initial stages

When switching to organic farming, farmers may face the fact that yields in the first years will be lower than when using chemical inputs. This can be a challenge for small farmers, especially if they find it difficult to secure a sustainable income while transitioning to organic methods.

Problems with markets

Despite the high prices, the organic market can be competitive and difficult for small farmers, especially if they do not have access to large retail chains or cannot establish direct sales channels. Sometimes small farmers have to fight for a place on the market with large producers.

The need for specialized knowledge and experience

Organic farming requires in-depth knowledge of agronomy, ecology, and biology. Small farmers need to be prepared to continuously learn and develop new skills in order to effectively manage an organic farm. This can be challenging for those who do not have sufficient resources to obtain such education.

Risk of diseases and pests

Without chemical pesticides, organic farmers may face an increased risk of disease and pest infestation. The use of natural control methods may be less effective at some stages, which can lead to crop losses.

Conclusion

Organic farming can be a profitable option for small farmers seeking to secure a stable income while maintaining ecological balance and soil health. However, a successful transition to organic production requires effort, investment, and specialized knowledge. The challenges faced by farmers can be overcome with good management, innovation, and support from organizations and government programs that promote sustainable agriculture.

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Organic food: find the differences

The first difference that catches the eye is the price. The question immediately arises – why does the same product, at first glance, cost more if it is labeled “organic”? How is flour for 5 dollars different from flour for 20 dollars? Some people will shrug their shoulders and just choose the cheaper one. But we’ll find out what the difference is.

Organic farming

First of all, organic products are those that are not grown using GMOs, synthetic pesticides and growth regulators, which are the most dangerous to health.

For example, flour labeled “organic” will be produced from grain grown without the use of synthetic fertilizers that accelerate growth and in a place where there are no plants with harmful emissions in the vicinity.

It should be noted that “organic food” is not a modern invention. All the components of the product mature naturally, thanks to the sun, water and care in environmentally friendly conditions. And only organic biofertilizers and biopreparations are used to fertilize the soil and protect plants from diseases and pests. The same organic farming was practiced by our ancestors, but because of the pursuit of the number of crops had to resort to various tricks, which are not always well reflected in the quality of the product. The essence of organic farming, unlike mass farming, is the complete refusal to use chemicals and other additives that can harm health, as well as the soil. As a result, farmers get an ecologically clean crop.

Healthier and tastier

Black bread

And what does it mean to have a product grown under organic conditions? And by the fact that this product, first of all, is healthier, because it does not contain pesticides, nitrates and other harmful things that our body does not need. Of course, the result of the impact here is very delayed – all this affects our body gradually, until somewhere by the age of 50 years do not start problems with blood pressure, blood vessels and so on. True, we write it all off to age, but our health is influenced by many factors. And what we eat is not the last of these factors! If not the first.

The taste of organic products is much brighter and tastier, which is not surprising, because they grow in natural conditions.

Conservation of natural resources

Organic farming allows you to preserve the soil used.

After all, chemical treatment sooner or later exhausts the land and it becomes simply unsuitable for crops. As a result, hectares of land stand empty and the ecosystem is disturbed. Since organic farming prohibits the use of herbicides and other chemicals to kill weeds and pests, much more resources are required to care for the soil. This also accounts for the higher price of organic produce.

Organic production

Certifying organizations not only monitor the quality of farming, the entire production cycle is monitored. In organic products you will not find flavor and appearance enhancers, as well as additional additives that seem to facilitate the process of preparation, but in fact then affect our health.

Ecolabels for organic products

Ecolabels

In the advantages of organic products we have understood, now we will learn how to distinguish a really high-quality product from the unsubstantiated label “organic”, behind which unscrupulous manufacturers can hide ordinary mass-produced products.

There are certificates of organic products recognized worldwide. The presence of such signs on the package guarantees that the product is really grown according to all the rules, without the use of pesticides, GMOs, harmful chemical fertilizers.

One of such signs is “Euro-leaf” (Euro-leaf) – a sign of the European system of certification of organic products. This mark is mandatory for all organic products sold in the European Union.

Some countries have their own national certification systems. One such country is Germany. The “Bio-Siegel” mark (Bio-Siegel) imposes more requirements to the quality of products than the organic marks of the European Union certificates, that is why German residents buy eco-products with the “Bio-Siegel” mark more willingly.

Sweden (“KRAV”), Switzerland (“The BIO Suisse Bud”, “The BIO-Bud”), France (“AB”), England (“Soil Association”) and America (“USDA organic”) also have their own certification systems.

If you see one of the certification marks on the packaging, you can be sure of the quality of the product and that the label “organic” is not an advertising ploy!

The post How is Organic Food Different from Conventional Food? appeared first on OrganicLinksAll.

Why are organic products so important and useful for your baby?

Organic foods, unlike conventional foods, cannot contain GMOs because they are grown without the use of chemicals (pesticides and agrochemicals), and therefore they are safe. They contain the full range of vitamins provided by nature. They grow on clean land and ripen exactly as long as nature provides, contain more pulp and less water, are better stored, and retain nutrients longer. In addition, the natural ripening time of fruits gives them a rich aroma and flavor.

How to distinguish organic products on the store shelf?

Organic products can already be bought not only in specialized stores, but also in regular supermarkets. The first and most important source of information is the product packaging, the layout of which is approved by the certification body during the certification process.

The most important thing to know is that the labels that say “environmentally friendly product”, “natural” or “100% natural product”, “bio”, “traditional”, “homemade”, “organic”, etc. do not guarantee the safety of this product and do not confirm its organic nature!

Certified organic food can be recognized by a special label on it. Labeling helps you find the right product and not get confused when studying its composition. It is also a guarantee of quality.

Organic products in the world

Like every epoch-making novelty, the organic movement has gone through all the classic phases of development: first it was ridiculed, then persecuted, and finally its benefits are becoming apparent around the world. Today, 37 million hectares of agricultural land in the world are considered organic: if we take all the agricultural land of our planet as 100%, then 0.9% will be occupied by organic production. Approximately one third of the world’s organic farming area and more than 80% of producers are located in developing and emerging markets. Switzerland (153 euros), Denmark (142 euros) and Luxembourg (127 euros) have the highest per capita consumption of organic products per year.

The organic market is at the initial stage of development… However, every year the number of products that can be called organic is rapidly increasing. And already the number of organic food products of Ukrainian origin that can be found on the Ukrainian market is about 150. Among them are organic vegetables, fruits, berries, honey, juices, various cereals, flour, sugar, dairy and meat products.

Due to the demand for organic cereals and their necessity for proper and healthy nutrition, the range of such products is expanding every year and already includes eight items: buckwheat, barley, wheat, corn, pearl barley, semolina, millet and split peas.

The problem of “clean” food is especially relevant in children’s age, as it is in early childhood that the foundations for good health in the future are laid. Eating “organically” means not only increased saturation of the body with nutrients from food, but also a reduction in the level of intake of pesticides, nitrates, food additives and genetically modified substances from intensive farming products.

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Characteristics of organic products include:

1. Certification: Organic products must be certified by the relevant organizations that verify that producers comply with organic farming standards. These certificates are a guarantee that the products meet all the requirements of organic production.
2. Eco-labels: In addition to certification, organic products often have special eco-labels that identify them as organic. These can be labels approved by national or international bodies, such as USDA Organic in the United States or EU Organic in the European Union.
3. Absence of synthetic additives: Organic foods do not contain synthetic preservatives, colors, flavors, or flavor enhancers, making them more natural and safer to consume.
4. Ethical production: The production of organic products is often accompanied by ethical standards, which includes humane treatment of animals in the case of livestock products, as well as fair working conditions for employees.

The difference between organic and conventional products lies not only in the methods of production, but also in the philosophy behind the process. Organic producers strive not only to provide a quality product, but also to preserve the ecosystem in which they operate and contribute to the sustainability of the agricultural sector. This makes organic products attractive to consumers who care about their health and the health of the planet.

Benefits of eating organic food

Consuming organic food has a number of benefits that make it attractive to many consumers, both from a health and environmental perspective. First, organic foods are characterized by the absence of pesticides and synthetic chemicals that are commonly used to protect crops in conventional agriculture. This means that consumers reduce the risk of exposure to undesirable substances that can accumulate in food.

Health is one of the key reasons why people choose organic products. They tend to contain higher levels of antioxidants, which help protect the body’s cells from damage and can also have a positive impact on the cardiovascular system. Studies show that organic dairy and meat may contain more omega-3 fatty acids, which are important for maintaining brain and heart health.

Organic food also has a positive impact on the environment. Growing organic crops helps to preserve biodiversity, improve soil quality, and reduce water pollution, as they use natural fertilizers and pest control methods. This, in turn, helps to conserve natural resources and maintain ecosystems.

The popularity of organic products is also growing due to increased consumer awareness of ethical production. Many organic farms adhere to animal welfare standards that prohibit the use of growth hormones and antibiotics. This reduces the risk of developing antibiotic resistance, which is an important problem in modern medicine.

Thus, choosing organic products can be a significant contribution to taking care of your own health and the environment. However, in order to confidently choose high-quality organic products among a wide range of products, you should know how to check their quality and authenticity, which will be discussed in the next section.

How to check the quality of organic products

Choosing organic products among a wide range of products can be a real challenge for every consumer. To be sure that you are buying a truly organic product, you should pay attention to several important aspects.

Certification is one of the main signs that confirms the organic nature of a product. Organic certification is a process that ensures that a product is produced according to certain environmental standards. These include avoidance of synthetic chemicals, genetically modified organisms, and strict processing and packaging requirements. Requirements may vary from country to country, but in general, a certified organic product should always be verified by an independent body. Look for the appropriate logo or label on the packaging to indicate certification.

In addition to certification, it is important to be able to visually assess the quality of the product. For example, fruits and vegetables should be free of obvious signs of rot or damage. Organic products may be less attractive in appearance than their non-organic counterparts, but this is often a normal sign of naturalness. If a product looks too perfect, however, it may be suspect.

The smell can also be an indicator of quality. Genuine organic products have a natural, fresh aroma. If they smell like chemicals or have no odor at all, this may indicate that they are not organic.

Packaging assessment also plays an important role. When choosing organic products, you should pay attention to the environmental friendliness of the packaging. The use of recycled or biodegradable materials may indicate the overall environmental responsibility of the manufacturer.

Remember that being knowledgeable and attentive when shopping will help you avoid disappointment and ensure healthy and environmentally friendly food for you and your family. Always check the information, follow the tips for evaluating products, and don’t be afraid to ask questions to sellers or consultants in the store. This will help you avoid pitfalls that may arise when choosing organic products.

New technologies in the field of organic agriculture will have a significant impact on increasing production efficiency. In particular, agrotechnologies such as vertical farms, hydroponics, and aquaponics are expected to spread. These methods will allow growing organic products in urban areas, reducing dependence on traditional land resources and at the same time reducing transportation costs. In addition, the development of biological plant protection products and natural fertilizers will help reduce the environmental burden.

It is also worth paying attention to the growing influence of digital technologies that can transform the organic market. The use of blockchain to track the origin of products will provide greater transparency for consumers, while artificial intelligence will help optimize production processes and reduce costs.

Thus, the future of organic products looks promising, as consumers are increasingly choosing environmentally friendly and socially responsible solutions. However, as in any industry, success will depend on the innovativeness of producers and their ability to respond to changing market needs.

The post How to Choose the Best Organic Products in the Store appeared first on OrganicLinksAll.

Environmental sustainability

Organic food production without the use of synthetic fertilizers, pesticides and GMOs reduces the negative impact on soil, water and biodiversity. Local production reduces transportation costs and CO₂ emissions, reducing the ecological footprint of food.

Supporting public health

Organic foods do not contain artificial additives, chemical pesticides and antibiotics, which reduces the risk of developing chronic diseases.
Consumption of fresh, local products retains more vitamins and nutrients.

Economic development of the regions

Supporting local farmers helps to create jobs and develop agriculture. The proceeds stay in the community, which strengthens the local economy.

Ensuring food security

Local production reduces dependence on imported products, which is especially important in times of crisis. The diversity of local varieties and types of crops helps to adapt to climate change.

Preservation of traditions and culture

Growing organic food contributes to the revival of traditional farming and crafts. Promoting local products helps to preserve the gastronomic culture and identity of the region.

Conclusion

The development of local organic food production is not only a step towards a healthier diet, but also a contribution to environmental safety, economic stability and sustainable development of society. By supporting local producers, we contribute to our health, the well-being of the community and the preservation of nature.

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Myth 1. Expensive and inaccessible

When the first organic products first appeared, only a few people could afford to eat them. But now everything is changing – many supermarkets have separate shelves with organic products, specialized stores operate, and online markets offer a wide range of products.

The market is filling up, and a middle-income family can already build its diet on organic products. They are indeed more expensive than conventional products, but we need to think about what we want to pay for – food that will help maintain our health, or medicine? There are people who have been forced to switch to organic food because of their health condition and feel better. Shouldn’t we do it in advance, without waiting for problems?

Myth 2. It’s bland and tasteless

Those who are accustomed to dishes richly flavored with artificial flavor enhancers and flavors will not immediately appreciate the natural taste of organic food. As well as any other products that are not stuffed with additives. By experimenting with recipes almost every day, you can try different products, new combinations, and, in my opinion, organic food is superior to industrially grown products. A naturally ripened cucumber tastes better than a cucumber that grew on stimulants and absorbed all the fertilizers. Dishes made from organic grains, vegetables, fruits, spices and herbs have more subtle flavor nuances, richer textures, and a more complex and interesting aroma. No wonder restaurants actively include organic items on their menus.

Myth 3. It is difficult to cook

Many people believe that organic products are some strange products that are not typical for us, and it is not clear what to do with them in the home kitchen.

But organic does not mean exotic. Organic food is not only goji, chestnut flour or coconut cream. It is also oatmeal, tomatoes, and even potatoes with pumpkin – anything that is grown organically.

Moreover, even the exotic quinoa grain is no more difficult to prepare than the usual buckwheat, and couscous is even easier: pour boiling water over it and you’re done! The same almond cream is used as usual – even in cream soup, even in desserts. And given the fact that many of yesterday’s exotics, such as olives or avocados, have long been ingrained in our diet, I don’t see any difficulties at all with mastering their organic versions.

Myth 4. Monotonous and not presentable

Couscous with raisins and mint, cucumber, mango, chili and lavender flowers. Vegetable wok with oatmeal and sesame seeds.

Quinoa, avocado and feta salad in fresh tomato with quail egg. Olive, walnut and lemon topinata with crusty bread.

Creamy green pea soup with almond milk. Ravioli with mushrooms in almond cream sauce with truffle paste. Ravioli with vegetables in orange and tomato sauce.

All with appropriate seasonings. Dessert – gluten-free flour tartlets with chestnut cream and coconut ice cream with natural vanilla and berry sauce. In addition to ice cream, all this can be prepared in the home kitchen.

Myth 5. Farm ice cream is better

In fact, “farm” is not about the quality and environmental friendliness of food, but about the way it is organized: there are agro-companies and factories, there are personal households, and there are farmers. Needless to say, some farmers can comply with all the standards of organic farming, while others follow conventional agricultural technologies – with the use of chemical fertilizers, herbicides and pesticides. And still others pour and spray as much chemicals as they can, just to grow more than their neighbors. Farm products will not necessarily be safer, healthier, or tastier than those produced on the fields of agricultural holdings. But if the farmer has received an organic certificate for his products, that’s another matter.

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Origin and Essence

When we talk about natural products, we mean those that have been grown or produced without the use of synthetic substances, artificial colors, flavors or preservatives. These products have natural ingredients and do not contain artificial additives. They can be either plant-based or animal-based and are generally regarded as safer and healthier to consume.

Natural foods can be fresh or processed, but the key characteristic is the absence of artificial ingredients in their composition. For example, organic vegetables and fruits, honey, meat and dairy products without GMOs can be considered natural foods.

Organic products: What distinguishes them from natural products

Organic products go a little further than just being “natural”. These are products that are grown or produced in accordance with established organic standards. The main idea behind organic agriculture is to avoid the use of chemical pesticides, artificial fertilizers, and GMOs.

An important feature of organic products is the use of organic farming methods that help preserve soil fertility, biodiversity and water resources. Organic products are certified, which confirms their compliance with the established standards of organic production and the corresponding label (pictured).

The types of organic products can include organic vegetables and fruits, cereals, meat, dairy products, eggs, as well as organic drinks and snacks.

The benefits of natural and organic food

Both types of food have their own health and environmental benefits:

1. Health benefits: They contain fewer chemicals that can be harmful to health, so consuming natural and organic foods can reduce the risk of developing various diseases.
2. Higher nutritional value: Because they are grown without artificial fertilizers and pesticides, organic foods can contain more nutrients and antioxidants.
3. Taste and quality: Many consumers note the richer taste and flavor of organic and natural products compared to their conventional counterparts.
4. Environmental sustainability: Organic agriculture contributes to the preservation of soil resources, biodiversity, and reduces emissions.

Consumption of natural and organic products has grown significantly in recent decades, and this is not surprising. People are becoming increasingly aware of the importance of healthy eating and environmental sustainability. Organic and natural products not only contribute to improving our health, but also help to preserve the environment for future generations.

Conclusion

Natural and organic products play an important role in supporting our health and the environment. Although they may be a bit more expensive than their synthetic counterparts, it is a price worth paying for their impact on our well-being and future. By choosing natural and organic food, we are contributing to the preservation of nature and our health!

The post What are the Benefits and Differences between Organic and Natural Products appeared first on OrganicLinksAll.