Terms like “organic”, “non-GMO”, and “free-range” are commonly used on food packaging with the implication that these products are healthier. However, National Geographic has sought to debunk some of these claims by explaining what these labels actually mean.

Products labeled “organic” must comply with a rigorous set of criteria and should consist of at least 95% organic ingredients. According to the United States Department of Agriculture (USDA), such products cannot contain pesticides, artificial colors, or preservatives and must be free of genetic modifications. Despite the rigorous standards for organic products, there is no firm evidence to suggest that they are nutritionally superior or safer than non-organic options, according to experts from the Harvard Kennedy School.

The labels “GMO” and “non-GMO” refer to whether or not a product contains genetically modified organisms. Despite common misconceptions, there is no significant nutritional difference between GMO and non-GMO foods. Some of the most common GMO crops grown in the U.S. for food and livestock feed include corn, soy, and sugar beets. Forward-thinking consumers must realize that non-GMO foods typically cost between 10% to 75% more and the “Non-GMO” label can sometimes be used as a marketing ploy.

The label “Certified Naturally Grown (CNG)” is similar to “organic”, indicating that the food was not grown with synthetic or GMO inputs. Although this label implies that the food is locally grown and minimally processed, there is no post-production lab testing, therefore, some CNG foods may still be contaminated with GMO substances due to cross-pollination with nearby GMO crop fields.

As for “natural” and “free-range” labels, these lack a formal definition according to Chris Berry, an associate professor of marketing at Colorado State University. Both terms are sometimes used for marketing purposes rather than as a guarantee of specific production practices.

In conclusion, while certain labels can help inform consumers of the type and quality of ingredients used in a product, they should not be the sole determinants of whether a product classifies as “healthy”.

Source: Experts break down ‘healthy’ food labels — some are just marketing ploys.