Non-organic non-food ingredients
The following types of non-food ingredients are allowed to be used in organic processed foods. For more more details on any of these non-food ingredients please view our full standards here. We have noted the number of relevant standard for each of the ingredients below.
- Additives are added to food to alter its characteristics. Apart from baby food regulations, organic standards are the only regulations which restrict additives in food. Our standards ban most additives, though there are around 40 additives that are permitted, as listed in our standards. (See standards 40.8.6 and 40.8.7)
- Processing aids such as a raising agent in breadmaking that are not present in the final product. A full list of permitted processing aids is available here. (See standard 40.8.17)
- Water – any water used as an ingredient, or in the processing or cleaning of a food must be fit for drinking. (See standard 40.8.11)
- Salt can be used in organic products. Salt which contains anti-caking agents (that stops it clumping together) can only be used with our permission and providing that the licensee can justify to us why it is necessary. (See standard 40.8.12)
- Micro-organisms are allowed when used for baking and brewing. As well as lactic starter cultures for yoghurt and cheese. Enzymes, such as chymosin (rennet), are allowed in cheesemaking. They must be normally used in food production and not genetically modified, and preferably grown on organic substrates. (See standard 40.8.13 and 40.8.18)
- Vitamins and minerals and trace elements can only be used in organic products where the law requires them to be used. (See standard 40.8.14 and 40.8.15)