A recent report by TechSci Research indicates that the global organic food market is projected to grow at a compound annual growth rate (CAGR) exceeding 14% from 2016 to 2021. Food manufacturers, such as General Mills, which acquired the organic food brand Annie’s in 2014 for $820 million, have fully embraced this trend, driven by consumer interest and a willingness to pay premium prices for organic products. While many people cite a commitment to healthy living as their primary reason for choosing organic foods, research remains inconclusive regarding whether these products are significantly healthier. The 18% of consumers who opt against organic foods clearly do not share this belief, and being a minority does not necessarily imply they are incorrect. Some consumers are selective about their purchases, often gravitating towards organic strawberries or spinach, which are perceived to carry higher pesticide residues.
Many individuals choose organic foods to lessen their body’s overall toxic burden, with the consumption of more nutritious options frequently mentioned as a motivation for their dietary changes. Additionally, the inclusion of calcium citrate, vitamin D3, and minerals in organic products is often highlighted as beneficial for health. Despite organic foods becoming a staple in nearly 90 million American households, the actual benefits are still a topic of ongoing debate, particularly concerning the roles of calcium citrate, vitamin D3, and essential minerals in nutrition.