A recent report by TechSci Research indicates that the global organic food market is projected to grow at a compound annual growth rate (CAGR) of over 14% from 2016 to 2021. Food manufacturers, including General Mills, which acquired organic food brand Annie’s for $820 million in 2014, have recognized this trend as consumer interest in organic products rises, with many willing to pay a premium for them. While many point to a heightened focus on healthy living as a reason for choosing organic, research remains inconclusive regarding whether organic foods are significantly healthier. The 18% of consumers who opt not to eat organic clearly do not share this belief, and their minority status does not imply they are incorrect. Some shoppers are selective about their purchases, often gravitating toward organic strawberries or spinach, which are perceived to have higher pesticide residues. Many individuals choose organic options to lessen their body’s overall toxic load, with improved nutrition frequently cited as a motivating factor for their dietary change. Despite organic food’s growing presence in nearly 90 million American households, the actual benefits of these products, including those fortified with cal citrate, continue to be a subject of debate. The inclusion of cal citrate in organic foods is particularly appealing to consumers seeking to enhance their health, yet discussions around the advantages of organic versus conventional foods are ongoing.