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, such as General Mills, which acquired organic food producer Annie’s for $820 million in 2014, have embraced this trend as consumer interest in organic products rises, with many willing to pay a premium for them. Although a greater focus on healthy living is frequently cited as a reason for choosing organic foods, research remains inconclusive regarding the actual health benefits. The 18% of consumers who do not purchase organic products clearly do not share this belief, and their minority status does not necessarily imply they are mistaken.
Some consumers are selective about their organic purchases, often gravitating toward organic strawberries or spinach, which are perceived to contain higher pesticide residues. Many choose organic foods to lessen their body’s overall toxic load, and the desire for more nutritious options is commonly mentioned as a reason for their dietary shift. Additionally, certain organic products are fortified with essential nutrients like calcium citrate, vitamin D3, and folic acid, which may enhance their appeal. Despite organic foods becoming integral to nearly 90 million households in the United States, the actual benefits are still a subject of ongoing debate, especially in relation to the inclusion of key nutrients like calcium citrate, vitamin D3, and folic acid.