Organic foods are one of the biggest fads right now in the food industry. But for many people, it is a term to make produce more expensive. Is it as healthy as many people make it out to be? Is it really that much healthier for you? This week’s web seminar explores and explains into detail the differences between the ‘unadulterated’ produce and the inorganic product. From the beginning of the produce to when it lands in our kitchen, the web seminar will compare how an organic produce is dealt with as opposed to their inorganic sibling.
Synopsis: Organic vs. Non-Organic: What’s the Difference?
This webinar will discuss organic and non-organic foods and the differences in food technology, quality and labelling, including:
- The Low-Down on Organic Foods
- Ingredients, contact substances and modification methods
- Food additives, pesticides and other substances
- Organic vs. Non-Organic: What’s the Difference?
- Quality Differences
Has this web seminar changed the way you approach inorganic food? Do you have to change your spending habits in regards to this topic?
This is part of the IFSQN webinar series on food safety