Ground-breaking new research finds MORE clear nutritional differences between organic and non-organic produced food and drink - supporting our own independent analysis
A new study published in February 2016, in the British Journal of Nutrition, shows organic dairy products and meat contain around 50% more beneficial omega-3 fatty acids than non-organic.
The study is the largest systematic reviews of its kind globally and led by Newcastle University and a team of international experts. Key findings
*both organic milk (dairy like yoghurt) and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products
*organic meat had slightly lower concentrations of two saturated fats linked to heart disease
organic milk and dairy contains 40% more conjugated linoleic acid (CLA) (CLA has been linked to a range of health benefits including reduced risk of cardiovascular disease, certain cancers and obesity)
*organic milk and dairy contains slightly higher concentrations of iron, Vitamin E and some carotenoids
*organic milk contains less iodine than non-organic milk
*Organic food is nutritionally different. How we farm affects the quality of the food we eat: in 2014, scientific research found significant nutritional differences in organic fruit and veg compared to non-organic; now this has extended to meat and dairy.
*Organic meat has significantly higher levels of nutritionally beneficial polyunsaturated and omega-3 fatty acids and less harmful saturated fats that contribute to heart disease.
There is strong evidence that Omega-3 fatty acids reduce the risk of heart disease and dementia.Click to read moreBelow you can view our own independent analysis of our organic beef, milk and yoghurt which this new research supports.