Get Non-organic Ingredient Processing Aid Declaration

Per the USDA's definition of organic, related to labeling products, any multi-ingredient or processed product must contain at least 95% organic ingredients to be called “organic.” The percentage is measured by weight or fluid volume, excluding water and salt.

Citric acid is exclusively produced by fermentation with filamentous fungus Aspergillus niger. The industrial production is performed using carbohydrates or agro-industrial residues as substrates by three different type processes: submerged, surface, and solid fermentations.

Salt is a mineral, not a product of agriculture, and therefore cannot be certified organic.

Citric acid is a natural, weak, organic acid that is found in many fruits and vegetables, especially citrus fruits.

Citric acid is an organic compound with the chemical formula HOC(CO2H)(CH2CO2H)2. It is a colorless weak organic acid. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.

Citric acid, used widely as a preservative in organic foods, is another problem. Citric acid is commonly derived from a fungus, Aspergillus Niger, which may be GM. The fungus is combined with a substrate made from commodity corn, which could also be GM.

Organic: Organically produced agricultural products can be certified organic. Organic Compliant: Fermentation products such as citric acid and lactic acid that come from non-GMO crops and not made by excluded methods can only ever be organic compliant.