Multiple ingredient products

#Documentation for ingredients

Maintaining thorough and appropriate records for your product’s ingredients is critical for an inspector and certification reviewer to audit and verify compliance. You must collect, organize and provide declarations and affidavits to validate the integrity and sourcing of your ingredients.

We’ll examine your documentation to check the composition, manufacturer and production process for each ingredient to determine compliance with organic regulations.

Alert

If your ingredient will be sourced internationally, you must review our international imports policies and protocols for at-risk products.


Required documentation and forms

  • For multi-ingredient ingredients (e.g., vitamins) you must submit a manufacturer specification sheet listing all ingredients found in the ingredient, as well as any processing methods used to produce it
  • For certified organic ingredients, you must maintain a valid organic certificate
  • For all non-organic ingredients with commercial availability restrictions, you must first demonstrate an organic version is unavailable through completion of a Commercial Availability Form showing outreach to at least three suppliers of an organic version of the ingredient
  • For non-organic ingredients, you must demonstrate it is produced using only approved methods and follows restrictions, with a Non-Organic Ingredient Declaration (NOID) — unless your ingredient is a natural flavor, vitamin, or mineral
  • For a natural flavor, you must submit a Natural Flavor Questionnaire (instead of a NOID), and verify it is produced using only approved methods or following restrictions per the organic requirements
  • For a vitamin or mineral, you must submit a Declaration for Nutrient Vitamins and Minerals (instead of a NOID), and verify it is produced using only approved methods or following restrictions per the organic requirements

Forms & Documents

Please note: If you applied for certification using our Online OSP via SOW Organic, you can make all of your OSP updates and requests through your account. All others should download the above and submit it to <http://www.privatedaddy.com/?q=bUpKYW9wTn5jEy5yQiBzLx9PSXps_19>.

Tip

Learn more about using production lot codes and batch codes to support your organic recordkeeping process.

#Using approved materials

The National List of Allowed and Prohibited Substances defines which non-organic substances are allowed and which agricultural substances are prohibited for use in organic crop, livestock, and processed food production. For processors, the National List covers non-agricultural materials for use as ingredients and processing aids, including baking soda, yeast and citric acid.

If a non-agricultural material is not approved for use on the National List, it is not permitted in organic production.

Alert

Do not risk jeopardizing your certification. Never use an unapproved material until after OTCO review and approval is granted.

Learn more on adding (or removing) an approved material, including how to determine if it is approved for use in processing. Always be sure to check that the desired material is approved for processing — some materials may be approved for use in only one certification scope (e.g., crops not processing).

#Calculating percentage of organic content

When formulating a multiple-ingredient product, you must calculate the percentage of organic content to determine its applicable organic certification category: “100% organic,” “organic,” and “Made with organic.” In all instances of “100% organic” claims, you must use only certified organic materials.

Our Product Formulation Sheet (see below) can help you determine your product’s certification category.

Alert

Percentages for organic calculations are always rounded down to the nearest whole percent (e.g., 94.7 percent would be 94 percent).

Formula for calculating organic content
To determine the percentage of organic content in your multi-ingredient product, use the following formula:

Total net weight or volume of combined organic ingredients*
÷
Total weight of all combined ingredients*

* Excluding salt and water

Example calculation for percent of organic ingredients:

Understanding ingredients vs. processing aids in calculations

You do not need to include processing aids in the weight of your organic ingredients or your combined ingredients. So, what’s the difference between an ingredient and a processing aid?

Resource

Getting started on formulating multiple ingredient organic products involves knowledge of some fundamental definitions, calculators and compliance requirements. The QuickStart Guide for Multiple Ingredient Products is intended to ask (and answer) the most important questions as well as provide you with mini case studies, templates and tools to use when starting the process on your own.

The USDA National Organic Program (NOP) defines an ingredient as:
Any substance used in the preparation of an agricultural product that is still present in the final commercial product as consumed

The USDA NOP defines a processing aid as:

  • A substance that is added to a food during the processing of such food, but is removed in some manner from the food before it is packaged in its finished form
  • A substance that is added to a food during processing, is converted into constituents normally present in the food and does not significantly increase the amount of the constituents naturally found in the food
  • A substance that is added to a food for its technical or functional effect in the processing but is present in the finished food at insignificant levels and does not have any technical or functional effect in that food

Forms & Documents

Please note: If you applied for certification using our Online OSP via SOW Organic, you can make all of your OSP updates and requests through your account. All others should download the above and submit it to <http://www.privatedaddy.com/?q=bUpKYW9wTn5jEy5yQiBzLx9PSXps_19>.

#Allowed and prohibited processes

For the most part, common mechanical and biological processing used for multiple-ingredient products is allowed under the USDA National Organic Program (NOP). However, there are specific actions and technologies that are prohibited in organic food processing.

Note

OTCO recommends you always notify us prior to purchase of new technology to determine compliance of the new equipment, device, and its processing actions.

Allowed processes

  • From ingredients to product: Cooking, baking, curing, heating, drying, mixing, grinding, churning, separating, distilling, extracting, slaughtering, cutting, fermenting, eviscerating, preserving, dehydrating, freezing, chilling or otherwise manufacturing
  • From product to retail: Packaging, canning, jarring and otherwise enclosing food in a container
  • Advanced methods: High pressure processing, infrared dehydrating/ cooking, freeze drying and various purification technologies

Prohibited processes
The USDA NOP allows — applicable to organic and allowed non-organic materials — for organic products to use only approved methods and follow all restrictions for a material. Prohibitions include:

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