Good Taste is a Good Thing
Source: John DePaolis
For years, it seemed that the certainties of life included death, taxes, and bad-tasting organic food. This perception was enhanced by less-than-perfect produce, tasteless baked goods, and an otherwise meager assortment of sticks and twigs better suited for a hungry hippo than a health-conscious human.
The growth of the organic industry has created a new commitment to product quality. Driven by the needs of consumers who are unwilling to sacrifice taste in their quest for better health, organic foods today come in a variety of forms and flavors, with taste as good as—and often better than—the conventional counterpart.
This leap in quality and improved taste can be linked to the involvement of mainstream manufacturers and retailers. The dynamic growth of the organic industry has attracted most of the major food companies in America today.
Companies such as Kellogg’s, General Mills, and Danone bring advances in product development, manufacturing, and quality control that greatly improve the offerings. In many instances, organic products are manufactured on the same line as their conventional brands, so it’s no surprise that product quality is comparable.
Organic industry growth has also attracted major food retailers across the U.S., including club stores and mass merchandisers. With grocery retailers only willing to stock the most-appealing products, additional pressure is placed on manufacturers to create products that can compete in the mainstream environment. It also ensures competitive pricing and attractive merchandising opportunities.
So, next time you think you know what to expect with organic food, think again. Bad taste has gone the way of the carob chip spelt cookie. And that, as they say, is a good thing.
John DePaolis is the Head Marketing Guy at Country Choice Organic. You can find him most days plying his trade in Eden Prairie, Minnesota, finding new ways to make organic cookies and oatmeal taste even better.