The Truth About Food Certification Labels

      Food packaging contains more than just ingredients. These days certification labels on food packaging have become increasingly important tools for marketing, selling and educating grocery shoppers. However, have you ever wondered, what do they mean exactly? Healthy Grocery Girl and Registered Dietitian Megan Roosevelt joined us to share what the most common certification labels truly mean:

      USDA Organic
      Products that are labeled with the "USDA Organic" seal are certified by Organic Certifiers. These products contain at least 95% or more Organic Ingredients. To learn more visit

      Made with Organic Ingredients
      Products that have this certification symbol contain between 70-94% Organic ingredients. To learn more visit

      100% USDA Organic
      This certification is similar to USDA Organic, however the 100% USDA Organic label ensures products contain 100% Organic ingredients, certified by Organic Certifiers. To learn more visit

      Non-GMO Project Verified
      Products that have the Non-GMO Project Verified symbol go through a verification process by the Non-GMO Project, a non-profit collaboration of manufacturers, processors, distributors, farmers, seed companies and consumers. GMOs are genetically modified organisms or genetically modified foods. To learn more visit

      Products that contain the Fair Trade certification symbol allows shoppers to quickly identify products that were produced in an ethical manner. For farmers and workers in developing countries, Fair Trade offers better prices, improved terms of trade, and the business skills necessary to produce high-quality products that can compete in the global marketplace. Through vibrant trade, farmers and workers can improve their lives and plan for their futures. To learn more visit

      Gluten Free
      Products that have the Certified Gluten-Free symbol on packaging, are certified by the Gluten-Free Certification Organization, a program of the Gluten Intolerance Group of North America. Gluten is the protein in wheat, barely and rye. Individuals who have Celiac Disease, a gluten sensitivity or a gluten intolerance appreciate this certification. To learn more visit

      For more health and nutrition information, visit Megan's website.