Sales of organic meat rise after omega-3 research results

organic cows

Following research confirming that organic meat has 50% more omega-3s than non-organic, sales of organic red meat have risen by 4.1% in the 12 weeks to June 18, against a negative trend in sales of non-organic red meat, according to data from Nielsen.

The study from Newcastle University, the largest systematic review of its kind, was published in the British Journal of Nutrition in February and found that both organic milk and meat contain around 50% more omega-3 fatty acids than non-organic.

“Despite changes due to seasonality and the availability of red meat, we are beginning to see a clear improvement in organic sales, especially organic beef which is even higher than overall growth in organic red meat sales,” commented Lee Holdstock from Soil Association Certification. “The Soil Association works to promote the benefits of organic to consumers, and we did all we could to spread the important message of this new scientific research, including through social media and marketing materials available to all licensees. It is fantastic to see that sales are now starting to show sustained growth.

“It is clear that people are interested in eating ‘better meat’, and organic certainly fits their demands. Whilst we advise farmers to investigate the market for organic before considering conversion, we have strong reason to believe that organic livestock production is a viable option. As well as rising sales for beef and lamb, organic production from grazing livestock fed on grass and forage diets, has a positive impact on the environment and soils – something we all need to look to protect for future generations.”