Ian Brealey, Managing Director, said "a cornerstone of our quality system is organic agricultural principles and inspections. Organic plant oils are economical and confer significent health benefits"
Now in the largest study of its kind – led by North East experts – has found significant benefits to organic food.
An international team led by Newcastle University has shown that organic crops are up to 69% higher in a number of key antioxidants than conventionally-grown crops.
Numerous studies have linked antioxidants to a reduced risk of chronic diseases, including cardiovascular and neurodegenerative diseases and certain cancers.
The study found that a switch to eating organic fruit, vegetable and cereals – and food made from them – would provide additional antioxidants equivalent to eating between one to two extra portions of fruit and vegetables a day.
The study, to be published next week in the prestigious British Journal of Nutrition, also shows significantly lower levels of toxic heavy metals in organic crops.