USDA Defines What "Natural" Really Means

After decades of controversy, the USDA has finally made the commitment to take a stand on defining the word “natural” when it comes to meat and poultry products. This is partially in response to the overwhelming amount of inquiries from confused and frustrated consumers and manufacturers since the controversy began back in 2006. The confusion (and resulting controversy) stems from the fact that the USDA currently adheres to two definitions of “Natural”¬one from its FSIS (Food Safety Inspection Service) division; and the other from its AMS (Agricultural Marketing Service) division.

So what’s the difference? Currently, the FSIS states that meat and poultry can be labeled "natural" only if the product is minimally processed and doesn't have any artificial flavorings, colorings, preservatives, or other additives. AMS’s version of "natural" means meat must come from animals raised with no hormone growth promoters, no antibiotics, and no animal by-products.

In all honesty, I have to say I am a little taken back that the USDA has not yet been able to “clear the air” on this matter. Since their inceptions, these variations have been creating loopholes for manufacturers and mass confusion for consumers. Wouldn’t it be great if everyone had a clear understanding (right there on the label) of what natural means. The answer seems glaringly obvious to me. Would it be too easy if they just combined both of these definitions into one and called it a day?
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