Tag: Poultry labels

Over 99% of turkeys raised in Canada are considered 'free run' but not necessarily 'free-range'. Understanding the difference between free run and free-range turkeys is crucial for conscious consumers, as the terms refer to distinct differences in a turkey's living environment and access to the outdoors.

According to a study published by the National Institutes of Health, organic broiler meat production is more profitable than conventionally reared production, largely due to higher consumer interest in ethical and chemical-free options. This reflects a growing market where understanding what's the difference between organic and antibiotic-free chicken has become crucial for consumers.

According to a Consumer Reports survey, over half of consumers believe 'no antibiotics' claims mean no antibiotics were ever used, but the reality is more complex. The seemingly straightforward claim of antibiotic-free chicken can hide nuances about how poultry is raised, treated, and ultimately processed.

According to Consumer Reports, more than a third of consumers frequently buy meat with a 'no antibiotics' claim, but many remain confused about labeling. The common assumption that organic chicken is the same as no antibiotics is a major source of marketplace confusion, but the two labels represent distinct sets of standards.