Sales of organic red meat have increased following research confirming organic meat contains up to 50% more Omega-3 than non-organic meat.
The meta-analysis from Newcastle University was published in the British Journal of Nutrition in February 2016 and received significant media attention.
According to Nielsen data, overall organic red meat sales are now in growth, with clear improvements in the 12 weeks to June 18 and sales increasing by 4.1% against the negative trend in non-organic red meat sales.
Lee Holdstock from the Soil Association Certification said that despite changes due to seasonality and the availability of red meat, organic sales are beginning to see a 'clear improvement', especially organic beef which is even higher than overall growth in organic red meat sales.
He said: "It is fantastic to see that sales are now starting to show sustained growth."
'Further confidence for producers looking to organic'
Soil Association Certification’s Organic Meat Forum saw record attendance last week, with numerous businesses joining the session to hear news from retailers and food service companies, as well as from scientists, all outlining opportunities for continued growth in organic meat.
This positive outlook should provide further confidence to producers considering converting to organic to increase supply into the UK market.
Holdstock continued: "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."
Only recently has retailer Waitrose introduced 'omega 3 enriched chicken' to tackle UK's low consumption of the heart-benefitting oils.
