Gastrointestinal tolerability of organic infant formula compared to traditional ‎infant formula: A systematic review

Table 4 The main differences between the organic and non-organic formulas

	Organic	Non-organic
Dairy source	Milk often comes from organically ‎raised cows or other ‎organic animal sources	Milk may come from ‎conventionally raised cows ‎with potential hormone and ‎antibiotic use
Ingredients	The certified organic formula must be at least 95% organic, including the milk, vitamins, minerals, and other nutrients—no synthetic ‎pesticides, antibiotics, hormones, herbicides, GMOs, or ‎artificial additives	It may include non-organic ‎ingredients, synthetic pesticides, ‎GMOs, artificial additives, non-organic corn syrup solids, soy oil, and palm oil
Nutrient levels	Provides essential nutrients ‎for infant growth and ‎development	Meets similar nutritional ‎needs as the organic formula
Fat	3.5-4.0 g/100 mL	3.0-3.5 g/100 mL
	Emphasis on organic and natural ingredients, including organic vegetable oils (palm, coconut, soy, sunflower, etc.)	Similar use of vegetable oils as fat sources may not be organic
	Aim for a closer resemblance to breast milk in terms of balanced omega-3 and omega-6 fatty acids. Slightly higher content of omega-3 fatty acids	Aim to provide appropriate ratios of fatty acids essential for infant development
CHO	Formulated to meet the nutritional needs of infants. Organic lactose is the primary milk CHO mimicking breast milk in most organic formulas, especially the European formula. The American formula may add other CHO, such as corn syrup, glucose Syrup, and maltodextrin. The lactose amount is typically around 40% of the total calories, about 6-7 g/100 mL. Is easier to digest. Has a better texture & provides a creamy consistency	Formulated to meet the nutritional needs of infants. Lactose is the pr imary CHO source, designed to mimic the CHO composition of breast milk, especially the European formula. The American formula may add other CHO, such as corn syrup, glucose Syrup, Brown Rice Syrup, and sucrose. The lactose amount is typically around 40% of the total calories, about 8-9 g/100 mL
Proteins	It comes from organic dairy sources and contains easily digestible whey and casein proteins with smaller size molecules in a ratio (usually 60/40) and an amino acid pattern that mimics breast milk, supporting optimal digestion and balanced growth	Dairy sources are from conventionally raised cows, with whey and casein proteins with large-sized molecules, but the ratio might differ from breast milk. The amino acid pattern is designed to provide essential amino acids for infant growth
Flavors and colors	It may contain natural flavors & colors, such as vanilla or strawberry	It may contain artificial flavors and colors
Processing ‎methods	Gentler processing to ‎preserve nutrient content	It may undergo more intensive ‎processing, potentially ‎leading to some nutrient loss
Regulations	Subject to regulations set by health authorities (e.g., FDA in the U.S., EFSA in the EU	Subject to regulations set by health authorities (e.g., FDA in the U.S., EFSA in the EU)
Consumer preferences	Chosen by parents who prioritize natural and organic ingredients, absence of synthetic additives, pesticides, and GMOs	Chosen based on many factors like cost, availability, and a high standard of nutritional quality
Environmental ‎considerations	Emphasizes organic ‎farming practices and ‎reduced chemical use	It may involve more intensive ‎chemical use with potential ‎environmental impacts

CHO: Carbohydrates; EFSA: European Food Safety Authority; EU: The European Union; FDA: Food and Drug Administration; GMOs: Genetically modified organisms; U.S: United States.