A four year EU-funded Newcastle University study indicate higher levels of antioxidants and Vitamin E in milk from organic herds versus conventional herds, prompting possible food labelling adjustment.

ccording to the Organic Trade Association, the Newcastle University study has announced preliminary findings that indicate that levels of antioxidants in milk from organic herds contain up to 60 to 80% more antioxidants than conventionally produced milk in the summer, and 50 to 60% higher levels in the winter. Additionally, the preliminary results indicate that milk produced from organic herds contain higher levels of Vitamin E. The study is one of the largest studies of the organic food industry to date.
“This study may be the breakthrough that helps prove what many in the organic sector believe to be true about food grown using organic practices,” says Caren Wilcox, executive director of the Organic Trade Association.
The research program involves 31 research centres, companies and universities in Europe and elsewhere.