Organic bread and flour: what makes them different

In the UK, around 12 million loaves of bread are bought each day and our collective choices can make a real impact.

Organic bread and flour must meet strict standards at every stage of production. Every farm, mill and business in the supply chain is inspected and certified before the organic symbol can appear on the pack. That symbol is your guarantee that the food has been produced in a way that’s better for nature, the climate and our health.

This article sets out how organic bread and flour differ from non-organic alternatives, and why choosing organic can help support healthier soils, wildlife, people and the planet.

Fewer pesticides and herbicides

When it comes to bread, the use of herbicides (weed killers), such as glyphosate, are one of the main concerns. Glyphosate has been identified as a probable carcinogen by the World Health Organisation. Yet, in the past 30 years, its use on British cereals has increased (Ceres Research; 2025).

Pesticide use in intensive farming is one of the main drivers of our current biodiversity crisis. The world’s insects, including bees and other pollinators, could vanish within a century. More sustainable farming practices, like organic, could slow or reverse this decline.

The best way to reduce your exposure to pesticides and herbicides in food is to eat organic food. Organic farmers are banned from using weedkillers, like glyphosate, and must also use fewer pesticides and fungicides.

Instead, weeds must be controlled without using chemicals, using techniques like hand or machine weeding, and planting cover crops. Pest and disease damage is reduced by using natural methods, such as crop rotations, and by attracting beneficial insects.

Fewer additives and preservatives

The use of additives and processing aids is heavily restricted in organic products too, and organic processed foods, which include many bread products. They must be made using methods that guarantee the organic integrity and vital qualities of the product.

• Organic standards prohibit the use of toxic ingredients
• GM crops, hydrogenated fats and controversial artificial colouring and preservatives (like sodium benzoate, aspartame and tartrazine) are also banned under organic standards

Lower pollution and climate impact

Synthetic nitrogen fertilisers are banned under organic standards. These energy intensive fertilisers are derived from fossil fuels. They contribute to emissions of NO2, which is estimated to be 300 times more potent than CO2 as a greenhouse gas. What’s more, they both contribute to urban air pollution and can create ocean dead zones, which deprive aquatic wildlife of oxygen when leaching into rivers and waterways.

Organic farmers must use what’s to hand, creating fertile soils through composting, crop rotations and the use of manures. Adopting nature-friendly farming, along with other key changes to our food system, could lead to a cleaner world and help keep global warming below 2 degrees.

Made in a way that's kinder to nature

Opting for organic bread means supporting farmers and businesses who are working hard to make sure their food works for people and planet. Organic farming is leading the way on sustainability, taking a whole system approach to ensure that wildlife and habitats are protected and that ingredients are grown in soils that are cared for.

Organic farmers respect nature, and work within natural systems and cycles at all levels, from the soil, to plants and animals. Long term studies comparing organic and conventional farming systems have shown that soils in organic farms store more carbon and have higher levels of soil microorganisms. What’s more, organic farms, on average, use less energy, as they aim to close the loop on their farms, making use of local resources, like manure, which is used as a fertiliser.