Let me explain the difference between natural and organic products and the confusion will clear itself out.
The food industry’s labels — natural, all-natural, free-range, or hormone-free — should not be confused with organic; the two are not synonymous. The use of natural, free-range, hormone-free is simply a statement describing the property of the food item. The natural label will mean minimally processed and could include the non-use of artificial flavors and colors, preservatives, and other artificial ingredients.
In the case of meat, animals may continue to be given growth-enhancing chemicals or hormones, and the labels could describe the meat as naturally raised, free-ranging, grass-fed, pasture-raised, hormone-free, and the likes: all describing one property or the other of the dairy, meat, or other food product. It is important to distinguish between such labels and the ones certified as organic.
Organic food production prohibits the use of sewage sludge, genetically engineered or genetically modified organisms, ionizing radiation, most synthetic pesticides, and fertilizers. Organic meat, poultry, eggs, dairy, and dairy products must be free of antibiotics and growth hormones. Animals must be fed on organic feed only. Organic regulation prescribes specific requirements for feeding, housing, and breeding. Animals need to be raised in natural, humane conditions.
The focus is on the sustainable use of resources and the adoption of environmentally sustainable practices. Organic agriculture and farming practices require integrated pest management practices, protection, and promotion of biodiversity, as well as maintaining native ecosystems. Organic crops must be free from any contamination from genetically modified organism crops.
Additional reading on Organic food: