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Tartaric Acid (2023 Sunset Handling)

Sunset Survey

This survey is administered by the Organic Trade Association to assess the necessity/essentiality of substances used in organic production and processing that are undergoing NOSB Sunset Review. The information collected will be passed along to NOSB via the Organic Trade Association’s comments. Please do not include any confidential businesses information. For more information please visit OTA.com/NOSB.

This survey is for the substance TARTARIC ACID
Allowed for various uses in organic food processing including as an acidulant, pH control agent, preservative, emulsifier, chelating agent, flavor enhancer and modifier, stabilizer, anti-caking agent, and firming agent. Sourced from grape wine. Includes tartaric acid and its salts (i.e. potassium acid tartrate, sodium potassium tartrate acid). §205.605(a)
1.Is your operation certified organic?
2.Is tartaric acid included in your organic system plan?
3.Which types of organic products do you use tartaric acid in/on? (e.g., yogurt, fruit juices, baked goods, etc.)
4.What function does tartaric acid provide in/on your organic products and why is it essential? (e.g., stabilizer, thickener, flavor, sanitizer, etc.)
5.With what frequency does your operation use tartaric acid? (e.g., seldom, as needed when a certain condition arises, routinely, etc.)
6.NOSB collects information about the "ancillary substances" (e.g. carriers, preservatives, stabilizers) that may be used to formulate commercial forms of the substance. Please list any ancillary substances that are identified on the ingredient statement on the specification sheet that accompanies the substance you purchase.
7.Have you tried using any other substances as an alternative to tartaric acid? (e.g. other natural or organic substances)
8.Are there any organic/natural alternatives for wine making?
9.Is there a sufficient supply of organic grapes to make tartaric acid from organic grapes?
10.Are there any other management practices that would eliminate the need for tartaric acid?
11.How would your organic handling be impacted if tartaric acid was no longer allowed? (describe the effects on product quality, economic effects, environment effects, or human health effects)
12.On a scale from 1 to 5 stars, rate the overall necessity of tartaric acid for your organic operation:
Unnecessary (don’t need it at all)
Neutral (nice to have but could live without it)
Critical (would leave organic without it)
13.You are strongly encouraged to submit your own comments by Sept 30th directly to the NOSB via Regulations.gov.

If you would like assistance or guidance in submitting comments to NOSB, please contact Gwendolyn Wyard at gwyard@ota.com or provide your contact information below and OTA will contact you directly.