A growing body of research pointing to the health benefits of including organic foods in the daily diet, combined with more easily obtained quality organic ingredients, has fueled exponential growth in the availability and consumption of organic products today. In fact, a recent survey by “Supermarket Guru” Phil Lempert revealed that 20% of respondents plan on consuming more organic products in 2004.

Yet, despite the increased number of organic foods, several product categories have not yet been penetrated. Take, for instance, a product like au gratin potatoes. While it may seem simple to create an organic “twin” to this product, the challenge can prove unexpectedly difficult. The reason: ingredient sourcing, cost, and taste profile issues.