research

Research

Subproject 5

WP5.1 Development of a consolidated framework/Code of practice for the evaluation of "minimum" and "added value" processing strategies in organic and "low input" food production and processing with respect to food quality and safety

WP5.2 Case study 1: Assessment of chlorine replacement strategies for fresh cut vegetable

WP5.3 Case study 2: Assessment of processing technologies that may improve the nutritional composition of dairy products

Selected publications


Reports

Organic Food Processing - Principles, Concepts and Recommendations for the Future

Edited by Alexander Beck, Ursula Kretzschmar and Otto Schmid (2006)

The publication summarises the main findings and conclusions generated in WP 5.1. It includes results of a literature survey on the underlying principles of organic and low input food processing. It reports the results of a Delphi survey on “Approaches Used in Organic and Low Input Food Processing – Impact on Food Quality and Safety”, involving more than 100 food processors and specialists in 13 European countries.


Underlying Principles in Organic and “Low-Input" Food Processing – Literature Survey

Edited by Otto Schmid, Alexander Beck and Ursula Kretzschmar (2006)

This publication contains a literature survey about the processing of organic and low-input food.

The survey gives an overview of the development of standards and regulations for processed organic food, describes the concept of natural nutrition, the appropriate technology approach, minimal and careful processing.


Code of Practice for Organic Food Processing

Alexander Beck, (2006)

For many processors, fulfilling all of consumer expectations represents a tremendous challenge in understanding and implementing the standards requirements in daily practise. Therefore, it is necessary to have in this field a guidance document for processors as well as standard setting institutions and certification/inspection bodies.


Concept papers outlining parameters for further development of Organic Food Processing - Crucial topics for the revision of the EU regulation 2092/91

Alexander Beck, Ursula Kretzschmar and Otto Schmid (2006)

The report include four concept papers on:

The chances for a concept of “quality of origin” and on criteria and procedures for the evaluation of additives for organic food processing
Environmental orientation of organic foods producing processing companies
Processing methods and their labelling
Improvement of separation practice by parallel processing of conventional and organic products


Approaches Used in Organic and Low Input Food Processing – Impact on Food Quality and Safety. Results of a delphi survey from an expert consultation in 13 European Countries.

Ursula Kretzschmar and Otto Schmid (2005)

This report contains the results of an expert survey on organic food processing, which has been conducted as part of a subproject 5. This survey was based on an already published literature review about processing of organic and low input food, which describes the underlying principles, the regulatory framework, problem areas as well as consumer expectations and concepts of food processing companies



Presentations

Approaches Used in Organic and LowInput Food Processing: Impact on Food Quality and Safety Results of a delphi survey from an expert consultation in 13 European countries .

Prepared by Ursula Kretzschmar and Otto Schmid for the Joint Organic Congress, Odense, Denmark, May 30-31, 2006.

Overview



QLIF publications

QLIF publications

SP5 publications



2006 QLIF congress

Health and nutrition



2005 QLIF congress

Processing strategies



Related publications

Publications related to processing, packaging and transportation



Related projects

Projects related to processing, packaging and transportation