TY - UNPB KW - Sozio-Ökonomie KW - Richtlinien KW - Processing KW - Lebensmittelqualität KW - QLIF KW - FiBL 35001 TI - Organic Food Processing: Principles and future concepts including the further development of Annex VI of EU regulation 2092/91 UR - https://orgprints.org/id/eprint/10649/ Y1 - 2007/// N2 - BioFach 2007, Nürnberg, 15.Februar 2007 16.00 ? 18.00 Uhr, Raum Budapest Organic Food Processing This session deals with principles and future concepts including the further development of Annex VI of EU regulation 2092/91. Manuel Florez, European Commission: Annex VI further development regarding food processing issues Ursula Kretzschmar, FiBL: Recommendation based on the results of the EU Project QLIF on organic food processing Hulya Olmez Tubitak, Turkey or Marita Leskinen, University of Helsinki: Chlorine replacement strategies for ready to eat fresh vegetables Brita Rehberger, ALP: Processing procedure to maintain or enhance the content of conjugated linoleic acids (LCA) in dairy products Veranstalter: FiBL, University of Tubitak (Food Science and Technology Research Institute), ALP, University of Helsinki, European Commission AV - public ID - orgprints10649 ER - TY - BOOK KW - processing KW - standards KW - Richtlinien KW - Verarbeitung KW - Lebensmittelverarbeitung KW - QLIF KW - FiBL 35001 TI - Organic Food Processing - Principles, Concepts and Recommendations for the Future. Results of a European research project on the quality of low input foods UR - https://orgprints.org/id/eprint/8914/ PB - Research Institute of Organic Agriculture FiBL, Frick, Switzerland Y1 - 2006/// N2 - ?Organic Food Processing ? principles, concepts and recommendations for the future? is the concluding volume based on four reports on the processing of organic and low input food. It was produced within the framework of the Integrated Project on ?Quality Low Input Food? (QLIF), funded by the European Commission under the 6th Framework Programme for Research and Technological Development. Within the QLIF project a work package focused on developing a framework for the design of ?minimum? and ?low input? processing strategies that guarantee food quality and safety. This publication summarises the main findings and conclusions generated by the research team. 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. A key result is that more guidance needs to be given to private operators and firms on how to implement EU regulation 2092/91 on organic food and farming at company level. A Code of Practice for the organic food sector is described as a possible instrument that would help to prevent the EU regulation from becoming over-prescriptive. Furthermore, four concept papers outline parameters for further developing organic food processing. These provide: a ?quality of origin? concept for ingredients; proposals for criteria and procedures for evaluating additives for organic food processing; recommendations for a more environmental orientation of companies processing organic foods; proposals for improved labelling systems as well as clearer separation practices in mixed organic and non-organic operations. The final recommendations for the development of organic food processing are addressed to a range of actor groups, in particular the private sector, national authorities and the European Commission. Detailed project information is available at www.qlif.org/research/sub5/. The reports can also be downloaded at www.orgprints.org/view/projects/eu_qlif_sub5.html. ED - Beck, Alexander ED - Kretzschmar, Ursula ED - Schmid, Otto ID - orgprints8914 T3 - FiBL-Report AV - public ER - TY - BOOK T3 - FiBL-Report AV - public ID - orgprints3234 ED - Schmid, Otto ED - Beck, Alexander ED - Kretzschmar, Ursula N2 - 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. It highlights some consumer perceptions of organic food quality. For four different product groups (organic fruit and vegetables, cereals, milk and meat products) the main challenges in organic food processing are described. The main principles in organic food processing are identified. The literature review was carried out as part of the European funded project Quality of Low- Input Food. This project aims at improving quality, ensuring safety and reducing costs along the European organic and ?low input? food supply chains through research, dissemination and training activities. Y1 - 2004/// UR - https://orgprints.org/id/eprint/3234/ PB - Research Institute of Organic Agriculture FiBL, Frick, Switzerland TI - Underlying Principles in Organic and ?Low-Input Food? Processing ? Literature Survey KW - processing KW - standards KW - Richtlinien KW - Verarbeitung KW - Lebensmittelverarbeitung KW - QLIF KW - FiBL35001 KW - Abacus CY - Frick, Switzerland ER - TY - GEN TI - Improving quality and safety and reduction of cost in the European organic and ?low input? food supply chains. Subproject 5: Development of a framework for the design of ?minimum? and ?low input? processing strategies, which guarantee food quality and safety. AV - none ID - orgprints4888 N2 - There are only a few aspects regulated in the EU regulation 2092/91 regarding the use of additives in organic food. But no other criteria?s are considered. Project aims: Work package 5.1 (i) identify and review the different underlying principles proposed for organic and other ?minimum processing? and ?low input? food processing (ii) analyse current approaches and concepts in organic food processing (iii) identify differences in processing standards/regulations in Europe in order to identify areas for harmonisation and revision and further development Work Package 5.2 (i) To assess the applicability of ozone disinfection for organically grown lettuce in terms of of microbiological safety, sensory, physical and nutritional quality and shelf-life of lettuce. If found to be applicable; (ii) To optimise ozone treatment in terms of concentration, exposure time, temperature (iii) To develop procedure for industrial application Work package 5.3 (i) A review comparing the impact of food processing (organic, low input and conventional) on CLA content of dairy products. Based on the review, the impact will also be shown by product analysis of butter (organic and conventional). (ii) Shelf life analyses to identify differences in product stability of CLA rich and conventional butter, with focus on oxidative stability and sensory quality as well as differences from a holistic view point based on specific complementary methods (iii) Development and evaluation of novel processing procedures which maintain or increase the CLA content in dairy products (i.e. selecting CLA producing starter cultures or fractionation techniques) Results, conclusion, state of the art: WP 5.1 ? Identification and formulation of the underlying principles used to determine organic and low input processing standards are diverse and insufficiently defined ? Determination of differences in organic processing standards and principles between countries and sector bodies Determination of differences in expectations/needs between consumer and processor with respect to standards development WP 5.2: A code of best practice will be elaborated for disinfection of organically grown lettuce. WP 5.3 (i) Investigation of impact of processing on bio-active components as CLA of milk products (ii) Establishing of methodology to assess oxidative stability of milk fat (iii) Proposal for a CLA-enrichment process as a base for future industrial scale up Establish scientific basis for nutritional claims Involved organisations, project partners: University of Kassel, Germany University of Helsinki, Finland Danish Research Center for Organic Farming, Technical University of Denmark TUB?TAK MRC,Food Insititute, TURKEY ALP Agroscope Liebefeld-Posieux Swiss Federal Research Station for Animal Production and Dairy Products University of Newcastle UK Literature: -Codex Alimentarius (2004): Guidelines for the Production, Processing, Marketing and Labelling of Organically Produced Foods. www.codexalimentarius.net. -EEC Regulation 207/93 of 29 January 1993 defining the content of Annex VI to Regulation EEC No 2092/91 on organic production of agricultural products and indications referring thereto no agricultural products and foodstuffs and laying down detailed rules for implementing the provisions of Article 5 (4) thereto. Official Journal of European Communities No L 25/5 02.02.1993. -Hamm, U., Gronefeld, F., Halpin, D. (2004): The European market for organic food: Revised and Updated Analysis. Organic Marketing Initiatives and Rural Development (OMIaRD) series. Volume 5 University of Wales. Aberystwyth. -Linstone, H.A. and Turoff, M. (eds.) (1975). The Delphi method: techniques and applications. Reading, Mass.: Addison-Wesley. -Schmid, O., Beck, A. and Kretzschmar , U. (2004), Underlying Principles in Organic and "low- input food? Processing Literature Survey -Padel, S., Seymour,C.,Foster, C. (eds.) (2003).Organic Marketing Initiatives and Rural Development. Results of a Delphi Survey. OMIaRD Project. QLK5-2000-01124 KW - Food quality KW - food safety KW - organic food processing KW - delphi survey KW - code of Practice KW - CLA KW - washing water KW - Richtlinien KW - QLIF KW - processing UR - https://orgprints.org/id/eprint/4888/ ER - TY - BOOK TI - Code of Practice for Organic Food Processing. With contributions from Ursula Kretzschmar, Angelika Ploeger and Otto Schmid. KW - Organic food processing KW - standards for organic food KW - processing KW - Lebensmittelverarbeitung KW - QLIF KW - FiBL 35001 A1 - Beck, Alexander CY - Frick, Switzerland EP - 32 AV - public ID - orgprints7031 SN - 3-906081-85-0 N2 - The consumers of ?low input? and organic foods have specific expectations with respect to quality parameters of processed food. These may relate to the degree of processing, concern about specific additives, nutritional composition, integrity or whole food concepts, the degree of convenience, the level of energy use and transportation distances, but also to food safety. For many processors, fulfilling all of these 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. In the EU project on ?Quality of low input food? (QLIF, No. 50635), which deals with food safety and quality issues related to food from low-input and organic food systems, it was possible to elaborate a specific code of practise for food processing as part of the Subproject 5 on processing. The starting point for this publication was a literature survey about underlying principles of organic and low-input food processing (Schmid, Beck, Kretzschmar, 2004) and a broad European-wide consultation in 2 rounds, which was also undertaken in the QLIF-project. The results of these studies showed that many companies have serious questions related to the implementation practice of the complex requirements for organic food. Some recent scandals in this sector have made clear that in several areas an improvement of the current practises are necessary, e.g. the separation practises between organic and conventional foods. The aim of this ?Code of good practice for organic food processing? (COPOF) is to give companies a comprehensive introduction to the most important requirements of the organic food sector applicable for the daily practice. Additionally, the COPOF offers a number of tools that make it possible to: a) improve the production skills effectively, b) improve and maintain the quality of organic foods and c) guarantee the safety of organic products. The basic idea of this publication was that the responsible persons in companies producing and handling the products have a strongest influence on the final products characteristics themselves. Therefore, their knowledge, abilities and the structural conditions for their work are most important factors to ensure a high quality and safety of the produced food. Y1 - 2006/// UR - https://orgprints.org/id/eprint/7031/ PB - Research Institute of Organic Agriculture FiBL SP - 1 ER - TY - GEN AV - public ID - orgprints9096 N2 - Four concept papers outline parameters for the further development of organic food processing. They are based on other work already executed in the subproject 5 Processing in the QLIF-project, in particular the literature survey on ?Underlying Principles in Organic and "Low-Input Food? Processing ? Literature Survey? published in 2004 by Schmid, Beck and Kretzschmar, as well as the ?Approaches used in Organic/Low Input Food Processing - impact on food quality and safety? results of a Delphi survey from an expert consultation in 13 European countries.? (Kretzschmar, Schmid, 2006). The four crucial topics highlighted in concept papers that have been chosen are summarised below: - 1rd Concept paper on the chances for a concept of ?quality of origin? and on criteria and procedures for the evaluation of additives for organic food processing -2nd concept paper on environmental orientation of organic foods producing processing companies -3rd concept paper on processing methods and their labelling -4th concept paper on the improvement of separation practice by parallel processing of conventional and organic products Y1 - 2006/// UR - https://orgprints.org/id/eprint/9096/ TI - Concept papers outlining parameters for further development of Organic Food Processing - Crucial topics for the revision of the EU regulation 2092/91 KW - Lebensmittelqualität KW - Verarbeitung KW - Lebensmittelsicherheit KW - ökologische Lebensmittel KW - organic food processing KW - Lebensmittelverarbeitung KW - QLIF KW - FiBL 35001 A1 - Beck, Alexander A1 - Kretzschmar, Ursula A1 - Schmid, Otto ER - TY - GEN KW - Sozio-Ökonomie KW - Richtlinien KW - Verarbeitung KW - ökologische Landwirtschaft KW - Öko-Lebensmittel KW - ökologische Lebensmittelverarbeitung KW - Richtlinien KW - processing KW - QLIF KW - FiBL 35001 TI - Öko-Verarbeitung: Traditionell? Schonend? Umweltgerecht? EP - 43 A1 - Beck, Alexander A1 - Kretzschmar, Ursula A1 - Schmid, Otto N2 - Über die Grundprinzipien der ökologischen Landwirtschaft findet ein breiter Diskurs in der Gesellschaft statt. Bei der Öko-Verarbeitung ist jedoch noch unklar, welche Prinzipien ihr zugrunde liegen. Ein EU-Projekt soll Leitlinien für Verarbeiter formulieren. ID - orgprints8656 AV - public SP - 41 UR - https://orgprints.org/id/eprint/8656/ Y1 - 2006/// PB - Stiftung Ökologie und Landbau ER - TY - GEN A1 - Kretzschmar, Ursula A1 - Schmid, Otto EP - 116 TI - Quality and safety aspects of organic and low-input food processing: Results of a Delphi survey from an expert consultation in 13 European countries KW - Organic food KW - Processing KW - Regulation KW - Standards KW - Organic processed products KW - Lebensmittelqualität und Verarbeitung KW - QLIF KW - FiBL 35001 Y1 - 2011/// UR - https://orgprints.org/id/eprint/20474/ SP - 111 AV - public ID - orgprints20474 SN - 1573-5214 N2 - Organic food-processing standards generally prohibit the use of synthetic chemicals, many preservatives and other food additives that are widely used in the processing of conventional foods. However, there are frequent discussions about the underlying rationales, principles and criteria used to allow some processing methods and additives but other ones not. Consumers of low-input and organic food have specific expectations regarding quality characteristics of processed food. Organic processed products should therefore be sustainable and fulfil consumers? expectations as much as possible. Our study reviewed current approaches and concepts in organic food processing, based on the results of a literature survey and a two-step Delphi expert survey focusing on the most important and currently discussed aspects regarding organic food processing. In the first round, 250 experts in 13 European countries were involved who were asked to respond to a standardized questionnaire. Hundred and twenty experts answered in the first round and they were approached in the second round. Of these, 83 experts answered in the second round. The results show that there is an important need for clear principles and related criteria for the evaluation of additives and processing methods. In the minds of consumers, additional principles are present when compared with the present rules. The gap between consumer expectations and the rules at the time of the survey (Regulation EEC 2092/91, IFOAM Basic Standards, Codex Alimentarius Guidelines) can cause problems. So it is important to build a solid link between regulations and consumer perceptions. The principle of carefulness/careful processing might be helpful for the communication between manufactures/retailers and consumers. Generally, other means instead of new governmental rules are recommended (e.g., a code of practice). ER - TY - CONF Y1 - 2006/// UR - https://orgprints.org/id/eprint/7098/ N2 - The overall objective of the subproject on processing, where the Delphi expert survey was an important task, is ?to develop of a framework for the design of ?minimum? and ?low input? processing strategies, which guarantee food quality and safety.? It should support the overall aim of the integrated QLIF Project (Quality of Low-Input Food) in improving quality, ensuring safety and reducing costs along the European organic and ?low input? food supply chains through research, dissemination and training activities. The method chosen was the Delphi method. The work was carried out in the form of a two step Delphi survey. In the first round 250 experts in 13 countries in Europe were involved, and were asked to respond to a standardised questionnaire in October and November 2004 and the sec-ond round from March to May 2005. The Delphi expert survey was designed in such a way that the most important and currently discussed aspects regarding organic food processing have been taken up. 120 experts from 13 countries (Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Great Brit-ain, Italy, Netherlands, Slovakia, Spain, and Switzerland) answered the first round and 83 experts from 13 countries answered the second round. Based on the experiences from other EU projects (Hamm et al. 2002), a classification was made with regard to the development stage of the country in the organic market development. ID - orgprints7098 AV - public A1 - Kretzschmar, Ursula A1 - Schmid, Otto KW - Organic food processing KW - standards for organic food KW - delphi survey KW - Lebensmittelverarbeitung KW - QLIF KW - FiBL 35001 TI - 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 ER - TY - UNPB Y1 - 2005/// UR - https://orgprints.org/id/eprint/7032/ PB - Research Institute of Organic Agriculture FiBL, Frick, Switzerland ID - orgprints7032 AV - public T3 - FiBL-Report N2 - The overall objective of the subproject on processing, where the Delphi expert survey was an important task, is ?to develop of a framework for the design of ?minimum? and ?low input? processing strategies, which guarantee food quality and safety.? It should support the overall aim of the integrated QLIF Project (Quality of Low-Input Food) in improving quality, ensuring safety and reducing costs along the European organic and ?low input? food supply chains through research, dissemination and training activities. The method chosen was the Delphi method. The work was carried out in the form of a two step Delphi survey. In the first round 250 experts in 13 countries in Europe were involved, and were asked to respond to a standardised questionnaire in October and November 2004 and the second round from March to May 2005. The Delphi expert survey was designed in such a way that the most important and currently discussed aspects regarding organic food processing have been taken up. 120 experts from 13 countries (Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Great Britain, Italy, Netherlands, Slovakia, Spain, and Switzerland) answered the first round and 83 experts from 13 countries answered the second round. Based on the experiences from other EU projects (Hamm et al. 2002), a classification was made with regard to the development stage of the country in the organic market development. A1 - Kretzschmar, Ursula A1 - Schmid, Otto TI - 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. KW - Organic food processing KW - standards for organic food KW - processing KW - QLIF KW - FiBL 35001 ER -