Development of a framework for the design of minimum processing strategies which guarantee food quality and safety - Principles, concepts and recommendations for the future

Summary in the original language of the document

Principles of processing of organic and ‘low input’ food have been analysed in the EU funded QLIF project. A literature survey showed that some of the principles are generally accepted (e.g. the use of certified organic ingredients, a certified production chain and minimal use of additives), others are shared broadly (e.g. more careful processing methods, naturalness) and some principles are in discussion mainly in the private sector (e.g. environmental management concepts, social requirements, regional focus). Recent studies showed that consumer associate organic food with the following dimensions/attributes: health, high quality, the use of natural raw materials, welfare orientated animal husbandry as well as environmentally friendly land use and processing techniques. The challenge will be to consider such wider consumer perceptions and expectations, in particular when revising the EU regulation No 2092/91 on organic food and farming. In the current draft for revised regulation, agreed generally by the EU Council on 19-20 December 2006, some of these elements are included, but not all. How detailed such aspects should be regulated in implementation rules is seen quite differentiated by processors and non-processors which were asked in a Delphi Survey, depending on the different areas. At the EU regulatory level, the top priority mentioned was the minimal use of additives, followed by minimal and careful processing. Quality/sensory aspects, however, were not seen as primary objectives at the EU level, because companies should have the chance to develop individual sensorial profiles for their products. However, regarding the minimum use of additives this is clearly perceived to be an EU level issue. There is also a tendency to prefer additives of certified organic origin, both among ‘processors’ as well as ‘non-processors’ points of view. The challenge in the future will be to develop regulations with the right balance between authenticity, health orientation and convenience to maintain the confidence of consumers and credibility of the products in the use minimum and careful processing strategies permitted under organic farming standards.