Organic food processing: a framework for concept, starting definitions and evaluation

Johannes Kahl; Farnaz Alborzi; Alexander Beck; Susanne Bügel; Nicolaas Busscher; Uwe Geier; Darja Matt; Tabea Meischner; Flavio Paoletti; Sirli Pehme; Angelika Ploeger; Ewa Rembiałkowska; Otto Schmid; Carola Strassner; Bruno Taupier-Letage; Aneta Załęcka

doi:10.1002/jsfa.6542

Organic food processing: a framework for concept, starting definitions and evaluation

Johannes Kahl, Farnaz Alborzi, Alexander Beck, Susanne Bügel, Nicolaas Busscher, Uwe Geier, Darja Matt, Tabea Meischner, Flavio Paoletti, Sirli Pehme, Angelika Ploeger, Ewa Rembiałkowska, Otto Schmid, Carola Strassner, Bruno Taupier-Letage, Aneta Załęcka

Nutrition and Health

11 Citations (Scopus)

Abstract

In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality.

Original language	English
Journal	Journal of the Science of Food and Agriculture
Volume	94
Issue number	13
Pages (from-to)	2582-2594
Number of pages	13
ISSN	0022-5142
DOIs	https://doi.org/10.1002/jsfa.6542
Publication status	Published - Oct 2014

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Kahl, J., Alborzi, F., Beck, A., Bügel, S., Busscher, N., Geier, U., Matt, D., Meischner, T., Paoletti, F., Pehme, S., Ploeger, A., Rembiałkowska, E., Schmid, O., Strassner, C., Taupier-Letage, B., & Załęcka, A. (2014). Organic food processing: a framework for concept, starting definitions and evaluation. Journal of the Science of Food and Agriculture, 94(13), 2582-2594. https://doi.org/10.1002/jsfa.6542

Kahl, J, Alborzi, F, Beck, A, Bügel, S, Busscher, N, Geier, U, Matt, D, Meischner, T, Paoletti, F, Pehme, S, Ploeger, A, Rembiałkowska, E, Schmid, O, Strassner, C, Taupier-Letage, B & Załęcka, A 2014, 'Organic food processing: a framework for concept, starting definitions and evaluation', Journal of the Science of Food and Agriculture, vol. 94, no. 13, pp. 2582-2594. https://doi.org/10.1002/jsfa.6542

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abstract = "In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality.",

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AU - Geier, Uwe

AU - Matt, Darja

AU - Meischner, Tabea

AU - Paoletti, Flavio

AU - Pehme, Sirli

AU - Ploeger, Angelika

AU - Rembiałkowska, Ewa

AU - Schmid, Otto

AU - Strassner, Carola

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AB - In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality.

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Organic food processing: a framework for concept, starting definitions and evaluation

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