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

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.

Human health implications of organic food and organic agriculture: a comprehensive review

“…Processing may affect the composition of foods and the bioavailability of food constituents. It is regulated [ 5 ] and recognised [ 257 ] that food additives are restricted for organic products compared to conventional products. It is also recognised that the degree of food processing may be of relevance to human health [ 258 , 259 ].…”

Organic Agriculture 3.0 is innovation with research

“…Recently, experts from the international association Food, Quality & Health (FQH www.fqhresearch.org) have started to provide definitions for organic food (Kahl et al 2012a), organic food quality (Kahl et al 2012b), health (Huber et al 2011) and organic food processing and its impact on the food (Kahl et al 2014a, b). The FQH describes the food and production process (the production) as inseparable aspects which can be defined by criteria, indicators and measurable parameters (Kahl et al 2012 a, b).…”

“…The FQH describes the food and production process (the production) as inseparable aspects which can be defined by criteria, indicators and measurable parameters (Kahl et al 2012 a, b). Furthermore, they identified laboratory methods for evaluating the food (Kahl et al 2014a, b). Reviews and primary research evaluating the quality of organic food have reduced a perspective that needs a broad evaluation to a few narrow product-related parameters (Zalecka et al 2014).…”

Research on organic food quality needs a system approach

“…This InFocus offers a fundamental conceptual paper in organic food research, and to complete the section Kahl et al start a scientific debate on organic food processing by providing starting definitions and discussing methodological questions …”

“…This InFocus offers a fundamental conceptual paper in organic food research, and to complete the section Kahl et al start a scientific debate on organic food processing by providing starting definitions and discussing methodological questions. 8 The contribution of organic foods to healthy and sustainable diets is still a matter of discussion and needs further scientific work and progress.…”