Quality and safety aspects of organic and low-input food processing: Results of a Delphi survey from an expert consultation in 13 European countries

Abstract

a b s t r a c tOrganic 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).

Innovations and trends in meat consumption: An application of the Delphi method in Spain

“…In recent years, it has been applied to forecasting future scenarios in several sectors, including logistics (von der Gracht & Darkow, 2010), transport (Linz, 2012;Mason & Alamdari, 2007) and energy (Celiktas & Kocar, 2010;Czaplicka-Kolarz, Stańczyk, & Kapusta, 2009;Hussler, Muller, & Rondé, 2011;Makkonen, 2012;Rikkonen & Tapio, 2009). It has also been used to evaluate policies and strategies in the food industry (Frewer et al, 2011;Ilbery, Maye, Kneafsey, Jenkins, & Walkley, 2004;Kretzschmar & Schmid, 2011;Wentholt, Fischer, Rowe, Marvin, & Frewer, 2010;Wentholt, Rowe, König, Marvin, & Frewer, 2009), including, as in the present case, making forecasts of the evolution of meat consumption (Vinnari, 2008;Vinnari & Tapio, 2009). …”

Mature and Emerging Organic Markets: Modelling Consumer Attitude and Behaviour With Partial Least Square Approach

“…This study intends to test convenience barriers in form of time needed for buying organic food products, which might not be available in all shops, and in the time of preparing and cooking of such products that are usually associated with naturalness or a lower degree of processing 61 .…”

How to understand the complexity of product quality and the challenges in differentiating between organically and conventionally grown products—exemplified by fresh and heat-processed carrots (Daucus carota L.)

“…While sweet taste of carrots can be described by their sugar content (Simon et al 1980), the development of bitter taste is more complicated and can only partly be explained by the presence of compounds such as falcarindiol, di-caffeic acid derivative, 6-methoxymellein and isochlorogenic acid (Phan 1974;Kreutzmann et al 2008a). The unusual taste described as sickeningly sweet is correlated positively with the ethanol content developed by plant cells under stress and under anaerobic conditions (Seljåsen et al 2001;Seljåsen et al 2004).…”

“…Nevertheless, there are certain principles, such as 'minimal processing', 'no over-processing' and 'careful processing', that have been laid down by EU regulations (EC regulation 834/2007) and by label organizations, such as Bio Suisse, the Soil Association, Naturland, and by the IFOAM standards (International Federation of Organic Agriculture Movements) (Kretzschmar and Schmid 2006b). The goal of organic processing is to produce a wide variety of high-quality organic food products by processes which do not harm the environment, human health or welfare of plants and animals (EC regulations no 834/2007, article B).…”