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

Johannes Kahl1, Farnaz Alborzi, Alexander Beck

  • 1Department of Organic Food Quality and Food Culture, University of Kassel, D-37213, Witzenhausen, Germany.

Journal of the Science of Food and Agriculture
|December 31, 2013
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Summary
This summary is machine-generated.

This study defines organic food processing principles and criteria, addressing a gap in current regulations. It offers a multidimensional approach for evaluating organic food quality, enhancing transparency and consumer trust.

Keywords:
conceptdefinitionfoodorganicprocessingquality criteria

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Area of Science:

  • Food Science
  • Agricultural Science
  • Regulatory Science

Background:

  • EU Regulation (EC) 834/2007 established organic food processing principles.
  • Existing research highlights a need for clear criteria to evaluate organic food processing methods.
  • Consumer perception links organic food quality to naturalness and integral product identity.

Purpose of the Study:

  • To operationalize organic food processing by defining clear principles and criteria.
  • To bridge the gap between organic farming principles and practical food processing evaluation.
  • To establish a conceptual framework for assessing organic food processing.

Main Methods:

  • Verification and adaptation of organic agriculture principles for food processing.
  • Review of underlying paradigms and consumer perceptions of organic food.
  • Development and verification of a conceptual definition for organic processing using food examples (e.g., milk heat treatments).

Main Results:

  • A conceptual background for organic food processing, integrating farming, food, and processing paradigms.
  • A proposed definition connecting organic processing to minimal, sustainable, and gentle processing.
  • Verification of the concept and definitions using practical food examples.

Conclusions:

  • Organic food processing can be defined by clear paradigms and principles.
  • A multidimensional approach using defined criteria is suitable for evaluating organic processing.
  • Further development of indicators and parameters is needed for comprehensive organic food quality assessment.