CODE OF PRACTICE

Linea guida per i trasformatori de prodotti biologici

Authors:  Alex Beck and Johanna Stumpner (AöL), Lisa Borghoff and Caroline Ebner (Hochschule Münster), Ursula Kretzschmar (FibL)

Se un'azienda vuole iniziare a produrre prodotti biologici è molto importante che stabilisca fin dall'inizio le migliori condizioni possibili per eseguire in maniera corretta la trasformazione dei propri prodotti biologici. Per esempio, se ha già una linea di trasformazione di prodotti convenzionali, deve introdurre una linea di produzione parallela di prodotti biologici; oppure, minimizzare l'uso di additivi; oppure, impostare in maniera efficiente la trasformazione accurata di prodotti biologici. In questo, il rispetto della normativa gioca un ruolo importante. Tuttavia, il fattore decisivo è che un'azienda che sta per essere coinvolta per la prima volta nella produzione di prodotti biologici inizi tale attività nella maniera più affidabile ed efficiente possibile. In definitiva, questo è ciò che assicura che i prodotti possano essere venduti con successo e che l'azienda possa operare in questo segmento di mercato. 

Assessment Framework for the evaluation of organic food processing

Authors: Matthias Meier (BFH-HAFL), Regula Bickel (FIBL), Alex Beck and Johanna Stumpner (AöL)

The goal of this document is to provide guidance to processors, labelling organizations, and policy makers on how to assess and evaluate organic food processing being in line with organic principles. The document provides a detailed and step-by-step assessment framework for evaluating organic food processing and sets the minimum requirements to be met.

 

CODE OF PRACTICE (COP) für die ökologische Lebensmittelverarbeitung - ProOrg

Authors: Katrin Zander and Ronja Hüppe, University of Kassel, Department Agricultural and Food Marketing

Final Guidelines for Consumer Communication

Katrin Zander and Ronja Hüppe, University of Kassel, Department Agricultural and Food Marketing

 

While food additives permitted for organic processing are largely regulated within the EU organic regulation, this is not the case for food processing technologies. This Code of Practice is supposed to guide processors in their choice for the most suitable processing methods for organic food. For this purpose, an assessment framework and management guidelines have been developed. As a third component, these communication guidelines focus on the interaction with consumers. They give an idea of how to deal with consumers’ expectations on food processing.

 

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CODE OF PRACTICE (COP)

Develop a practical and flexible Code of Practice (CoP) for processors of organic food and labelling organizations.


Develop a multi-dimensional assessment framework (criteria, indicators, parameters, assessment methods) for organic food processing providing guidance on how to assess organic food quality as affected by contentious substances and processing technologies as well as by alternatives to them.

Test the practicability of the CoP in concrete situations and contexts (case studies) represented by food processing companies.



Management Guideline for organic food processors

Authors: Alexander Beck (AöL e. V., Germany), Johanna Stumpner (AöLe.V., Germany), Lisa Borghoff (Hochschule Münster, Germany), Ursula Kretzschmar (FiBL, Switzerland)

The Management Guideline is part of the Code of Practice for organic food processing, developed in the european project ProOrg. The aim is to contribute to the further development of the practice of organic food processing in terms of increased integrity, quality, transparency and success.

Discussion paper: Assessment Criteria for Processing
Technologies Based on EU Regulation 2018/848

Authors: Alexander Beck (AöL e. V., Germany), Ursula Kretzschmar (FiBL, Switzerland), Flavio Paoletti (CREA, Italy), Rodolphe Vidal (ITAB, France)

The objective of this discussion paper is to provide clear criteria to assess food processing technologies, based on the legal requirements for organic food processing.

This discussion paper is available in English, French, Italian and German.