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Master thesis : Handlungsempfehlungen zur Optimierung der "Management Guideline for Organic Food Processors" mittels Experteninterviews mit Verantwortlichen ökologisch orientierter Lebensmittelverarbeitungsunternehmen aus Deutschland

Master thesis : Novel organic food processing regulations through interaction of SDGs and recommended healthy and sustainable dietary approaches for healthy and sustainable food systems

Author: Sharon Shirani (University of Kassel, Germany)

This Master thesis has been published in 2020.

Press article : Trasformazione dei prodotti bio, le buone pratiche da conoscere

Author: Flavio Paoletti (CREA, Italy)

This article (in Italian) has been published in the April 2021 edition of the Terra e Vita magazin.

Master thesis : Anwendung und Evaluation eines Bewertungssystem-Prototyps zur Vergleichbarkeit technologischer Verarbeitungsverfahren von Bio-Lebensmittelverarbeitungsunternehmen anhand zweier Getreidevermahlungsverfahren eines Bio-Bäckereibetriebs

Author: Pia Uthe (FH Münster and in collaboration with AOL, Germany)

Because of the lack of requirements for the use of processing methods in EU organic legislation, organic food processing companies often lack the basis for selecting processing methods that are highly compliant with EU organic principles. The ProOrg-project has developed a prototype of an assessment framework that can be used to evaluate and compare processing methods with regard to their conformity with EU organic principles in order to support organic food processing companies in their decision-making. The objective of this work is to apply and evaluate this prototype in cooperation with the bakery X and finally to formulate recommendations for further development of the prototype.

Master thesis : Consumer Attitudes towards Processed Organic Food

Author: Karlotta Koch (FiBL, Switzerland)

The aim of this study is to identify consumer attitudes towards processed organic food. Since the organic concept builds on the principle of care and careful processing is considered one of the main aspects that determine market success of organic food, this study, first, identifies consumer expectations of carefully processed food. Then, this research investigates consumer attitudes towards processed organic food.

Consumer acceptance, preferences and communication - Report on the outcome of the quantitative consumer survey (D6.2)

Authors: Claudia Meier, Hanna Stolz and Karlotta Koch (FiBL, Switzerland)

The aim of the consumer study was to investigate organic consumers‘ acceptance of processing methods for organic food and if careful processing may be a – from the perspective of organic consumers – suitable concept for the development of the assessment framework.

Consumer acceptance, preferences and communication - Report on the outcome of the focus group discussions (D6.1)

Authors: Ronja Hüppe, Dr. Katrin Zander (Thünen Institute of Market Analysis, Braunschweig, Germany)

The outcomes of the focus groups provided first insights into consumers’ current state of knowledge and preferences regarding processing technologies for organic products. No matter which technology was discussed, participants always had various and often contradicting opinions.

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.

Poster: A step-by-step comparison of Gouda cheese in artisanal and industrial production considering the organic guidelines during the production process

Authors: Caroline Barth and Anna Lopopolo, Münster University of Applied Sciences (Germany)

A ProOrg project about the processing of cheese.

Master thesis : Handlungsempfehlungen zur Optimierung der "Management Guideline for Organic Food Processors" mittels Experteninterviews mit Verantwortlichen ökologisch orientierter Lebensmittelverarbeitungsunternehmen aus Deutschland

Author: Caroline Ebner (Germany)

This Master thesis (in German) has been published in 2020.

Master thesis : Novel organic food processing regulations through interaction of SDGs and recommended healthy and sustainable dietary approaches for healthy and sustainable food systems

Author: Sharon Shirani (University of Kassel, Germany)

This Master thesis has been published in 2020.

Press article : Trasformazione dei prodotti bio, le buone pratiche da conoscere

Author: Flavio Paoletti (CREA, Italy)

This article (in Italian) has been published in the April 2021 edition of the Terra e Vita magazin.