Organic food claims in Europe
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Standard
Organic food claims in Europe. / Kahl, Johannes; Van Der Burgt, Ineke; Kusche, Daniel; Bügel, Susanne Gjedsted; Busscher, Nicolaas; Hallmann, E; U, Kretzschmar; Ploeger, Angelica; Rembialkowska, Ewa; Huber, Machteld.
I: Food Technology, Bind 64, Nr. 3, 2010, s. 38-46.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Organic food claims in Europe
AU - Kahl, Johannes
AU - Van Der Burgt, Ineke
AU - Kusche, Daniel
AU - Bügel, Susanne Gjedsted
AU - Busscher, Nicolaas
AU - Hallmann, E
AU - U, Kretzschmar
AU - Ploeger, Angelica
AU - Rembialkowska, Ewa
AU - Huber, Machteld
PY - 2010
Y1 - 2010
N2 - The need for better regulatory guidelines, improved testing methods, and additional research into product quality criteria to further develop the European organic food market is discussed. The European Commission (EC) regulations on organic production focus on practical agronomy but are very limited in relation to processing. Only limited food additives or processing agents are allowed but no recommendations for processing techniques are given. In the existing regulations, organic quality is defined as food production based on organic standards; organics are processed without the use of a genetically modified organism (GMO) and ionic radiation, with limited use of additives and processing aids, and without the use of chemical processing techniques. Processing methods, which are allowed by the regulation, should guarantee that the organic integrity and vital qualities of the product are maintained through all stages of the production chain.
AB - The need for better regulatory guidelines, improved testing methods, and additional research into product quality criteria to further develop the European organic food market is discussed. The European Commission (EC) regulations on organic production focus on practical agronomy but are very limited in relation to processing. Only limited food additives or processing agents are allowed but no recommendations for processing techniques are given. In the existing regulations, organic quality is defined as food production based on organic standards; organics are processed without the use of a genetically modified organism (GMO) and ionic radiation, with limited use of additives and processing aids, and without the use of chemical processing techniques. Processing methods, which are allowed by the regulation, should guarantee that the organic integrity and vital qualities of the product are maintained through all stages of the production chain.
KW - Faculty of Science
KW - Organic food
KW - Organic agriculture
KW - Food quality
KW - Food processing
KW - Regulatory guidelines
KW - Testing methods
KW - Product quality
KW - Europe
M3 - Journal article
VL - 64
SP - 38
EP - 46
JO - Food Technology
JF - Food Technology
SN - 0015-6639
IS - 3
ER -
ID: 218502666