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Development of smart and low energy input processing chains, natural food additives and colourants, and supportive material for a code of practice to increase sustainability and consumer acceptance of organic food stuffs (SusOrgPlus)

Project


Project code: 2817OE005
Contract period: 01.05.2018 - 30.04.2021
Purpose of research: Networks and research co-ordination

Organic food processing is characterised by empirical approaches resulting in high specific raw material and energy demands as well as product deterioration, thus, impacting on overall sustainability and product quality. Steps towards mitigation have been taken (Core Organic Plus) but there is still a lack of a clear Code of Practice. Restrictions in the usage of additives and the need of phasing out contentious materials further increase pressure whilst the full potential of natural additives and colourants is not explored. Consumers expect organic food to be of superior quality and produced sustainably. SusOrgPlus will address these issues for the processing and production of value added products (natural additives/colourants) of selected plant and animal origin products. Novel, smart processes, natural additives/colourants and supporting material for a Code of Practice will be developed. Inclusion of leading food scientists, process-, mechanical and control engineers, agriculturalist and a technology provider and utilisation of a stakeholder-guided approach will assure all aspects relevant for the development of smart, efficient and low energy input processes and value added products are adequately addressed. The geographical balance, with participants from Central, Eastern, Northern and Southern Europe, will assure the relevance of the project across the EU and beyond. SusOrgPlus will provide the organic sector with (a) smart processing technologies; (b) value added products (natural additives/colourants) for phasing out contentious substances; (c) increased process efficiency, reduction of specific resource demands and phasing out of fossil through use of RES; (d) reduction of direct waste and increase of livelihoods by utilising and upgrading produce rejected by the of fresh produce market (e) sound data base and environmental impact, LCA and LCCA analyses for selected products (drying and natural additives/colourants) which will help bench mark production.

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Subjects

Excutive institution

Agricultural Engineering

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