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Information System for Agriculture and Food Research

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Organic sensory information system (OSIS): 5.1 Organic regulations

Project


Project code: keine Angaben
Contract period: 01.01.2009 - 31.12.2011
Purpose of research: Inventory & Assessment

In the project an analysis was made in which way the requirements of regulations and private standards for organic food and farming have on the sensory product quality. The focus was on the most significant identified main differences in regulations and standards: - the use or non-use of ingredients in particular with flavour and colour compounds; - the use or non-use of specific thickeners in particular for milk-products and vegetable/fruit products; - the use or non- use of nitrate/nitrites in meat products; - the use or non-use of natural flavours (e.g. for yoghurts, juices or bakery products); - the use of organic yeast (mainly for bakery products); - the exclusion of some processing methods like high-temperature processing of oils or of milk The analysis was made for natural and strawberry yoghurts, sunflower oil, cookies, salami, tomato sauce and apples. The outcome of this work was a number of factor-matrices for different product groups investigated in the project that relates the influence of the different international and national organic standards on the sensory quality of the foodstuff. Generally the analysis showed that on the level of the EU regulation/ governmental regulation of Switzerland for organic production, generally no regulatory impact through the EU regulation on sensory properties of yoghurt was detectable in any participating country.

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