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Dieses Projekt dient der Weiterentwicklung von Pre‐Breeding‐Material der Weissen Lupine (Lupinus albus L.) zu einem Genpool, der aufgrund einer genetisch breit abgestützten, quantitativen Resistenz gegen die Brennfleckenkrankheit Anthraknose (Erreger: Colletotrichum lupini) für die praktische Züchtung genutzt werden kann und an Schweizer Verhältnisse angepasst ist.

Erster Zwischenbericht zum Projekt "Lupinno Suisse - Züchtung der Weissen Lupine auf Resistenz & Qualität für innovative Schweizer Lebensmittel aus einer nachhaltigen, regionalen Produktion".

The current environmental challenge is pushing food systems towards more sustainable models of production that require reorganizing of processes by re-using side products still containing nutrients. This work aimed at valorising a mix of bovine sweet whey and sunflower press cake, through targeted fermentation. After preliminary screening based on growth rate, final pH, lactose/galactose assimilation, phytase activity, six Lactic Acid Bacteria strains (Lacticaseibacillus casei, L. paracasei (2), Lactococcus lactis, Lentilactobacillus parakefiri and Leuconostoc pseudomesenteroides) and three yeasts (Kluyveromyces lactis, K. marxianus and Torulaspora delbrueckii) were co-cultivated in pairs in microcosms (1-part ground press cake: 4-parts whey). All tested microorganisms were able to grow and acidify the blend: the LAB counts increased during the incubation (26 °C for 48 h) of +2.80 log CFU/g, whereas yeasts counts were of +1.98 log CFU/g, with significant differences among the different associations (p < 0.01). Mould counts were always <3 log CFU/g. Interestingly, the bacterial contaminants count significantly varied in samples with different pairs of strains (p < 0.001). Acidification level, acetic acid and ethanol contents were the limiting factors affecting the growth of poilage micro-organisms. Best performances were attained in microcosms inoculated with L. lactis or L. paracasei and K. lactis or K. marxianus.

This IT tool, free for our members, puts together relevant requirements for certain categories and is based on IFOAM Organics Europe's understanding of the new Regulation (EU) 2018/848 (referred to in this document as the Organic Regulation) and provides an overview of the changing legal situation as of 1 January 2022. The following questions are answered in this guidance: 1) Which flavourings can organic food processors use from 1 January 2022?, and 2) What information do they need to ensure that they are legally compliant? For example, if you are a poultry producer you will find all recitals, definitions, and requirements relevant to your activities in one chapter, and you will not need to open 10 different regulations. On top of that, when the EU Organic Regulation refers to other EU legislations, links to this information are also provided.

Der Umgang mit Funden unzulässiger Pflanzenschutzmittelwirkstoffe entlang der Bio- Wertschöpfungskette stellt eine große Herausforderung für die Branche dar. So kann ein Fund ein Hinweis dafür sein, dass der bio-zertifizierte Produktionsprozess nicht eingehalten wurde. Das bloße Vorhandensein eines Stoffes allein lässt allerdings noch keine Aussagen über die Bio-Integrität des Produkts zu. Im Rahmen des Projekts wurden Problembereiche detailliert analysiert sowie Informationsund Wissenslücken identifiziert. Aus dem Vorhaben resultieren folgende Handlungsempfehlungen: - Für eine sachgerechte Abgrenzung zwischen ubiquitärer Belastung, Wirkungen benachbarter konventioneller Produktionssysteme und Verstößen gegen die Vorgaben der EU-Öko-Verordnung ist eine verbesserte Durchführung und Zugänglichkeit eines umfassenden Umweltmonitorings von im Öko-Landbau unzulässigen Wirkstoffen unerlässlich. - Für eine sachgerechte Beurteilung von unzulässigen Wirkstofffunden entlang der Bio-Wertschöpfungskette steht bislang nur eine unzureichende und heterogene Datenbasis zur Verfügung. Fälle sollten systematisch elektronisch auswertbar dokumentiert werden. Hierzu wird eine verbesserte Erfassung benötigt. - Der einseitige Fokus auf Endproduktanalytik im Kontext moderner Pflanzenschutzmittel-Wirkstoffe kann nur einen begrenzten Beitrag zur Absicherung der Integrität von Bio-Produkten leisten. Bei Bio-Kontrollen sollte künftig stärker die Durchführung von Prozessproben (Betriebsmittel, Blattproben, Staubproben) fokussiert werden. - Die Situationsanalyse zeigt bei der EU-Öko-Kontrolle ein heterogenes Kompetenzniveau im Umgang mit unzulässigen Wirkstofffunden auf. Fachlich fundierte Qualifizierungs- und Bildungsmaßnahmen müssen vorangetrieben werden. - Im EU-weiten Handel führen unterschiedliche Vorgehensweisen mit Wirkstofffunden zu Wettbewerbsverzerrungen. Zusätzlich ist der unternehmensspezifische Umgang sehr heterogen. Vorgehensweisen sollten weiter harmonisiert und unter Berücksichtig

BOOST vil investere i ny teknologi, der kan øge protein-indholdet i dansk økologisk korn og støtte udviklingen af nye innovative fødevareprodukter, der imødekommer danskernes behov. Projektet vil udvikle nye forædlingsstrategier, der tager højde for kornsorternes resistens over for sygdommen stinkbrand samt for stinkbrands smitteevne, der uvilkårligt vil udvikle sig, når såsæden dyrkes økologisk – dvs. uden brug af pesticider. Projektet vil involvere interessenter fra hele værdikæden som i en fælles indsats skal øge robustheden, kvaliteten og diversiteten i økologisk kornproduktion i både marken og i fødevarer. Lykkes dette kan den økologiske kornproduktion gøre sig uafhængig af ​​den konventionelle forædlingsproduktion og således undgå brugen af pesticider.

Es ist allgemein anerkannt, dass der großflächige Einsatz von persistenten synthetischen Pestiziden in der Landwirtschaft ein großes Risiko für die biologische Vielfalt und die Um-welt darstellt. Darüber hinaus betrachtet die Öffentlichkeit Pestizide als problematisch und strebt pestizidfreie Produkte an. Die Auseinandersetzung mit diesen Bedenken und das Fin-den eines nachhaltigen Gleichgewichts zwischen "umweltfreundlicher" und "profitabler" Pflanzenproduktion stellen Herausforderungen für Landwirt*innen dar. Um den Anliegen der Landwirt*innen und Verbraucher*innen gerecht zu werden, müssen innovative Lösungen zur Sicherung der Ernteerträge, zur Minimierung von Nahrungs- und Ernteabfällen sowie zur Erzeugung von Gemüse und Früchten mit gesundheitsfördernden Eigenschaften geschaffen werden. Das Projekt Bio4Food befasst sich mit diesen drei Aspekten und verfolgt dabei eine Strategie der Verwertung von Ernteabfällen. Im Vorhaben werden Pflanzenabfälle für die Herstellung von Extrakten mit biostimulierenden Eigenschaften genutzt, um den Ertrag und die Qualität der Pflanzen zu fördern und deren Gehalt an den gesundheitsfördernden Mineralien: Eisen, Magnesium und Zink zu erhöhen. Die Marktchancen des Ansatzes wer-den untersucht, um einen Fahrplan für die Umsetzung in der Pflanzenproduktion und im Pflanzenschutz zu entwickeln. Die Möglichkeit der Wiederverwertung von Abfällen wird auf der Ebene der landwirtschaftlichen Betriebe bis hin zur Nahrungsmittelindustrie bewertet, wobei die Rentabilität des Ansatzes berücksichtigt wird.

Das Merkblatt zeigt Massnahmen in der Gemeinschaftsgastronomie auf, mit denen negative Umweltwirkungen bei der Verwendung und Verwertung der Lebensmittel reduziert werden können.

The concern for the environment among European consumers is growing and in the future the need for sustainable shopping is expected to increase. Through transparent on-packaging communication with consumers, organic producers have the opportunity to show attributes of organic production system and build a strong market position. The aim of the study was to analyse voluntary packaging information on organic milk from four European markets in the context of organic food quality, i.e., Germany, the Netherlands, Italy and Poland. More specifically, the textual content of 106 organic milk packages was analysed and voluntary information on each package was categorized according to process- and product-related organic milk attributes. The assortment and content of voluntary packaging information varied across the four countries. The largest number of products was found on the German market (37) and the smallest on the Polish market (14). Dutch milk had the greatest amount of voluntary information on animal welfare, product locality, environmental protection, quality confirmation, naturalness and nutritional value. German milk had the most information on enjoyment and conditions of processing, while the Italian milk on the social perspective. The products available on the Polish market had the least voluntary information. Pasteurized organic milk had noticeably more information about organic quality attributes than micro filtrated and UHT milk.

The aim of this study was to evaluate the effect of different solutions for vacuum impregnation (VI) of fresh-cut (FC) apples through an innovative multi-analytical approach. In particular, the individual and synergistic effects of ascorbic acid and calcium lactate on the preservation of freshness of FC apples was assessed through color, texture, microscopy, isothermal calorimetry, and time-domain nuclear magnetic resonance (TD-NMR) evaluations. The analysis was performed immediately after VI and after 24 h of refrigerated storage. The obtained results showed a good preservation of color and higher firmness in the impregnated samples. Concerning the metabolic heat production, a decrease following the VI treatment was observed, especially when the combined solution was used for the impregnation. The TD-NMR studies showed higher changes in terms of signal intensity and transversal relaxation time T2 after 24 h of storage, evidencing the meta-stability of the plant material for its dynamic tissue nature, and the dewatering/impregnation processes evolution until the achievement of dynamic equilibrium.

In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the basic physical properties. In the scientific literature, there is a lack of investigation of the influence of such polyol solutions such as sorbitol and mannitol used as osmotic substances during the osmotic dehydration process on the contents of bioactive components, including natural colourants. Thus, the aim of the study was to evaluate the impact of polyols (mannitol and sorbitol) in different concentrations on the process kinetics and on chosen physical (colour and structural changes) as well as chemical (sugars and polyol content, total anthocyanin content, total polyphenol content, vitamin C, antioxidant activity) properties of osmotic-dehydrated organic strawberries. Generally, the results showed that the best solution for osmotic dehydration is 30% or 40% sorbitol solutions, while mannitol solution is not recommended due to difficulties with preparing a high-concentration solution and its crystallization in the tissue. In the case of sorbitol, the changes of bioactive compounds, as well as colour change, were similar to the sucrose solution. However, the profile of the sugar changed significantly, in which sucrose, glucose, and fructose were reduced in organic strawberries and were partially replaced by polyols.

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.

Der Krieg in der Ukraine hat die Diskussion über Ernährungssicherung neu entfacht. Vorschläge, den damit verbundenen Angebotskrisen durch eine weitere Intensivierung und höhere Produktion zu begegnen, vernachlässigen die sich daraus ergebenden negativen Umweltwirkungen. Vorschläge, als Reaktion die Inputabhängigkeiten, zum Beispiel bei Mineraldünger und fossiler Energie, durch massive Expansion extensiver Produktionssysteme wie des biologischen Landbaus zu reduzieren, vernachlässigen die tieferen Erträge dieser Systeme. Die Probleme, vor denen die Ernährungssysteme stehen, sind nicht neu. Der Krieg wirft aber ein Schlaglicht auf besonders kritische Aspekte. Die Ernährungssysteme der Industrieländer sind extrem von externen Inputs abhängig und charakterisiert durch hohe Anteile von Nahrungsmittelabfällen und -verlusten sowie eine grosse Anzahl von Tieren, die mit Erzeugnissen vom Ackerland gefüttert werden. Die Ernährungssysteme sind dadurch sehr gross, gemessen an ihrem Massen-, Nährstoff- und Energieumsatz, sowohl pro Hektare als auch pro Produkteinheit oder pro Kopf. Die Grösse der Ernährungssysteme zu reduzieren, ist wohl der effektivste Ansatz, um die Herausforderungen hinsichtlich der Umweltwirkungen, der Ernährungssicherung und der globalen Märkte anzugehen. Der Artikel diskutiert drei für eine solche Reduktion der Grösse der Ernährungssysteme zentrale Aspekte: die Futter-Nahrungsmittel-Konkurrenz sowie Abfälle, die Rolle von Inputabhängigkeiten und geschlossenen Kreisläufen und die Sicherung der Produktionsgrundlagen.

Food loss and food waste are a global challenge as about one third of all food produced around the globe is lost or wasted at some point in the food supply chain, from the farm to the fork. Vegetable oils generate a considerable amount of waste and byproducts, and such byproducts represent valuable opportunities for the food industry. Given the obvious benefits of using byproducts, special attention should be paid to the safety issues, especially when it comes to reintroducing them into the food chain. In this study, the quality and safety of several vegetable oil industry byproducts were evaluated in order to further consider them as potential ingredients in functional foods. Microbiological tests, mycotoxin assessments, and a heavy metal analysis were performed. The microbiological analysis showed reduced contamination with spoilage microorganisms, and a lack of contamination with pathogenic bacteria. All of the samples noted levels of deoxynivalenol, and, with a few exceptions, the heavy metal levels were below the maximum allowed limits. This study also notes the lack of regulation for this category of products. This not only puts the possibility of capitalizing on many food byproducts at risk, but also their widespread use as ingredients for the production of new functional products and their safe consumption.

The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) methods for the measurement of lipid-soluble antioxidant capacity (ACL) of 14 different byproducts obtained from the vegetable oil industry (flour, meals, and groats).The research showed that the analyzed samples contain significant amounts of phenolic compounds between 1.54 and 74.85 mg gallic acid per gram of byproduct. Grape seed flour extract had the highest content of total phenolic compounds, 74.85 mg GAE/g, while the lowest level was obtained for the sunflower groats, 1.54 mg GAE/g. DPPH values varied between 7.58 and 7182.53 mg Trolox/g of byproduct, and the highest antioxidant capacity corresponded to the grape seed flour (7182.53 mg Trolox/g), followed by walnut flour (1257.49 mg Trolox/g) and rapeseed meals (647.29 mg Trolox/g). Values of ABTS assay of analyzed samples were between 0 and 3500.52 mg Trolox/g of byproduct. Grape seed flour had the highest value of ABTS (3500.52 mg Trolox/g), followed by walnut flower (1423.98) and sea buckthorn flour (419.46). The highest values for FRAP method were represented by grape seed flour (4716.75 mg Trolox/g), followed by sunflower meals (1350.86 mg Trolox/g) and rapeseed flour (1034.92 mg Trolox/g). For CUPRAC assay, grape seed flour (5936.76 mg Trolox/g) and walnut flour (1202.75 mg Trolox/g) showed the highest antioxidant activity. To assess which method of determining antioxidant activity is most appropriate for the byproducts analyzed, relative antioxidant capacity index (RACI) was calculated. Depending on the RACI value of the analyzed byproducts, the rank of antioxidant capacity ranged from −209.46 (walnut flour) to 184.20 (grape seed flour). The most sensitive methods in developing RACI were FRAP (r = 0.5795) and DPPH (r = 0.5766), f

Umgang mit Rückständen sowie notwendige Hilfestellungen – Resultate aus einer Umfrage im europäischen Biosektor Workshop im Rahmen der Rückstandstagung 2022

Extracts of five organic and one conventional honey sources, available in Finnish markets, were tested for antimicrobial activity and inhibitory concentrations against Escherichia coli, Salmonella Typhi, Pseudomonas aeruginosa, Klebsiella pneumoniae, Bacillus cereus, and Staphylococcus epidermidis, obtained from human specimens. Five (honeys A, B, D, E, F) of the six studied honeys were organic. All the studied honeys had inhibitory activity (zone of inhibition (ZI)>9.4±0.5 mm) compared to control artificial honey (ZI<8 mm) against all the studied pathogens. Four organic honeys (B, D, E, F) showed inhibitory activity with ZI>13.3 mm against all the studied bacteria with minimal inhibitory concentration (MIC) values of 12.5–50%. Against E. coli, the organic honeys E and F had activity index (AI) of 0.64 and 0.73, respectively, compared to the antibiotic AI of 1.0. Against S. Typhi, the organic honeys D and F had AI of 0.59 and 0.64, respectively. Against P. aeruginosa, the organic honeys D, E, and F had the highest AI of 0.71–0.80, and against S. epidermidis the honeys B, D, E, and F possessed relatively high AI of 0.60, 0.67, 0.73, and 0.78, respectively. Against K. pneumoniae and B. cereus, the detected AI of the organic honeys B, D, E, and F varied between AI of 0.48 and 0.58. The organic honey A and conventionally produced honey C possessed only minor activity with MIC values of 80%. Here, we show that commercially available culinary organic honeys possess remarkable antimicrobial activity against several important human bacterial pathogens.

The use of synthetic pesticides is not allowed in organic production, but traces of synthetic pesticides are regularly detected in organic food. To safeguard the integrity of organic production, organic certifiers are obliged to investigate the causes for pesticide residues on organic food, entailing high costs to the organic sector. Such residues can have various origins, including both fraud and unintentional contamination from the environment. Because the knowledge about contamination from environmental sources is scattered, this review provides an overview of pathways for unintentional and technically unavoidable contamination of organic food with synthetic pesticides in Europe. It shows that synthetic pesticides are widely present in all environmental compartments. They originate from applications in the region, in distant areas or from historical use. Transition into the food chain has been demonstrated by various studies. However, large uncertainties remain regarding the true pesticide contamination of the environment, their dynamics and the contamination risks for the food chain. Organic operators can take certain measures to reduce the risks of pesticide contamination of their products, but a certain extent of pesticide contamination is technically unavoidable. The present paper indicates that (i) a potential risk for pesticide residues exists on all organic crops and thus organic operators cannot meet a ‘zero-tolerance’ approach regarding pesticide residues at the moment. (ii) Applying a residue concentration threshold to distinguish between cases of fraud and unavoidable contamination for all pesticides is not adequate given the variability of contamination. More reliable answers can be obtained with a case-by-case investigation, where evidence for all possible origins of pesticide residues is collected and the likelihood of unavoidable contamination and fraud are estimated. Ultimately, for organic certification bodies and control authorities it will rema

Live larvae fed to poultry has shown to provide good nutrients and bioactive compounds with positive effects on bird's health. However, trials on chicken reared for meat consumption are still scarce. A total of 240 Label naked neck (LNN) birds were reared from 21 to 82 days of age, and four experimental groups (10 birds/pen, 6 replicates/treatment) were considered according to the birds’ gender and larvae provision. Experimental groups were fed 10% supplementation of black soldier fly (BSF) live larvae based on the daily feed intake. Birds (12/diet, 2 birds/pen) were slaughtered according to the standard EU regulations. Following storage at 4°C for 24 h, breast fillets were excised, vacuum packaged and transported to the laboratory for analysis. Vacuum packed breasts were cooked in a water bath at 75°C for 45 min, then breast color and drip loss were measured. Sensory descriptive analysis was performed, in duplicate, by 11 trained judges, experts in sensory evaluation with a specific software for sensory data acquisition, (FIZZ Biosystèmes), using a nine points intensity scale. Results were elaborated by a statistical analysis using R software. Color measurement, drip loss percentage and sensorial profiles were analyzed through the ANOVA and post hoc test (Tukey’s HSD). No significant differences were found in mean percentages of drip loss while color measurement showed only differences based on chicken gender and only for the b* (yellowness) parameter that resulted higher in females. Concerning sensory evaluation, no significant differences were found. In conclusion, results highlighted that a dietary 10% supplementation of BSF live larvae did not affected sensorial quality of breast fillets of LNN chickens reared in an organic production system. The authors acknowledge the financial support for Poultrynsect project provided by transnational funding bodies under the Joint SUSFOOD2/CORE Organic Call 2019.

L’obiettivo di questa tesi è stato valutare l’effetto di una dieta contenente larve vive di Hermetia illucens nel pollo a collo nudo. In particolare ci si è concentrati sull’effetto che la dieta ha avuto sulle performances di crescita, sulle caratteristiche della carcassa e sulla salute intestinale, valutando morfologia intestinale ed espressione delle mucine. Si sono inoltre valutati il grado di infiammazione e di degenerazione dei principali organi detossificanti e linfoidi per valutare la riposta sistemica dei polli alla dieta. La dieta sperimentale, contenente il 10% sul tasso di ingestione giornaliero di larve vive, non ha influenzato le performances di crescita, le caratteristiche della carcassa, la morfologia della parete intestinale e l’espressione delle mucine. Al contrario, ha avuto effetti significativi sugli indici di conversione alimentare e sul peso degli organi linfoidi. In, particolare ha causato l’aumento di peso di milza e borsa di Fabrizio, dimostrando che gli insetti possono avere un effetto immunostimolante benefico per la salute del pollo grazie al loro contenuto di chitina. Inoltre, la presenza delle larve nella dieta ha migliorato la conversione in energia del mangime fino ai 28 giorni di età, dimostrandosi un valido sostituto proteico dall’alto valore biologico, soprattutto nel primo mese di vita. Infine la dieta sperimentale ha mantenuto le differenze di performances, caratteristiche della carcassa e morfologia intestinale tra i due sessi così come ha preservato il gradiente prossimodistale degli indici morfometrici. Il mantenimento di queste ben note differenze fisiologiche, dimostra l’idoneità della dieta. In conclusione, questi risultati confermano la possibilità di utilizzare le larve vive di Hermetia illucens al 10% del tasso di ingestione giornaliera nell’allevamento biologico di polli a collo nudo, rappresentando un potenziale strumento a favore dell’economia circolare, dell’ecosostenibilità e del benessere animale. Tuttavia ulterior

Faldtal er den vigtigste parameter for bagekvalitet i korn, men faldtal viser sig også at have sundhedsrelaterede effekter for forbrugerene. Emnet belyses i rapporten. Når talen går om bagekvalitet i hvede, så snakker man ofte om gluten og protein. Korn består primært af gluten-protein og stivelse, og selvom gluten er vigtig for hvedemelets bageevne, så er stivelsen mindst ligeså vigtig som proteinet. Den vigtigste parameter for stivelsens kvalitet i mel er melets faldtal. Glutenallergi og mineralmangen er stigende problemer hos forbrugere i både Danmark og i verden, og meget tyder på, at nogle af problemerne kan hænge sammen med, at vi er blevet bedre til at sikre et højt faldtal. Når korn spirer, så bliver stivelsen nedbrudt til sukker. Faldtal er et mål for, om stivelsen i kornet er begyndt at blive nedbrudt til sukker, og dermed om spiringen er begyndt. Det er helt afgørende for kornets bagevene, at kornet har et tilstrækkeligt højt faldtal, og det skal helst ligge over 180 og gerne på 250 eller mere. Hvis faldtallet er over 350 kan det give andre problemer, og i så fald bør kornet eller melet blandes med korn med lavere faldtal, men bør dog ikke blandes med mel med faldtal under 180, da der er risiko for at blandingen så vil få for lavt faldtal, da faldtallet ikke vil være proportionalt med de partier, som det blandes af. For at sikre et højt faldtal er det afgørende, at kornet høstes så snart det er modent, da fugtigt vejr efter modenhed vil få faldtallet til at gå ned. I sjældne tilfælde kan faldtallet også være lavt, selvom kornet ikke er høstet sent eller har været udsat for regn. Det sker blandt andet, hvis der er store forskelle på dag- og nattemperaturer i slutningen af modningsperioden. Især i dette tilfælde kan faldtallet nogle gange stige igen efter lagring. Effekten af lagring på faldtallet er størst ved lagring med forholdsvis høj temperatur, og gerne omkring 25Cº i flere måneder. I nogle tilfælde kan frasortering af den letteste fraktion af kornet

The project “Code of Practice for organic food processing – ProOrg” is based on the fact that the EU organic regulations only set a legal frame with mainly general principles for technologies used in organic food processing. With the exclusion of a positive list of additives and processing aids, mandatory standards for the processing technologies used for organic food are lacking in the European Regulation 2018/848. Indications that can guide the processors in the selection of appropriate technologies and innovations in line with the organic principles are very limited. The aim of the ProOrg project was to contribute to fill this gap by developing a Code of Practice (CoP) for organic food processors (https://www.proorgproject.com/codeofpractice). Specifically, the objective of ProOrg was to develop a Code of Practice addressed to organic food processors as well as labeling organizations, with the aim to provide a set of strategies and tools that can help them for making the best choice for careful processing technologies, methods, and formulations free of additives, while addressing the organic principles, high food quality, low environmental impact, and high degree of consumer acceptance. The ProOrg Consortium was composed of 15 partners from 8 European countries, with a balanced geographical distribution. The project was based on a participatory approach with a direct involvement of organic food processors and other stakeholders that contributed to the development of the CoP and participated throughout the duration of the project. The Code of Practice for organic food processors is composed of three parts: the “Management Guideline for organic food processors”, the “Assessment Framework for the evaluation of the organic food processing”, and the “Guidelines for consumer communication”. The “Management Guideline” (MG) (https://www.proorgproject.com/codeofpractice) aims to give organic food processing companies a guideline for the implementation of the regulatory re

SusOrgPlus has developed novel, affordable smart processing systems with dynamic control (e.g. temperature, humidity,) for the production of high quality ingredients and highly nutritious dried (and further processed) products. The results obtained show a high potential for non-invasive product monitoring of moisture content, colour and valuable compounds during drying processes and to further improve the developed product related, individual drying strategies. Additionally, alternative control point driven strategies were investigated which were intermittent, product and step wise drying and were compared to air temperature controlled drying utilizing simple and cost-effective sensors and microcontrollers. The results show the high potential to increase product quality as well as process efficiency of drying processes. The development and modelling of the CO2 neutral heat pump batch dryer shows a high potential to phase out fossil fuels to enable future processing chains with low environmental impacts will increase the sustainability of organic produce. Further, methods (drying/milling, extraction/microencapsulation) for plant based and rich in secondary plant compounds (antioxidants, lycopene etc.) powder and extract development were evaluated regarding product quality. They were further utilized to enrich organic foods (colorants, flavorings and nutritional fortification) and develop innovative foods like bakery products or pasta or dried fruits and vegetable. This will help the organic sector to increase the competitiveness and the potential to phase out contentious artificial substances, i.e. colourants and other ingredients, due to improved processing strategies and plant-based substitutes. Additionally, it will help to reduce direct waste of food and utilise and upgrade products that are rejected from the market or help to utilise by-products (e.g. tomato juice production) or underutilized species (e.g. nettle). The developed products have been assessed by ch

Cette fiche technique présente des mesures permettant de réduire les effets négatifs sur l’environnement lors de l’utilisation et de la valorisation des denrées alimentaires dans la restauration collective.

This CORE Organic Practice Abstract gives practical recommendations on how to extract protein from forage legumes. The knowledge obtained in ProRefine will support the implementation of biorefined forage legumes as high-quality protein sources in the European organic sector and will thus contribute to a strengthening of the agricultural sector in Europe as a whole, through improved utilisation of local resources.

Biobarometer Schweiz 2020 –Teil 1 Ausführliche Foliensammlung der Ergebnisse.

The development of organic aquaculture in Denmark has been ongoing for two decades, currently representing 2 % of the national rainbow trout production. Organic aquaculture practice is subjected to a number of specific restrictions compared to conventional aquaculture operation, which pose challenges but also allows the certified producers to achieve a premium price of their product. Water treatment is one example; only easy degradable, sanitizers are allowed to be used in certified organic aquaculture production as specified in the current EU legislation. Formalin, an effective and commonly used biocide for aquaculture water control, is not permitted in organic aquaculture which forces new treatment practices to be developed and implemented. Here we describe issues related to the implementation of new water treatment practices and present potential practical solutions. The interaction between management and water quality is described and the implications for water treatment is emphasized. Results and experiences of using peracetic acid products and hydrogen peroxide in organic freshwater fish farms are provided. Current challenges and future research needs regarding water quality control are discussed in a context of fish health, fish welfare, worker safety, ethics and environmental justification. Finally, sustainable development of organic aquaculture is put into perspective based on the Danish lessons learned.

Was essen wir im Jahr 2050? Inputvortrag zur Fokuswoche "Klimakrise und Ernährung"

Landwirtschaft mit Zukunft

Der Lebensmittelkonsum in der Schweiz führt zu immensen ökologischen, sozialen und wirtschaftlichen Herausforderungen im In- und Ausland. Diese Herausforderungen sind vielschichtig und eng miteinander verbunden. Deshalb ist es sehr anspruchsvoll, klare und effektive Strategien, die diesen begegnen, abzuleiten. Es braucht transdisziplinäre Methoden, um diese multidimensionalen Herausforderungen zu erfassen und die für deren Bewältigung notwendigen Dialoge zwischen Wissenschaft, Gesellschaft und Politik zu unterstützen.

Proteinversorgung aus einer sich transformierenden, nachhaltigeren Landwirtschaft

Für Konsumentinnen und Konsumenten sind Rückstände von Pestiziden auf Lebensmitteln unsichtbar. Von vielen Menschen sind sie unerwünscht. Wie oft und wie stark Lebensmittel belastet sind, weiss die FiBL-Forscherin Mirjam Schleiffer. Sie liefert in diesem Podcast Fakten zur Rückstands-Problematik.

Rødt kød er en god kilde til vitaminer, fedtsyre og protein, men rødt kød er et produkt som er hårdt for både miljø og menneskelig sundhed. Denne opgave tager udgangspunkt i hypotesen om, at fødevarer med højere sensorisk tilfredsstillelse, kan lede til et mindre overordnet indtag. Det undersøges om kalvesteaks fra kalve, der er fodret med grasbaseret foder, giver en større sensorisk tilfredsstillelse, en højere mæthedsfornemmelse og en nedsat lyst til at indtage yderligere mad, end konventionelt fremstillet kalvesteak. Deltagerne (n=44) gennemgik et randomiseret cross-over forbrugerstudie, hvor de fik serveret kalvesteak fra kalve der er fodret med hhv. græsbaseret (GroBEat) og konventionelt (reference) foder. Data er indsamlet ved hjælp af spørgeskema, som deltagerne løbende svarede på, før, under og efter et steakmåltid bestående af tre serveringer á 80 gram kalvesteak. Spørgeskemaet bestod af 15 cm VAS-skalaer og mutiple choice spørgsmål. Lyst og liking af sensoriske smagsprofiler blev yderligere undersøgt ved hjælp af smagsprøver, som hver repræsenterede forskellige sensoriske smagsprofiler (sødt, salt, surt, fedt, bitter og krydret). Ved tredje servering blev GroBEat-steaken bedømt signifikant højere i ’liking’ end referencesteaken. Denne højere liking var dog ikke forbundet med forskelle i sult- og mæthedsfornemmelser. De to typer steaks havde en lignende effekt på lyst til og liking af fødevarer med forskellige sensoriske smagsprofiler. Disse resultater peger mod at steaks fra kalve fodret med Græsbaseret foder ift konventionel foder ikke fører til forskelle i forbrugeres sensoriske tilfredsstillelse og ikke indfluerer på sult og mæthedsfornemmelser. Yderligere studier er dog påkrævet for at vurdere om sensorisk tilfredsstillelse kan være en hensigtsmæssig strategi til at nedsætte indtag af rødt kød.

Bachelor projekt i Agrobiologi under projektet GrOBeat.

Invitation til temadag "Oksekød er ikke bare oksekød" afholdt på Bispebjerg hospital 8. november

Can quality replace quantity? Pleasure-driven reduction in red meat consumption. Speech given at Eurosense.

GrOBEat projektet præsenteret på Food Festival 2022

Invitation til åbent markarrangement om GrOBEat projektet

I forskningsprojektet GrOBEat udvikler vi en bæredygtig strategi for den økologiske oksekødsproduktion til fremtidens forbruger, hvor kvalitet erstatter kvantitet.

Græs og græsningens positive betydning for dyrevelfærd, kødkvalitet og smag har betydet, at køkkenet på Bispebjerg Hospital er gået over til 100 % oksekød fra græsfodret kvæg. Køkkenet får hele okser hjem og forarbejder selv kødet til alt fra skipperlabskovs og bresaola til spegepølser. Kødets kvalitet og kraftige smag har reduceret behovsmængden af oksekød i hospitalskøkkenets menuer betragteligt.

Biobarometer Schweiz Regelmäßige Befragung von Konsumierenden zu Biolebensmittel und nachhaltigem Konsum Ziele: Informationen über - Biokäufersegmente in der Schweiz - Biokonsum fördernde und hemmende Faktoren - Aktuelle Konsumtrends und deren Veränderungen

Welternährung ökologisch! Eine Utopie oder realistische Notwendigkeit?

Resilience and organic agriculture

Lösungen für eine zukunftsorientierte Proteinproduktion

Muss man jetzt auf Teufel komm raus überall Getreide anbauen, um die Ernährungskrise infolge des Kriegs in der Ukraine abzumildern? Muss man zur Unterstützung des gleichen Ziels ganz auf Bio verzichten? Natürlich nicht.