Integrated Residue Management

Photo: Rumposch/ATB

Organic Food Processing – 90 experts discussed results of the EU-project SusOrgPlus

Whether it is apples, crackers or herbs – the drying and processing of organic products requires sophisticated technologies. How can the processing of organic food stuffs become more efficient, and what type of products do consumers prefer?

90 international experts from research and industry joined today’s international workshop “Smart and Sustainable Food Processing of Organic fresh produce – What’s promising, what’s new?” with  presentations given by food technology experts from all over Europe. The workshop was held on occasion of the completion of the EU project SusOrgPlus, perfectly fitting into the United Nation’s International Year of Fruit and Vegetables (IYFV).

Among the topics that were discussed at the workshop were the dynamics of food processing, resource and energy efficiency, methods to assess quality like non-invasive real-time measurements, as well as innovative technologies such as pre-processing with low-temperature plasmas which was presented by Oliver Schlüter, ATB.

“I am very pleased that as a result of our joint efforts we were able to publish guidelines on how to increase sustainability and consumer acceptance of organic food stuffs. These guidelines intend to support actors in the field of organic food processing to improve resource efficiency and product quality by providing a deeper understanding of raw material, process and product related aspects”, highlights SusOrgPlus coordinator Prof Barbara Sturm, the Scientific Director of ATB.

For three years, eight research and industry partners worked on low energy input processing chains and natural food additives and colourants. The focus has been on the preservation of fruits, herbs, vegetables, fish and meat by drying and cooling/freezing.

The Code of Practice to increase sustainability and consumer acceptance of organic food stuffs is available at: https://www.susorgplus.eu/sites/default/files/pdf/SusOrganic-guidelines-eng.pdf 

The transnational project SusOrgPlus has been funded via the ERA-net CORE Organic Cofund based on funds from participating countries and funding from the European Union.

The workshop was organised by ATB and the University of Kassel. 

More information at www.susorgplus.eu 

Calendar file

Cookies

We use cookies. Some are required to offer you the best possible content and functions while others help us to anonymously analyze access to our website. (Matomo) Privacy policy

Required required

Necessary cookies are absolutely essential for the proper functioning of the website. This category only includes cookies that ensure basic functionalities and security features of the website. These cookies do not store any personal information.

Cookie Duration Description
PHPSESSID Session Stores your current session with reference to PHP applications, ensuring that all features of the site can be displayed properly. The cookie is deleted when the browser is closed.
bakery 24 hours Stores your cookie preferences.
fe_typo_user Session Is used to identify a session ID when logging into the TYPO3 frontend.
__Secure-typo3nonce_xxx Session Security-related. For internal use by TYPO3.
Analytics

With cookies in this category, we learn from visitors' behavior on our website and can make relevant information even more accessible.

Cookie Duration Description
_pk_id.xxx 13 months Matomo - User ID (for anonymous statistical analysis of visitor traffic; determines which user is being tracked)
_pk_ses.xxx 30 minutes Matomo - Session ID (for anonymous statistical analysis of visitor traffic; determines which session is being tracked)