Careful, Gentle, Minimal: What are the principles of organic processing?

Thursday 13.02.2020, 14:00 – 15.45 h, Room Kiew, NCC Ost, BIOFACH

Get informed about findings from the Research projects ProOrg and SUSORGPLUS and see an example of what kind of native starches and proteins could be used in Organics. You are invited to an open discussion how the principles of organic agriculture can be translated to principles of organic processing.

Agenda (subject to change)

14:00 Introduction to the session

14:05 Presenting current findings of the research project ProOrg  – How to make the best choice for careful, minimal and mild processing methods 

         Dr. Regula Bickel (FibL) and Dr. Kathrin Zander (Institut für Marktanalyse Johann Heinrich von Thünen-Institut)

14:25 Presenting current findings of the research project SUSORGPLUS  – Intelligent food processing chains, natural additives and colourants 

         Dr. habil. Barbara Sturm (Universität Kassel)

14:45 Practical example from the company level: what kind of starches and proteins should/could be used in Organics and what practical implications has this for the product development?

         Janis Garancs (Aloja Starkelsen Ltd)

15:05 Discussion with participants and speakers: How can the general principles of organic be translated to principles of organic processing?

15:45 End of session–what-are-the-principles-of-organic-processing/742159


Martijntje Vollebregt (Wageningen Food & Biobased Research) & Johanna Stumpner (AöL e.V.)

Financial support for this project is provided by funding bodies within the H2020 ERA-net project, CORE Organic Cofund, and with cofund from the European Commission.