Organic food claims in Europe

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Standard

Organic food claims in Europe. / Kahl, Johannes; Van Der Burgt, Ineke; Kusche, Daniel; Bügel, Susanne Gjedsted; Busscher, Nicolaas; Hallmann, E; U, Kretzschmar; Ploeger, Angelica; Rembialkowska, Ewa; Huber, Machteld.

I: Food Technology, Bind 64, Nr. 3, 2010, s. 38-46.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Kahl, J, Van Der Burgt, I, Kusche, D, Bügel, SG, Busscher, N, Hallmann, E, U, K, Ploeger, A, Rembialkowska, E & Huber, M 2010, 'Organic food claims in Europe', Food Technology, bind 64, nr. 3, s. 38-46.

APA

Kahl, J., Van Der Burgt, I., Kusche, D., Bügel, S. G., Busscher, N., Hallmann, E., U, K., Ploeger, A., Rembialkowska, E., & Huber, M. (2010). Organic food claims in Europe. Food Technology, 64(3), 38-46.

Vancouver

Kahl J, Van Der Burgt I, Kusche D, Bügel SG, Busscher N, Hallmann E o.a. Organic food claims in Europe. Food Technology. 2010;64(3):38-46.

Author

Kahl, Johannes ; Van Der Burgt, Ineke ; Kusche, Daniel ; Bügel, Susanne Gjedsted ; Busscher, Nicolaas ; Hallmann, E ; U, Kretzschmar ; Ploeger, Angelica ; Rembialkowska, Ewa ; Huber, Machteld. / Organic food claims in Europe. I: Food Technology. 2010 ; Bind 64, Nr. 3. s. 38-46.

Bibtex

@article{38054a62f0204a76af216b5bfae4c67f,
title = "Organic food claims in Europe",
abstract = "The need for better regulatory guidelines, improved testing methods, and additional research into product quality criteria to further develop the European organic food market is discussed. The European Commission (EC) regulations on organic production focus on practical agronomy but are very limited in relation to processing. Only limited food additives or processing agents are allowed but no recommendations for processing techniques are given. In the existing regulations, organic quality is defined as food production based on organic standards; organics are processed without the use of a genetically modified organism (GMO) and ionic radiation, with limited use of additives and processing aids, and without the use of chemical processing techniques. Processing methods, which are allowed by the regulation, should guarantee that the organic integrity and vital qualities of the product are maintained through all stages of the production chain.",
keywords = "Faculty of Science, Organic food, Organic agriculture, Food quality, Food processing, Regulatory guidelines, Testing methods, Product quality, Europe",
author = "Johannes Kahl and {Van Der Burgt}, Ineke and Daniel Kusche and B{\"u}gel, {Susanne Gjedsted} and Nicolaas Busscher and E Hallmann and Kretzschmar U and Angelica Ploeger and Ewa Rembialkowska and Machteld Huber",
year = "2010",
language = "English",
volume = "64",
pages = "38--46",
journal = "Food Technology",
issn = "0015-6639",
publisher = "Institute of Food Technologists",
number = "3",

}

RIS

TY - JOUR

T1 - Organic food claims in Europe

AU - Kahl, Johannes

AU - Van Der Burgt, Ineke

AU - Kusche, Daniel

AU - Bügel, Susanne Gjedsted

AU - Busscher, Nicolaas

AU - Hallmann, E

AU - U, Kretzschmar

AU - Ploeger, Angelica

AU - Rembialkowska, Ewa

AU - Huber, Machteld

PY - 2010

Y1 - 2010

N2 - The need for better regulatory guidelines, improved testing methods, and additional research into product quality criteria to further develop the European organic food market is discussed. The European Commission (EC) regulations on organic production focus on practical agronomy but are very limited in relation to processing. Only limited food additives or processing agents are allowed but no recommendations for processing techniques are given. In the existing regulations, organic quality is defined as food production based on organic standards; organics are processed without the use of a genetically modified organism (GMO) and ionic radiation, with limited use of additives and processing aids, and without the use of chemical processing techniques. Processing methods, which are allowed by the regulation, should guarantee that the organic integrity and vital qualities of the product are maintained through all stages of the production chain.

AB - The need for better regulatory guidelines, improved testing methods, and additional research into product quality criteria to further develop the European organic food market is discussed. The European Commission (EC) regulations on organic production focus on practical agronomy but are very limited in relation to processing. Only limited food additives or processing agents are allowed but no recommendations for processing techniques are given. In the existing regulations, organic quality is defined as food production based on organic standards; organics are processed without the use of a genetically modified organism (GMO) and ionic radiation, with limited use of additives and processing aids, and without the use of chemical processing techniques. Processing methods, which are allowed by the regulation, should guarantee that the organic integrity and vital qualities of the product are maintained through all stages of the production chain.

KW - Faculty of Science

KW - Organic food

KW - Organic agriculture

KW - Food quality

KW - Food processing

KW - Regulatory guidelines

KW - Testing methods

KW - Product quality

KW - Europe

M3 - Journal article

VL - 64

SP - 38

EP - 46

JO - Food Technology

JF - Food Technology

SN - 0015-6639

IS - 3

ER -

ID: 218502666