The SUSORGPLUS project will develop smart and low energy input processing chains, natural food additives and colourants, and supportive material for a code of practice to increase sustainability and consumer acceptance of organic food stuffs.

Consumers expect organic food to be of superior quality and sustainably produced. Organic food processing is characterised by empirical approaches resulting in high specific raw material and energy demands as well as product deterioration, thus, impacting on overall sustainability and product quality. Steps towards mitigation have been taken (e.g. in Core Organic Plus) but there is still a lack of a clear Code of Practice. Restrictions in the usage of additives and the need of phasing out contentious materials further increase pressure whilst the full potential of natural additives and colourants is not explored.