Development of 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
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.
Project information at a glance
Dr. habil. Barbara Sturm
e-mail: Barbara.Sturm [at] uni-kassel.de
01 May 2018 - 30 April 2021
The SUSORGPLUS project aims to improve the drying and cooling/freezing processes for organic products in terms of sustainability and product quality.
This transnational project is funded via the ERA-net CORE Organic Cofund based on funds from participating countries and funding from the European Union.
CORE Organic Cofund is a collaboration between 26 partners in 19 countries/regions on initiating transnational research projects in the area of organic food and farming. CORE Organic Cofund has initiated 12 research projects.
Read more at the CORE Organic Cofund website: projects.au.dk/coreorganiccofund/