Processed organic foods

But even if we confine our discussion to the product as such, producers and sellers of organic foods still have an additional problem in capturing the full potential appeal of their products, namely that the term organic refers primarily to how the product was made, not to the product that resulted. (This discussion applies mainly to fresh fruits and vegetables, fluid milk, eggs, and other unprocessed or minimally processed foods standards for processed organic foods include prohibitions on many additives that definitely would affect the product itself, perhaps more significantly than they affect the environment. The same is tme for the non-use of hormones in animal production, which has health implications that some consumers definitely care about.)... 

With SC-CO2 high solubilities can be attained by increasing the pressure, and reactions can be carried out over a wide range of temperatures, pressures and densities. SC-CO2 is readily available, nontoxic, nonflammable, chemically inert under many conditions, inexpensive, environmentally acceptable and easy to remove and recycle. It has received considerable attention as a reaction medium for organic synthesis [77d, 80] as well as in some large-scale extraction processes in food chemistry [81], The Diels-Alder reaction in SC-CO2 has been investigated quite thoroughly. 

The National Research Council has recognized the importance of the food protection problem and the need for an organization to provide technical counsel on the utilization of new materials in the production and processing of foods. The desirability of cooperative action by industry, government, and other research organizations in providing the scientific guidance required for the protection of the food supply has been emphasized. 

History and concepts of food quality and safety in organic food production and processing... 

As an increasing percentage of organic foods reach the consumer in a processed form, additional criteria become important, like packaging... 

Beck, A (2006) Code of Practice for Organic Food Processing, (with contributions from Ursula Kretzschmar, Angelika Ploeger and Otto Schmid). Published by the Research Institute of Organic Agriculture (FiBL), Frick, Switzerland. Available as a web-publication on http //orgprints.org/7031. 

Benbrook, C.M. (2005). Elevation of antioxidant levels in food through organic farming and food processing , Organic Center State of Science Review, Foster, RI, 78 pp. 

The organic food chain processing trading and quality assurance... 

Organic foods are processed by biological, mechanical and physical methods in a way that maintains the vital quality of each ingredient and the finished product. 

The national organic certification bodies will also provide useful information on food processing standards in organic food production. In addition, there are publications that have reviewed decontamination processes and disinfection procedures used in the fresh produce industry. Some of these are also listed below. 

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