Nanotechnology in the context of organic food processing

Nanotechnology, the science of the ultra small, is up-and-coming as the technological platform for the next wave of development and transformation of agri-food systems. It is quickly moving from the laboratory onto supermarket shelves and our kitchen tables (Scrinis and Lyons, 2007). Therefore we investigated in a literature review and a comparison of the findings with the EU regulation of organic farming to what degree nanotechnology can be applied in organic food production. The regulations do not restrict the use of nanotechnology in general. Because little is known about the impact on environment and human health, precaution should be taken when it comes to applying this technology in organic food production

Development of a framework for the design of minimum processing strategies which guarantee food quality and safety - Principles, concepts and recommendations for the future

Principles of processing of organic and ‘low input’ food have been analysed in the EU funded QLIF project. A literature survey showed that some of the principles are generally accepted (e.g. the use of certified organic ingredients, a certified production chain and minimal use of additives), others are shared broadly (e.g. more careful processing methods, naturalness) and some principles are in discussion mainly in the private sector (e.g. environmental management concepts, social requirements, regional focus). Recent studies showed that consumer associate organic food with the following dimensions/attributes: health, high quality, the use of natural raw materials, welfare orientated animal husbandry as well as environmentally friendly land use and processing techniques. The challenge will be to consider such wider consumer perceptions and expectations, in particular when revising the EU regulation No 2092/91 on organic food and farming. In the current draft for revised regulation, agreed generally by the EU Council on 19-20 December 2006, some of these elements are included, but not all. How detailed such aspects should be regulated in implementation rules is seen quite differentiated by processors and non-processors which were asked in a Delphi Survey, depending on the different areas. At the EU regulatory level, the top priority mentioned was the minimal use of additives, followed by minimal and careful processing. Quality/sensory aspects, however, were not seen as primary objectives at the EU level, because companies should have the chance to develop individual sensorial profiles for their products. However, regarding the minimum use of additives this is clearly perceived to be an EU level issue. There is also a tendency to prefer additives of certified organic origin, both among ‘processors’ as well as ‘non-processors’ points of view. The challenge in the future will be to develop regulations with the right balance between authenticity, health orientation and convenience to maintain the confidence of consumers and credibility of the products in the use minimum and careful processing strategies permitted under organic farming standards

Two Different Mismatches: Integrating the Developmental and the Evolutionary-Mismatch Hypothesis

Evolutionary psychology aims to understand the origins of the human mind, including disease. Several theories about the origins of disease have been proposed. One concerns a developmental mismatch—a mismatch might occur at the individual level between the environment experienced during childhood and the environment the adult finds herself in, possibly resulting in disease. A second theory concerns the idea of an evolutionary mismatch—humans are adapted to ancestral conditions so they might now experience a mismatch with their modern environment, possibly resulting in disease. A third theory—differential susceptibility—outlines how genetic and epigenetic differences influence the extent to which humans are susceptible to rearing, including positive and negative experiences. Because of these differences, some individuals are more prone to develop disease than others. We review empirical studies that substantiate these theories and argue that an overarching theory that integrates these three lines into one provides a more accurate understanding of disease from an evolutionary perspective

Klassifizierung von pflanzlichen Produkten aus ökologischem und konventionellem Anbau durch Messung sekundärer Pflanzenstoffe

The content of secondary plant compounds in plants is influenced by various environmental factors. Cultivation and fertilization are factors which are characteristic for the farming system organic or conventional. Within a german governmental funded project (BÖL02OE170/F) carrot, maize and wheat samples from different farming systems (defined trials and farm pairs) are differentiated and classified using their polyphenolic and carotenoid contents and profiles, respectively. The samples from organic farming could be differentiated from samples which were conventionally grown as statistical significant for carrot and wheat samples in a two year repetition. The samples could be classified by both, polyphenolic as well as carotenoid profiles. The sum parameters only can not be applied for the differentiation and classification of the samples. Factors like cultivar and site have a strong influence on the classification. Therefore for the classification of the carrot samples according to the farming systems land site must be included

Einsatz der Mikroverkapselungsverfahren in der Ökolebensmittelverarbeitung am Beispiel von mikroverkapselten Probiotika

Microencapsulation is a technique by which sensitive ingredients are entrapted in thin polymeric matrix or coats. Microcapsule contents or „core“ materials are generally protected from adverse environmental conditions. Microencapsulation in the food industry can be used by every class of food ingredient. The microencapsulation of probiotics, the live microbial food supplements, is developing since the past decade. However many promised positive effects of probiotics are not yet proved scientifically. Furthermore research on the effects of the probiotic bacteria and the microencapsulation techniques is needed. This work aimed at just observing the adverse effects of the microencapsulation techniques (e.g. by probiotics). Due to this, there is a great need of regulation according to the European Regulation on organic production (EEC) No 2092/1991 (834/2007)