INFORMATIONS
Food preparation.
The organic standards set precise rules also for the preparation of plant and animal products, aimed at limiting the use of additives, flavorings and other non-organic ingredients with mainly sensorial and technological functions.
Only the mildest and most directly derived natural additives (citric acid, ascorbic acid, etc.) are allowed, for some of these the use of the organic version is encouraged (eg pectin, lecithin, carob seed flour, etc. .). Nitrites and nitrates are allowed only for cured meats and other meat-based products, with strong limitations in the doses of use.
The same is true for sulphites whose use is allowed only for the production of wine, cider (always with limitations in the final product) and for the conservation of crustaceans.
The aromas eventually added can only be those classified by the community legislation as “natural flavors”.
The use of ionizing radiation and any substance derived from or obtained from GMOs, even for the few conventional ingredients allowed, is always prohibited.
Only the multi-ingredient products containing at least 95% of certified organic agricultural ingredients (excluding water, salt, additives and natural flavors) can be defined as “organic“. The remaining 5% may consist exclusively of a few ingredients not available on the Community market and listed in a specific list of the regulation (Reg. CE 889/08, allegato IX).
The same ingredient cannot be present simultaneously in the bio and conventional version.
Organic production must take place by ensuring separate processes in space (thanks to dedicated systems) or over time. In the latter case, the plant must be adequately cleaned before starting organic production.
The records must allow a correct identification and reporting of the incoming and outgoing flows of raw materials and the finished product.
