OSC Subproject H: Processing

Organic food processing

Processing of organic products has been limited by insufficient volume and concern about meeting food safety requirements with current organic protocols and products, in large scale facilities. Both factors are a disincentive for organic facilities or even co-packing lines.

Nevertheless, the pull of demand within Canada for Canadian organic products, especially in regions such as Toronto and Vancouver is compelling.

The demand for organic meat is especially pronounced but a formulation from natural ingredients and a protocol are needed to effectively replace or reduce nitrite/nitrate in organic cured meats from the standpoints of sensory quality and safety. By addressing these issues and removing aspects of the food safety barriers the required volume for Canadian organic food processing facilities is expected to meet growing demand.

The activity that makes up this subproject is:

• Activity H.4: Alternative approaches to direct addition of nitrite/nitrate for organic cured meats