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News from CORE Organic

2021.11.16 | Agriculture and food

Food industry by-products: waste or promising resource?

Food industries produce huge amounts of unwanted by-products, which are often discarded, used as low-quality animal feed or in the energy sector. However, most by-products show potential for valorization based on their nutritional composition

Fig. 1: Grapebunch infected by fungi resulting in loss of yield and quality
Fig. 2: A grapebunch of the disease tolerant variety Souvignier gris
Fig. 3: Percentage of age category that indicates to drink champagne, prosecco, cava, crémant and/or sekt
Fig. 4: Number of times a wine was preferred above the other four wines in a blind test
Fig. 5: Microvinification of sparkling wines of the SPiwi-project at WBI Freiburg
Fig. 5b: Microvinification of sparkling wines of the SPiwi-project at WBI Freiburg

2021.11.16 | Agriculture and food

Sustainable production of innovative sparkling wine

The SPiwi-project investigates and optimizes strategies for the production of oriented organic ‘SParkling’ wines, made from ‘Piwi’ (fungus-resistant) grape varieties. These relatively new varieties require research to optimise their vinification potential.

Press cakes made from dehulled, hulled and partially dehulled sunflower seeds (from left to right).

2021.11.16 | Agriculture and food

Things are growing – fermentation of side stream blends in FERBLEND

Sustainable production which, among others, addresses waste reduction and the exploration of innovative ways to increase resource efficiency is one of the major challenges of the food chain. The project FERBLEND aims at valorizing blends of two side streams through fermentation, namely press cakes from organic oilseed processing and whey from…

Pictures show nodules of Medicago sativa inoculated with a mix of S. meliloti Rm1021 RFP-tagged and GR4 GFP-tagged (A); S. meliloti BL225C RFP-tagged and USDA1157 GFP-tagged (C) or KH35c GFP-tagged (D); S. meliloti AK83 RFP-tagged and HM006 GFP-tagged (B and E).

2021.11.16 | Agriculture and food

Decoding the competition pattern among rhizobia for the formulation of elite inoculants to enhance alfalfa production

The selection of rhizobia with high competition abilities, and more adapted to stressful conditions, is fundamental to formulate elite inoculants for enhancing alfalfa yield and improving its growth in marginal areas.

Schematic diagram of the process used in the HO-FOOD project

2021.11.15 | Agriculture and food

Safe and healthy products from farm to fork

The project HO-FOOD aims at developing and implementing a new mild food process and technology to improve the safety and extend the shelf-life of Ready To Eat (RTE) fresh organic products.

Organic strawberries enriched with organic Yacon juice. Credit: Urszula Tylewicz
Electron microscopy image of organic strawberry tissue osmodehydrated in the polyol solution. Credit: Malgorzata Nowacka
Organic apple by-products. Credit: Mona Elena Popa	
Phycocyanin extracted from spirulina and stabilized by spray-drying. Credit: Juan Manuel Castagnini

2021.11.15 | Agriculture and food

Novel and attractive minimally processed organic strawberries and apples

The MILDSUSFRUIT goal is to increase quality and sustainability of organic fruit processing through the optimization of specific mild technologies and by the valorisation of vegetable organic by-products. Below you can find the activities carried out to date.

Shiitake mushrooms grown on birch logs in a forest, Finland. Photo: Michael den Herder.
Harvest of the community supported agriculture in Belgium. Photo: Het Polderveld.
Cargo-bike used for food distribution in the city of Frankfurt am Main, Germany. Photo: Die Kooperative.

2021.11.15 | Agriculture and food

Towards organic and sustainable food systems: Learning from Innovations

With the effective selection of Innovative Case studies, a crucial step for the future success of FOODLEVERS project was achieved. Gain a short overview on these innovative food systems and the expected results to retrieve in the upcoming years

Photo by Colourbox. Restaurant in Rome

2021.11.15 | Agriculture and food

How can food systems become more sustainable through diversity?

The demand for locally grown and sustainably produced food has not only risen sharply as a result of the corona pandemic. Food should not only be healthy, but also produced and processed without animal suffering and as environmentally friendly as possible.

Photo by the "Poultrynsect" project

2021.11.15 | Agriculture and food

Broiler meat proteins have lower environmental cost than egg proteins

The "Poultrynsect" project presented impact assessment of chicken protein production at the animal science congress (EAAP2021) in Davos, Switzerland

2021.07.16 | Research news

5 proposals selected in the CORE Organic call "Organic farming systems for improved mixed plant and animal production"

Based on the expert evaluation, on 29 June 2021, the Call Board selected for funding 5 project consortia in the sub-topics: Robust and resilient mixed animal farming systems and Support for robust and resilient crop production systems.

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