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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
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.
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…
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.
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.
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.
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
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.
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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Main coordinator: Ivana Trkulja, ICROFS
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CORE Organic Cofund projects
Get a quick overview of all the CORE Organic Cofund projects