Definition: Processing of organic food
In addition to the overall principles set out in Article 4 (Organic production), the production of processed organic food shall be based on the following specific principles:
(a) the production of organic food from organic agricultural ingredients, except where an ingredient is not available on the market in organic form;
(b) the restriction of the use of food additives, of non organic ingredients with mainly technological and sensory functions and of micronutrients and processing aids, so that they are used to a minimum extent and only in case of essential technological need or for particular nutritional purposes;
(c) the exclusion of substances and processing methods that might be misleading regarding the true nature of the product;
(d) the processing of food with care, preferably with the use of biological, mechanical and physical methods.
Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91