Questionnaire for organic processing companies

Question Title

* 1. Business name

Question Title

* 2. Country

Question Title

* 3. Year of establishment of the company

Question Title

* 4. Starting year of organic production

Question Title

* 5. E-mail to receive the conclusions of the survey

Question Title

* 6. Business characteristics: Number of direct employees (i.e. temporary and permanent staff, including owners and shareholders who receive a remuneration other than that of participation in corporate bodies)

Up to 10

11 to 50

51 to 250

Over 250

Question Title

* 7. Business characteristics: Organic products (number of SKUs)

Up to 10

11 to 50

51 to 250

Over 250

Question Title

* 8. Business characteristics: Share of organic (in value) on total production

0-10%

10-25%

25-50%

50-100%

Question Title

* 9. Business characteristics: Total turnover (organic + non-organic) in EUR:

Up to 2 million

2 to 10 million

10 to 43 million

Over 43 million

Question Title

* 10. Business characteristics: Marketing area
(choose from 1 to 4 options)

National market

EU market

Non EU market

Own brand production

Production under customers’ brand (private label)

Question Title

* 11. Business characteristics: Other certifications

ISO 9001 Quality management

ISO 14001 Environmental management

ISO 45001 Occupational health and safety management

ISO 22000/FSSC 22000 Food safety management systems

ISO 22005 Traceability in the feed and food chain

ISO 31000 Risk Management

ISO 50001 Energy management

HACCP

GMP Good Manufacturing Practices

GLOBALG.A.P.

SQF Safe Quality Food

BRC Global Standard for Food Safety

IFS International Featured Standards

EPD Environmental performance of the product

Kosher

Halal

Vegetariana/Vegana

None of those

Question Title

* 12. Organic product categories: Please, indicate the category only if treated

Grains, flour, oilcakes

Bread and bakery

Pasta, rice, cous-cous, bulghur

Flakes, puffed or extruded or roasted grains

Dried legumes

Vegetable oils

Tomato preserves (pureed, peeled, sauces and similar)

Other vegetable preserves (savory)

Honey and similar

Sugar

Ice cream, deep-frozen / frozen products

Fresh fruit and vegetables (including potatoes)

Jams, marmalades, fruit spreads

Juices, nectars and other fruit & vegetables based drinks

Ready-made tea-based drinks, infusions

Wine, spirits

Wine or fruit vinegar

Milk, cheese, butter, yogurt and other dairy products

Vegetable milk replacement drinks (soy, oats, rice ...)

Fresh or chilled poultry and rabbit meat

Fresh or chilled beef and pork

Preserved meats (ham, salami, bacon etc)

Fish preserves

Chocolate and confectionery

Coffee, tea, herbal teas

Products specifically formulated for people intolerant to gluten

Question Title

* 13. Processing techniques (only for organic products): Specify only the processes used (choose from 1 to 8 options)

Shelling, milling

Chilling

Freezing, deep freezing

Pasteurization UHT

High-temperature, short-time HTST

Pascalization or high pressure processing HPP

Pulsed electric field PEF

Microwave volumetric heating MVH

Low Temperature, Short Time LTST

Wood smoking

Maturing, drying

Alcoholic fermentation

Non alcoholic fermentation

Marinating, salting

Extrusion

Cooking in LPG or methane gas system

Cooking in an electrical system

Cooking in a diesel system

Cooking in a wood-fired system

Steaming

Vacuum cooking / concentration

Frying

Boiling

Roasting

Vacuum packaging

Packaging with inert gases

Question Title

* 14. In the next two years I plan to introduce a process not used up to now in organic production, namely:

Shelling, milling

Chilling

Freezing, deep freezing

Pasteurization UHT

High-temperature, short-time HTST

Pascalization or high pressure processing HPP

Pulsed electric field PEF

Microwave volumetric heating MVH

Low temperature, short time LTST

Wood smoking

Maturing, drying

Alcoholic fermentation

Non alcoholic fermentation

Marinating, salting

Extrusion

Cooking in LPG or methane gas system

Cooking in an electrical system

Cooking in a diesel system

Cooking in a wood-fired system

Steaming

Vacuum cooking / concentration

Frying

Boiling

Baking/Roasting

Vacuum packaging

Packaging with inert gases

None

Question Title

* 15. Use of additives and other substances (in organic production only) -
please indicate only those used
(in the case of additives with multiple functions, refer to the main technological function declared on the label)
(choose from 1 to 10 options)

Sweetener (Erythritol)

Antioxidants

Acids

Acidity regulators

Anti-caking agents

Emulsifiers

Emulsifying salts

Raising agents

Gums (guar, xanthan, arabic, gellan etc)

Packaging gases

Sukphites in wines and fruit wines

Sodium nitrite / potassium nitrate in meat products

Vegetable extracts for coloring use (curcuma, black carrot extract, beet extract etc.)

Lithotamnium

Natural flavouring substances, natural flavouring preparations

Starches

Pectin

None

Question Title

* 16. Regarding additives, in relation to my production specialization, I believe that:

The authorized additives are sufficient

Too many additives are authorized

All additives obtained from organic raw material should be authorized

Other additives in line with the principles of organic production should be authorized, namely:

Specify

Question Title

* 17. In relation to minerals, trace elements, vitamins, amino acids and micronutrients, I believe that:

It is consistent that their use in organic food is authorized only if it is required by provisions of EU law or by provisions of national law

That their use in organic food must be generally authorized as it is in non-organic production

Is in non-organic production

Question Title

* 18. Has the company changed in the last two years (or will it change in the next two years) the recipes of the products in its assortment?

Yes, to get a better Nutriscore rating

Yes, to improve the nutritional profile (less fat and / or sugar and / or salt), but this regardless of the Nutriscore

Yes, to adapt to market demand

No, the products are perfect as they are

No, it is a traditional or compulsory recipe

Question Title

* 19. Packaging material: indicate only the material used
(choose from 1 to 10 options)

Glass GL

Steel FE

Aluminium ALU

Paper, fibreboard PAP

Wood, cork FOR

Plastica biodegradabile/compostabile 7

Polyethylene terephthalate PET

High density polyethylene HDPE

Polyvinyl chloride PVC

Low density polyethylene LDPE

Polypropylene PP

Polystyrene PS

Cotton, jute TEX

Compound packaging with inseparable substances/materials

Question Title

* 20. In the last two years / in the next two years, has the company changed or will it change the packaging material?

Yes

Question Title

* 21. Other labels (If you don't agree with the suggested answers, skip the question)

The Nutri-Score serves to make it easier for consumers to choose healthier foods and should be made mandatory as soon as possible

The Nutri-Score does not take into account the degree of processing, additives and substitute ingredients and risks putting organic food at a disadvantage

An Eco-Score should be introduced to assess the environmental performance of products based on the LCA

An Eco-Score should not be introduced to assess the environmental performance of products based on the LCA, since the LCA parameters do not consider fundamental factors (biodiversity, soil fertility, animal welfare, rural development ...): other tools are needed

A discipline of the use of “green” claims (natural, sustainable ...) on the label is desirable, to avoid abuse and greenwashing, reserving the claims for products obtained without synthetic chemicals, which by definition are not natural

A regulation of the use of “green” claims (natural, sustainable ...) on the label is not desirable, as they would give rise to confusion for the consumer by introducing a little sensible intermediate classification between conventional and organic

The different applications in the member states of Directive (EU) 2018/852 on packaging and packaging waste are a problem, we need regulations directly applicable in the EU, not individual national provisions

I operate only on the national market, the different applications in the member states of directive (EU) 2018/852 on packaging and packaging waste are not a problem

Questionnaire for organic processing companies

Question Title

* 1. Business name

Question Title

* 2. Country

Question Title

* 3. Year of establishment of the company

Question Title

* 4. Starting year of organic production

Question Title

* 5. E-mail to receive the conclusions of the survey

Question Title

* 6. Business characteristics: Number of direct employees (i.e. temporary and permanent staff, including owners and shareholders who receive a remuneration other than that of participation in corporate bodies)

Question Title

* 7. Business characteristics: Organic products (number of SKUs)

Question Title

* 8. Business characteristics: Share of organic (in value) on total production

Question Title

* 9. Business characteristics: Total turnover (organic + non-organic) in EUR:

Question Title

* 10. Business characteristics: Marketing area (choose from 1 to 4 options)

Question Title

* 11. Business characteristics: Other certifications

Question Title

* 12. Organic product categories: Please, indicate the category only if treated

Question Title

* 13. Processing techniques (only for organic products): Specify only the processes used (choose from 1 to 8 options)

Question Title

* 14. In the next two years I plan to introduce a process not used up to now in organic production, namely:

Question Title

* 15. Use of additives and other substances (in organic production only) - please indicate only those used(in the case of additives with multiple functions, refer to the main technological function declared on the label)(choose from 1 to 10 options)

Question Title

* 16. Regarding additives, in relation to my production specialization, I believe that:

Question Title

* 17. In relation to minerals, trace elements, vitamins, amino acids and micronutrients, I believe that:

Question Title

* 18. Has the company changed in the last two years (or will it change in the next two years) the recipes of the products in its assortment?

Question Title

* 19. Packaging material: indicate only the material used(choose from 1 to 10 options)

Question Title

* 20. In the last two years / in the next two years, has the company changed or will it change the packaging material?

Question Title

* 21. Other labels (If you don't agree with the suggested answers, skip the question)

Question Title

* 22. I was invited to fill in this questionnaire by the organization:

* 10. Business characteristics: Marketing area
(choose from 1 to 4 options)

* 15. Use of additives and other substances (in organic production only) -
please indicate only those used
(in the case of additives with multiple functions, refer to the main technological function declared on the label)
(choose from 1 to 10 options)

* 19. Packaging material: indicate only the material used
(choose from 1 to 10 options)