Frontline Food Consultants and Engineers as a leading Organic Food Manufacturing Consultant in the country, we provide expert consultation for the entire process of manufacturing your organic foods. We ensure they meet the new flexitarian, clean, natural and green market demands. Including acquiring organic ingredients from reliable suppliers to formulating organic food products that retain taste, texture, and all the nutrients, our Organic Product Development Services assist in ensuring customers get top-notch organic products such as snacks, beverages, & prepared meals.

We also offer Ingredient Sourcing and Organic Certification Support services as ways of guaranteeing that your raw materials are 100% organic and to give consumers confidence in your products. Also, our Equipment Selection and Procurement services assist you in selecting appropriate gear to preserve purity of organic farming. We first provide Regulatory Compliance and Nutritional Labeling Services which help verify that the organic products you are selling are safe to consume and properly labelled. Packaging Solutions helps to retain the quality of products while underlining the companies’ concerns towards the ecological problems and population’s health.

What are Organic Foods?

Organic foods are those foods that have been grown in an ecological manner without hurting animals or humans. These foods are free from synthetic pesticides and fertilizers, genetically modified food, and artificial flavouring. Organic foods are items that need to be grown, and these are produced naturally, and the food has to be certified from a certifying agency. Specifically for processed organic foods each ingredient and even an additive or a flavor used in the production of the food have to be organic. With respect to the organic ingredients, the product is then developed without preservatives, artificial flavors or colourings. The problem with the organic food production is that they should taste as good, feel as good, and last as long as the usual food products but should not contain any additives. This may come with other strategies for preservation or processing like the use of natural stabilizers, or even the cold chain.

While processing there are certain strict measures which must be followed so as to preserve the organic characteristic of the product. This include the use of equipment that has not been into contact with no organic ingredient and ensuring that there is no contamination. Everything from the ingredients used to the end packaging has to be watched carefully to meet the standards of organic certification.

Method of Organic Food Production

  1. Organic Food Production

Organic food production is the process of obtaining crops and animals through practices that have been recommended by the organic foods standard. These are practices that consider aspects like sustainability; Wealth & healthiness of the soil; and the general ban of synthetic materials to enhance the resulting natural; safe and nutritive products.

  1. Principal Processes of the Production Line
  • Soil Preparation: Organic matter and compost as a method of improving the quality of the soil. Solum created through testing and incorporating select organic fertilizers, mycorrhizal fungi, and biochar enhances great physical properties of soil.
  • Planting: Through the adoption of organic seeds and transplants appropriate to the regions of the country and its climates. Seed treatments as a form of seed conditioning improve the germination performance and vigor.
  • Cultivation: Implements the crops with the help of organic manure, bio control agents and mechanical means of weeding. Foliar feeding and biostimulants enhance status of plant health and establishment against biotic and abiotic stresses.
  • Harvesting: Seasoning it at the right time to allow for maximum nutrition and quality. Everywhere possible mechanical harvesting and post harvest handling techniques are being adopted in order to save crop from further damage and to maintain the quality of the produce.

Organic foods post-harvest method and how foods are packaged

  1. Post-Harvest Processes
  • Cleaning and Sorting: After harvest, a removal of soil, any garden or plant matter and debris takes place. Using equipment like the optical sorter also maintains uniformity and quality because the product is sorted according to size, color and ripeness.
  • Cooling and Storage: Hydro-cooling and vacuum cooling methods are used to remove field heat of the farmproduce which have just been harvested. In regard to storage conditions, product quality can be preserved by using controlled atmosphere storage and refrigeration.
  • Processing: Rawness procedures to organic foods are processed to the minimum to maintain features related to organics. Techniques that are used include cold pressing, dehydration and fermentation. Other techniques such as HPP and UV treatment are also available for increasing safety while at the same time sparing the health benefits of the food.
  • Quality Control: The quality control measures are used to help maintain high quality and safety features for organic products. This includes pesticide Residues and microbial contamination analysis, and nutrient composition analysis.
  1. Packaging
  • Eco-Friendly Packaging Materials: The packaging of organic foods must therefore include biodegradable, compostable and some recyclable materials. Some examples include; plactic bags produced using plant based starch, paper package and glass containers.
  • Modified Atmosphere Packaging (MAP): The procedure deals with changing the internal environment of the package with a view of reducing the rate of deterioration. Popularly served on organic fruits, vegetables, and ready to eat salads.
  • Vacuum Packaging: The vacuum potted organic meats, cheeses, and dried products have longer shelf-life than the general pile exposures of organic foods because air hampers the growth of aerobic microorganisms by withdrawing the oxygen that fills the package.
  • Active and Intelligent Packaging: Introducing other materials which make contact with the food to provide some safety and quality improvement characteristics such as oxygen absorbers, moisture controllers and freshness indicators.
  • Active and Intelligent Packaging: Introducing materials that come into contact with the food to serve some safety and quality enhancement features such as oxygen scavengers, moisture absorbers and freshness indicators.
  • Labeling and Information: After discussing the principles of food safety for a long time, these main points should be noted: Information that have to be provided in the label includes ; information about organic certification, nutritional value, list of ingredients and all information regarding the health and sustainability aspects of the food product.

Organic food products production

  1. Categories of Products
  • Fresh Produce: Fruits, green products and herbs, all technological.
  • Dairy Products: Fat free milk, cheese yogurt, those dairy products produced from organically reared animals.
  • Meat and Poultry: Sheep, goat, poultry, pork, fish and other animals are orgranically fed about organic products.
  • Grains and Legumes: Products and services such as organic wheat, rice, quinoa, lentils, beans and other produce grown without synthetic inputs, that is.
  • Processed Foods: Organic fruits and vegetables, as well as some baked foods and confectionaries which use organic materials in their production.
  • Beverages: Fruit & vegetable juices, freshly extracted, tea, coffees and other natural product based beverages.
  1. Additives and Ingredients
  • Ingredients: They are of course organic fruits and vegetables, grains of all kinds, organic dairy products… meats and herbs.
  • Sweeteners: Organic sugar, honey and agave syrup Organic honey and agave syrup.
  • Fats: The product’s portfolio also includes organic butter, oils and plant based fats.
  • Emulsifiers: Organic sources lecithin.
  • Preservatives: Some others for instance, ascorbic acid and tocopherols.
  • Nutritional Extras: Powdered organic fibre, protein, vitamins and minerals.

Organic Food Product Examples

  1. Organic Fresh Produce
  • Ingredients: Fruits, vegetables, and herbs…
  • Process: Planting, crop maintenance, crop reaping, and crop processing; and pre treatment.
  • Benefits: Compared to typical Swiss artisan products, they are healthy, competitively priced and free of chemical additives with a reduced impact on the environment.
  1. Organic Dairy Products
  • Ingredients: Organic milk, cheese, yogurt.
  • Process: Organic distribution of processing feed, animal treatment/care, milking and packaging.
  • Benefits: No artificial substances added and no antibiotics; packed with nutrients.
  1. Organic Meat and Poultry
  • Ingredients: Chicken, Lamb, Beef and Pork.
  • Process: Making organic feed, humane animal treatment during processing and packaging.
  • Benefits: No synthetic preservatives and color found in this protein of better quality.
  1. Organic Grains and Legumes
  • Ingredients: Organic quinoa, organic wheat, organic rice, organic lentils, organic beans.
  • Process: Preparation of seed or nursery plant, planting, tilling, emergence, growth and development, maturity, harvesting and marketing.
  • Benefits: Better for the planet and made to adapt, it’s good for people too.
  1. Organic Processed Foods
  • Ingredients: Snacks, cereals, and factory produced products along with some edible items of organic origin.
  • Process: Limited processing and packaging.
  • Benefits: No preservatives and other unhealthy chemicals and easy to prepare and easy to consume