WEBINAR: Organic production in the food colouring industry


An extremely simple definition of organic food is that which is produced under a set of procedures called “ecological”. More in detail, an organic feed is the product of an agricultural system that avoids the use of artificial fertilizers, pesticides, growth regulators, or feed additives for livestock. Likewise, the irradiation and use of genetically modified organisms (GMOs) is also prohibited. To achieve this, producers must organize its production system in a way that is environmentally, socially, and economically sustainable. Using productive strategies such as crop rotation, the use of animal and vegetable fertilizers and biological pest control. From a market point of view, 2020 has been a complex year, however natural and organic products have grown, and they have a bright future. In fact, nearly 80% of Americans surveyed in 2020 indicated that personal health has become more important and that their interest in these types of products has increased. A clear example of this is that the organic food category grew in the USA at a rate of 13% during 2020, reaching $ 47.9 billion. In fact, products that claim to be gluten-free, GMO-free, organic, and plant-based saw double-digit growth last year. While social and economic sustainability is reaffirmed as aspects that drive consumer purchasing decisions. Because of all this, and to ensure correct commercial practices and protect the consumer, the development of the regulations of national and international authorities, as well as the implementation and improvement of the certification system are a priority for the sector. So, FAO defines certified organic products as those that are produced, stored, processed, handled, and marketed in accordance with precise technical standards, and whose certification of “organic” products is carried out by a specialized body. And, only once an entity of this type has verified compliance with the rules that govern the field of organic products, is the product awarded a label. This label will vary according to the certification body that issues it but can be taken as a guarantee of compliance with the fundamental requirements of an “organic” product from farm to market. (sources: FAO, newhope.com, foodbusinessnews.net)

The objective of this webinar is, with the help of different experts in food regulations, quality certification and product development, learn more about organic production, its definitions, and rules, as well as meet some examples of organic products from the SECNA GROUP portfolio.

The presentations were given by Iván Ludeña, expert in Food Legislation, Emanuele Pedrazzini Director of R&D at SICNA and Erica Duart as expert in quality at SECNA SAU.


I. Short introduction. Trends in the market of organic food – Presented by José García Reverter

II. Organic food: Definitions, current regulatory framework and future perspectives. – Presented by Iván Ludeña

III. Organic Burnt Sugar and Aromatic Caramel and their application in the food industry. – Presentedy by Emanuele Pedrazzini

IV. Organic products from vegetal origin. Analysis, quality control and certificates. – Presented by Erica Duart

IV. Questions & Answers