The need for better regulatory guidelines, improved testing methods, and additional research into product quality criteria to further develop the European organic food market is discussed. The European Commission (EC) regulations on organic production focus on practical agronomy but are very limited in relation to processing. Only limited food additives or processing agents are allowed but no recommendations for processing techniques are given. In the existing regulations, organic quality is defined as food production based on organic standards; organics are processed without the use of a genetically modified organism (GMO) and ionic radiation, with limited use of additives and processing aids, and without the use of chemical processing techniques. Processing methods, which are allowed by the regulation, should guarantee that the organic integrity and vital qualities of the product are maintained through all stages of the production chain.