Quality of Raw Materials:​

The following sections describe the required quality and composition of raw materials for Demeter production and processing. In the following the term “raw material” is used in general but covers all relevant categories for the use on a Demeter enterprise like raw materials, ingredients.

This standard also regulates the processing of Demeter products. Processing methods both allowed and prohibited are detailed, processing aids and additives are detailed below. Only methods, aids and additives that are expressly listed are allowed.

Please see the Q2 Labelling section below for the minimum requirements of labelled Demeter products.

Origin:

Processed Demeter products can only include agricultural products which originate from certified Demeter biodynamic farms which have been processed with Demeter approved aids and additives.

When raw materials are available in Demeter quality they must be used. 

If Demeter quality raw materials are not available (see below for availability definition), the following priorities must be applied:

• First: Products inspected and certified by recognised organic associations and certification bodies.
• Second: Products with a basic certification for common organic legal norms like the EU-Regulation on organic farming, the National Organic Program (NOP), Japan Agricultural Standard (JAS) or equivalent organic legal norms.
• Third: Uncertified conventional products may only be used if they are authorised for use in the organic regulations as detailed above. (In addition, sea fish may only be used if certified by the Marine Stewardship Council.)

Please see the Q2 Labelling section below for the additional requirements of labelling when raw materials, additives and aids are included that are not of Demeter quality.

Availability:

The definition of ‘available’ is to be decided by the certification body of the member country by a clear and transparent procedure. This procedure must be publicly available and should consider the following criteria:

• Production – whether there is known Demeter production of the raw material
• Distance – whether transport is proportional to the amount needed
• Quality – other quality parameters, like microbiological stability or product technical specifications
• Price – whether the price of the Demeter raw material is acceptable in proportion to the organic alternative (the certifying body must also take the proportion of the ingredient in the recipe into account).

Please see the Q2 Labelling section below for the additional requirements of labelling when raw materials, additives and aids are included that are not of Demeter quality.

Principle:

Processing methods affect the product quality. The aim is to choose methods appropriate to the product and to the overall needs of human beings.

Processing Methods Allowed – some are restricted:​

• Physical treatments and methods like washing, cleaning, sieving, filtering (please note restrictions on filtration material), mechanical chopping, mixing, pressing, blanching, decanting, steaming.
• Extraction without solvents.
• Extraction with permitted solvents:  water, oils, alcohol, CO₂, as well as all Demeter ingredients like honey, sugar, vinegar. Please note restrictions on aroma extracts (3.3.).
• Centrifuging (not for the production of beer and whey separation).
• Cool storage, controlled humidity and atmosphere storage, including CO₂ and N₂ as cooling agents.
• Freeze drying is only allowed for certain applications and only with an exemption issued by the respective certifying organisation. (EXP I : Appendix I.)
• Spray drying.
  • Dried milk powder from horses and goats may be labelled as a Demeter product.
  • Dried milk products from cows (e.g. Whole milk powder, skim milk powder, buttermilk powder, whey powder.) is permitted only as an ingredient in processed products.
• Heat treatments may be used when required for microbial stability and shelf life. Sterilisation and pasteurisation for specific product groups and within the usual boundaries are permitted. High temperature short time (HTST) methods should be used for sterilisation where at all possible.
• Autoclaving is permitted (please note restrictions for milk and dairy products).
• Freezing (please note restrictions for bread and bakery products and vegetables) is permitted. The freezing process should take place as quickly as possible, using rapid-freeze methods.
• Ethylene for the ripening of bananas.
• Extrusion techniques
  • Shaping Extrusion is allowed – defined as any kind of gentle, cold pressing of substances through a form which shapes the substance (with upper limits of 75° C and 90 bar) – please see modifying extrusion below which is not allowed.
  • Modifying extrusion is not permitted – defined as high pressure and/or high temperature, whereby not only the physical shape of the product is influenced, but also the specifications and qualities of the original material.
  • The production of puffed cereals must not be labelled with the trademarks but can follow the standard for ingredient labelling (please refer to the Labelling Standard).
• Smoking – the wood is burnt either directly in the smoking chamber or outside of it in a suitable facility. Cold and warm smoking processes (< 70°C) are permitted. Permitted smoking agents are:
  • Suitable native wood types (as wood, shavings or sawdust, for example beech, oak and plane trees).
  • Pine cones
  • Herbs
  • Other plants such as juniper, heather, branches, conifer cones and spices
• Bacteria may also be removed by bactofuging, but the material that has been separated out may no longer be used.
• UV-radiation can be used only to disinfect water or air for processing, or for the detection of moulds.

Processing Methods – Not Allowed:​

• High frequency drying, chemical moisture extraction (apart from salt) and direct drying by burning fossil fuels.
• Baking in high frequency infra-red ovens.
• Baking in foil.
• Processing components and baking trays with polytetrafluoroethylene (PTFE) coatings which are subject to heavy abrasive stress by the process and thus show strong abrasion or which are exposed to a temperature of over 250°C. The respective certifying organisation may reserve the right to specifically assess the relevant processes and equipment.
• High pressure liquid pasteurisation or high-pressure processing (HPP), also called cold pasteurisation or non-thermal pasteurisation.
• Laser branding for fresh fruit and vegetables.
• Chemical preservation such as surface treatment or fumigation with chemical preservatives.
• Methyl bromide to disinfect herbs and spices.
• Any use of genetically modified organisms – this includes the products of genetically modified organisms as well as the organisms themselves. Any aid or additive which might come from genetically modified organisms (enzymes, starter cultures, mould, yeast etc.) can only be used with written confirmation that this is not the case.
• The use of varieties generated by cell fusion technology (cytoplasm or protoplasm). If organic ingredients are used, materials from cell fusion technology must be excluded. This must be documented by a declaration from the organic source. Until a maximum contamination limit is determined, this standard requires contamination to be less than 3%.
• Irradiation with ionising radiation or x-rays of Demeter food or ingredients for Demeter products is prohibited (an exemption may be granted by the respective certifying organisation for foreign body detection using x-rays). (EXP II : Appendix I.)
• The use of modified starch produced using chemicals or enzymes.
• ‘Liquid’ smoke and the use of primary smoke condensates (independent of the application).
• Modifying extrusion – in which both the physical shape and the qualities of the original material are changed (includes any extrusion above either 75° C and/or 90 bar).
• Fumigation of Demeter products to prevent sprouting, or for pest control, and fumigated ingredients (except for CO₂ or N₂ as above).
• Man-made nanoparticles – Particles less than 100 nanometers in size must be excluded from farm inputs, ingredients, aids and additives as far as practicable. This standard does not permit the use of nanoparticles in biodynamic agriculture or Demeter products as a precaution due to the uncertainty of their impact on the environment, human and animal health. However, due to the pervasiveness of these materials, the lack of labelling requirements and the difficulty of analysis it is also recognised that it may not always be possible to guarantee their absolute exclusion.
• The use of plant seeds treated with low-energy electrons is prohibited if alternatives are available.
• Microencapsulation in general.

Principle:

Additives and processing aids should be largely dispensed with. Some are no longer required as high quality biodynamically produced raw materials are used. Others can be replaced through the use of appropriate technologies, or by craftsmanship.

Aids and Additives:​

The following are allowed or allowed with restrictions.

Always take into account legal requirements as a prerequisite.

Please note the product groups as in some cases the allowance or restriction varies with the category:

• BB – Bread & Bakery
• FV – Fruit and Vegetables
• HS – Herbs & Spices
• Oil – Fats and Oils
• G – Grain products, past and tofu
• MI – Milk and Milk Products
• IMF – Infant Milk Formula
• MS – Meat & Sausage
• S – Sugar, Sweetening Agents and Ice Cream
• CCC – Chocolate, Cocoa, Confectionaries
• C – Coffee
• A – Alcohol
• W – Wine
• B – Beer
• CFW – Cider, Fruit Wines and Vinegar
• SCN – Soy Products, Milk and Nut Drinks
• All – All product groups other than cosmetics

Scope:​

The present section covers the processing of fruits and vegetables including mushrooms, potatoes and potato products. The Standard functions as a positive list, all methods, aids and additives not mentioned are prohibited. In cases of doubt contact your respective certifying organisation or the coordinator of the Standards Committee.

General Aids, Additives, Filterning Material and Processing Methods:​

General processing, aids and additives applies. Special requirements for fruit and vegetables are listed in the following section of the standard.

Fruit:​

General principles – fruit

• Processing heat treatments such as pasteurisation, sterilisation and autoclaving are justified with respect to microbial stability and shelf life of the products. The gentlest option to achieve this affect must be chosen. If there is doubt, the respective certifying organisation can decide.
• Aseptic filling is possible and desirable. Steaming should be achieved using multistage downdraught and/or thin film evaporator, if possible under vacuum, e.g. in a vacuum steamer.
• Preliminary washing can be with tap water (please see Q4 Processing Water). Final cleaning of the fruit must be done with pure drinking water.
• Sweetening of fruit preserves is permitted, the bottling liquid may be prepared using food grade honey, whole cane sugar or raw sugar. For nutritional reasons these additives should be used in the lowest concentrations possible.
• The production of fruit juice concentrates from fruit juices or unrefined juice extracts without additional sweetening is allowed, juice reconstituted from concentrates is not The production of nectars from stone fruit and pip fruit (as well as wild fruits and berries) is permitted.
• The production of fruit syrups is permitted.
• Sweetening of paste and plum is not permitted, pulp from sour fruits may be sweetened with honey or sugar.

Product specific aids, additives and processing methods – fruits

• Ethylene can be used for the ripening of bananas.
• For spreads based on fruit the use of Pectin (E 440a, non- amidated), Agar-agar (E 406; without phosphates or calcium sulphate, not preserved with sulphur dioxide) and Carob bean gum (E 410) is permitted.
• Native starch and pre-gelatinised starch as ingredients are permitted.
• Enzymes can be used but must conform to the requirements listed in table Aids and Additives.
• Plant oils and fats (non-hydrogenated) as non-stick agents for dried fruit.
• Plant proteins (e.g. pea protein) for cosmetic reasons, clarification and fining is permitted (needs written permission from the respective certifying organisation) (EXP X : Appendix I).
• The addition of saccharose in dried form, or as syrup is not permitted.
• Diatomaceous earth, Bentonite and Gelatine for fining, clarifying and filtering of fruit juices is permitted.
• All treatments of fruit with natural acids like lemon juice concentrate or lactic acid are permitted.
• Mechanical chopping or homogenisation is permitted.

Vegetables (including mushrooms and potatoes):​

General principles – vegetables

• Processing treatments such as pasteurisation, sterilisation und autoclaving are justified with respect to microbial stability and shelf life of the products. The gentlest option to achieve this affect must be chosen. In cases of doubt the respective certifying organisation shall decide on the need for the technology used.
• Aseptic filling is possible and desirable. Steaming should be achieved using multistage downdraught and/or thin film evaporator, if possible under vacuum, e.g. in a vacuum steamer.
• Preliminary washing can be done with tap water. Final cleaning must be done with pure drinking water.
• Mechanical peeling methods are allowed for those vegetables whose skin is not suitable for eating.
• All treatments of vegetables with natural acids like lemon juice concentrate, vinegar or lactic acid are permitted.

Product specific aids, additives and processing methods – vegetables

• Diatomaceous earth is permitted.
• Freezing vegetables with added liquids is not permitted.
• Tomato paste is produced from pulp by water reduction using heating. To adjust the content of dry matter, fresh pulp may be added back in.
• For the production of vegetables preserved with lactic acid starter cultures are allowed.
• The addition of sugar up to 1% is allowed.

Packaging – Fruit and Vegetables:​

The general rules under chapter Q4 Packaging apply, in addition:

• Single use plastic should be avoided as final packaging material. Unpackaged products are preferable.

Scope:​

The present section covers the processing of bread, cakes and pastries. Related products like cereal products of confectionary are regulated by other standard sections.

The Standard functions as a positive list, all methods, aids and additives not mentioned are prohibited. In cases of doubt contact your respective certifying organisation or the coordinator of the Standards Committee.

General:​

Aids and additives as well as filtering material, enzymes and processing methods are regulated in the general part of this standard (please see 3.2 and 3.3). Special requirements for bread, cakes and pastries are listed in the following section of the standard.

Principles:​

All ingredients and additives in the baking improvers are to be included in the complete declaration as required for the labelling of wrapped or loose Demeter bakery products.

The use of hammer mills is prohibited because of the danger of high rotation speed causing temperature affects, which reduce quality. If the mill is based on hammer technology but equipped with an effective internal cooling system, use is permitted. Mills made with natural or artificial stones, or steel rollers may be used. When buying a mill, stone mills should be preferred.

The baker can decide whether to bake freshly milled flour, or flour that has been stored for some time.

For technical reasons, the prolonging or interrupting of the rising process in the production by cooling or freezing is allowed. It should be declared.

Baking tins and trays made of steel, stainless steel, or glass may be used. If coated tins or trays are used, before using the first time the recommendations for the pre-treatment of the coated surface must be followed carefully. Even small imperfections in the surface mean that such coated steels may no longer be used.

Demeter Bread and bakery products, whether wrapped or loose, must be accompanied by a list which is available to all customers, retailers and distributors.

Ingredients, Aids and Additives specific:​

• Peanut and palm oils at least in organic quality are permitted only for deep-frying
• As a blanket rule dried milk products may not be used
• Permitted chemical raising agents are Sodium or Potassium bicarbonate, with Tartaric acid, sodium or potassium tartrate (E 334/335/336 and E 500/501) in any combination. Grain starch is the only permitted carrier.
• Lecithin as an additive for chocolate coating is permitted.
• Approved setting agents are Agar-agar (E406) and non-amidated Pectin (E 440a). Gelatine may be used only for yoghurt and cottage cheese and for cream preparations.
• A four per cent solution of sodium hydroxide, E 524, is allowed in the production of pretzel and salt-bakery products.
• Flavourings for use in fancy baking are to be solely pure essential oils or pure extracts derived from the name giving material.
• Wheat gluten may be used as baking improver, but only for bakery products containing wheat and only for small bakery items like baguette, rusks and toast.
• As raising agents from micro-organisms may be used, baking ferments, sour dough and yeast. Culturing acid may be used as a starter only in the first stage for sour dough, the aim is to develop a multi-stage process without the use of yeast. For yeast the regime of availability is organic yeast, yeast multiplied on organic substrates, conventional yeast.
• Fruit juices, malt and soya flour as well as acerola powder are permitted as baking improvers in the production of all bakery items.
• Tartaric acid from natural sources can be used as an acidulant for semi-baked bread.
• Suitable non-stick agents are flour (from grains), plant oils and fats, butter and other animal fats. Wood flour, magnesium oxide and non-stick emulsions are not permitted. Wax is allowed until a more suitable replacement material is found.

Processing Methods specific:​

• Baking in foil is prohibited. Baking paper and baking foil may only be used to prevent sticking of small bakery items (e.g. bread rolls, salt pretzel, buns, biscuits etc.).
• Baked through bread and bakery products may not be frozen and sold as defrosted products
• Baking in high frequency infra-red ovens is not permitted.
• Single use baking forms made of aluminium are prohibited.

Scope:​

This section applies to grains, milled grain, grain flakes, and includes pseudocereals like buckwheat, quinoa and amaranth. It also applies to products made from the above e.g. breakfast cereals (muesli), baking mixtures, dry mixtures with substantial grain percentage (Rissoles, patties, risotto), coffee substitutes from grain, “native” starch and pre-gelatinised starch, malted grain. This section does not refer to bread, cakes and pastry, please see also the section above.

General:​

Aids and additives as well as filtering material, enzymes and processing methods are regulated in the general part of this standard (please see sections above). Special requirements for grain, cereal products and pasta are listed in this section.

Principles:​

For filled products like filled pasta the filling has to meet the respective standard e.g. for fruits and vegetables or meat and meat products.

Ingredients, Aids and Additives specific:​

• For ready to use baking mixtures, the following micro-organism cultures (not genetically modified), if available grown on certified organic substrates are allowed: sour dough, dried sour dough granules, yeast, yeast products.
• Permitted chemical raising agents for ready to use mixes are Sodium or Potassium bicarbonate, with Tartaric acid, sodium or potassium tartrate (E 334/335/336 and E 500/501) in any combination. Grain starch is the only permitted carrier.
• Flavours are to be extracts from at least certified organic production e.g. essential oils.
• Lecithin of organic quality is permitted for the production of cereal flakes (mixture of cereals, sugar and salt; not rolled grains).
• Permitted processing aids are Nitrogen (N₂), Carbon dioxide (CO₂) and all other aids without special restriction to product groups according to table 3.3 under Fundamental requirements.
• Sodium hydroxide (NaOH) is permitted to adjust the pH-value in the production of starch.

Processing Methods specific:​

• The processing of parboiled rice from Demeter rice is permitted, but the processing method has to be declared on the front label.
• The production of modified starch using chemicals or enzymes is not permitted.
• Extrusion techniques are generally described in chapter 3.2.1. For pasta extrusion using copper or bronze dies, the upper limit of 90 bar can be exceeded to a maximum of 140 bar, but only if the extrusion temperature is below 50°

General:​

Aids and additives as well as filtering material, enzymes and processing methods are regulated in the general part of this standard (please see sections above). Special requirements for herbs and spices are listed in this section.

Principles:​

At harvest, impeccable cleanliness is of paramount importance. This means the harvested products should be free from obvious disease, dead tissue, damage, decay, etc. In order to prevent microbial contamination, it is important to ensure that the herbs and spices do not come into contact with the soil during harvest. If cleaning is required, water of drinking quality, without any additives, is to be used. This cleaning water must be removed from the herbs and spices as completely as possible before further processing.

Drying should be as gentle as possible, maintaining the maximum quality and be carried out using the optimum conditions for each particular product. The drying temperatures are to be determined by the product. The process is to be controlled such that impeccable hygiene is maintained. Reliance on solar energy and the use of energy saving processes is expressly advocated.

Chopping of herbs and spices is always accompanied by a loss of etheric oils. Whenever possible, therefore, the herbs and spices should be marketed either whole or coarsely chopped. The usual milling and slicing machinery and methods may be used for size reduction. If dust is produced in the process, then this must be extracted, with the air stream being cleaned before release into the environment.

Ingredients, Aids and Additives specific:​

• Calcium carbonate (E 170) is permitted as an anti-caking agent.
• Carbon dioxide and Nitrogen for sterilisation and cold grinding are permitted.

Processing Methods specific:​

• Direct drying by sunlight in the field or on the ground as a way of reducing the harvest time by wilting the swathe is permitted only for fruit and medicinal seeds (e.g. caraway, fennel, etc.)
• Artificial drying processes on conveyor belts or shelves, using vacuum, freeze drying, or condensation methods are permitted.
• Deep freezing and drying with electrolytes (chemical water extraction) is allowed, but the only permitted electrolyte is salt.
• Pickling in plant oils or vinegar of Demeter quality or of certified organic quality is permitted.
• Allowable disinfection methods are the use of dry or moist heat. Disinfection using super-heated steam, in cases where this is technically possible, is preferable to other heat treatment methods. Generally, treatments using a high temperature for a short time are the most effective (e.g. 105-115° C for 2-5 minutes).

General:​

Aids and additives as well as filtering material, enzymes and processing methods are regulated in the general part of this standard (please see sections above). Special requirements for meat and meat products are listed in this section.

Principles:​

The slaughtering of animals requires particular attention. Please see A2 Animal section for more details.

Ingredients, Aids and Additives specific:​

• Preparations and extracts of spices are not permitted.
• Extracts of meat and yeast and flavour enhancers are not permitted.
• The processor must obtain written statements to confirm that irradiation or methyl bromide have not been used in the disinfection of the herbs and spices.
• Artificial casings are permitted if they are declared on the labelling. Natural casings and intestines may be treated with lactic acid or vinegar and cooking salt.
• Citrates are permitted in the production of scalded sausage if it is not possible to process the meat warm. Citrates in general, dried blood plasma, blood plasma, or blood serum may not be used.
• Aspic powder in organic quality is permitted.
• Starter cultures are permitted for use in sausages to be eaten raw. The use of mould cultures is permitted, though not from genetically modified micro-organisms.
• The production of salt cured meat may not include the use of nitrite salts, saltpetre (E 252), ascorbic acid (E 300), Glucono-delta-lactone / GdL (E 575) and food-grade acid.
• The use of milk protein, dried milk products and other cutting aids is prohibited.
• Calcium carbonate (E 170) is permitted as an anti-caking agent.
• Carbon dioxide and Nitrogen for sterilisation and cold grinding are permitted.

Processing Methods specific:​

• Immersion substances meeting the general requirements of this standard are permitted. Dry curing and brine bath curing are both permitted, with the brine bath containing all types of salt mentioned in 3.3. with or without spices.
• The use of tenderising materials, or of electrical treatments to tenderise the meat, is not permitted.
• Cooling down in steps and rapid cooling using cold air are both allowed. The carcasses may not be sprayed with brine solutions, or with food-grade acid.
• To prevent clotting, if the blood cannot be processed directly, it can be stirred with metal rods.
• The production of pressed meat using off-cuts of meat is not allowed.
• Smoking is permitted. The wood is burnt either directly in the smoking chamber or outside of it in a suitable facility. Cold and warm smoking processes (< 70°C) are permitted. The individual sausage types determine the exact method required. Permitted smoking agents are suitable native wood types (as wood, shavings or sawdust, preferably from beech, oak and plane trees, pinecones, herbs and other types of plants such as juniper, heather, branches, conifer cones and spices.
• Full preservation is allowed. Full preservation is permitted in cans with lacquered internal and external surfaces. White metal cans may be used, but the use of glass is preferred. The cans may be welded, but no solder may be used. Containers made of plastic, aluminium, or plastic- aluminium laminates are not permitted.

Scope:​

This section of the Standard deals with the processing of fresh milk and dairy products such as yoghurt, curd, cheese and butter. Details for ice cream (also sorbets and frozen yoghurt) production please see the specific section.

General:​

Aids and additives as well as filtering material, enzymes and processing methods are regulated in the general part of this standard (please see sections above). Special requirements for fresh milk and dairy products are listed in this section.

Principles:​

The milk must be picked up by special milk trucks, which are used only for Demeter milk, or have special tanks labelled for Demeter milk. Transport is also possible in Demeter labelled cans or may be delivered directly from the farm to the dairy.

In order to maintain the inner quality of the milk right through to consumption, it should be processed whole as far as possible and also fresh from the cow.

Ingredients, Aids and Additives specific:​

• Starter cultures (also direct starters) may be used. The raising and multiplication must take place in Demeter milk. The use of cultures that have not been grown on milk (e.g. moulds) may be used for specific recipes.
• Rennet of calves, microbial rennet, rennet-pepsin mixtures (calf rennet), acid starters and plant extracts (Artichokes, Ladies’ bedstraw – Gallium verum) may be used to curdle milk. The rennet should contain no preservatives. It may not however be curdled with pure acid.
• Hay flower powder in at least organic quality is permitted for the formation of holes in cheese.
• Calcium carbonate (CaCO₃) and Calcium chloride (CaCl₂) are permitted. Sodium bicarbonate may not be used.
• Calcium chloride (E 509) may be used as processing-aid in all cheese production.
• Colouring butter or other milk products with beta-carotene or lactoflavine is not permitted.
• As thickening agents starch and agar-agar may be used.
• Surface treatment with potassium sorbate, calcium sorbate, or natamycin is not permitted.
• The salt brine can be re-boiled and enriched with salt accordingly. Sterilisation with sodium hypochlorite, hydrogen peroxide is not permitted.

Processing Methods Specific:​

• The following coatings can be used (single or mixed with each other) for hard cheeses, sliceable cheeses and for semi-hard cheeses: Beeswax, natural hard paraffin wax and microcrystalline waxes. Natural hard paraffin wax and microcrystalline wax may contain no other additives such as polyethylene, short chain polyolefine, polyisobutylene, butyl or cyclic rubber. In addition, the waxes may not be coloured.
• Plastic film is provisionally permitted for covering the outer layer of sliceable cheese, and semi- hard cheese, as long as it is free from potassium sorbate, calcium sorbate and natamycin. (This is permitted only until a suitable replacement material or method is found).
• The use of aluminium vats is not allowed for either storage or processing.
• Pasteurisation methods, to a maximum temperature of 80º C, may be used to pasteurise milk. After treatment the milk must have a positive peroxidase index. As a heating method for the raw milk of sour milk products, yoghurt, kefir and buttermilk, high temperature heating to 85-95°C for 5-10 minutes is permitted. Other heat processes such as sterilisation UHT (Ultra high temperature) or ESL (extended shelf life) treatments are not permitted, and the milk may not be homogenised.
• To be allowed to label milk with the Demeter brand the milk has to have a maximum homogenisation degree of 30% (measured with an homogenisation pipette, according to the NIZO method). In order to refer to milk as “non-homogenised”, full fat milk has to have a maximum homogenisation degree of 10%.
• Indirectly acidified butter, made according to the NIZO method is not permitted. The other common methods of butter manufacture are allowed.
• Fresh and curd cheese may be produced with the addition of starter cultures, calcium chloride and rennet. The utilisation of whey proteins using methods such as thermo-curd methods and ultrafine filtration are permitted. The use of centrifugal whey separation methods is not allowed.
• Sour milk cheese may only be manufactured from sour milk curd cheese.
• For the production of sour milk products, yoghurt, kefir and buttermilk homogenisation by means of a homogeniser is prohibited. Partial homogenisation by means of a centrifuge is allowed in the production of yoghurt. The following options are available for increasing the dry matter:
  • Addition of powdered milk
  • Evaporating under vacuum
  • Evaporating in a downdraft, multi-stage evaporator.
  • Ultrafiltration
  • Reverse osmosis
• The production of dried milk products from Demeter milk and milk products is permitted (e.g. Whole milk powder, skim milk powder, buttermilk powder, whey powder.). Milk powder from horses and goats may be marketed as Demeter products. Milk powder from cow’s milk, is permitted only as an ingredient in processed products.
• Bacteria may also be removed by bactofuging, but the material that has been separated out may no longer be used.

Scope:​

The scope of the standard for Demeter infant milk formula encompasses initial formula and follow-on formula that is produced based on cows’ or goats’ milk. Only products aimed at infants up to the age of 12 months are allowed to be marketed under the Demeter trademark/logo, or as biodynamic, or implied to be such.

General:​

Aids and additives as well as filtering material, enzymes and processing methods are regulated in the general part of this standard (please see sections above). Special requirements for infant milk formula are listed in this section.

Principles:​

Breastfeeding means more than just giving the best and healthiest food to the infant. It is also food for the soul and maintains in a unique way the intimate relationship between mother and child that began during pregnancy.

Demeter dairy food for infants is not intended as a substitute for breast milk. It should rather support and supplement in cases where full or partial breastfeeding is not possible for a variety of reasons.

Particularly during this crucial stage, it is essential for Mother and child to receive a diet based on certified biodynamic raw materials.

The processing and the composition of infant milk formula is subjected to strict legal regulations such as requirements determining hygiene, ingredients and content of macro and micronutrients.

If ingredients and micronutrients are added due to scientific and not legal reasons (see below), the need must be recommended by an advisory body commissioned by the Standards Committee of Federation and the applicant organisation. The recommendations must be put to the vote at the Members´ Assembly.

Ingredients, Aids and Additives specific:​

• Isolated nucleotides, hydrolysed proteins and taurine are specifically excluded.
• Permitted ingredients are milk and milk components, whey powder and milk fat and vegetable oils.
• Lactose, starch and malto-dextrin are also permitted ingredients.
• Added ingredients and micronutrients (vitamins and minerals, amino acids, fatty acids, choline, inositol and levocarnitine) will only be allowed if the legally prescribed content cannot be achieved with Demeter ingredients alone.

Processing Methods Specific:​

• All processing stages will be optimised on the basis of the best realisable food quality.
• The spray drying process is permitted as is homogenisation of the total mass being processed.

Scope:​

The following standard treats cold pressed oils including virgin and extra virgin quality categories as well as oil for further processing. Oil for further processing covers oil as a processing ingredient as well as oil as a processing medium, for example as frying oil or release agent. The standard also covers the production of animal fats and margarine. Please consider additional legislative regulations concerning the production of oil especially concerning different categories of cold pressed oils.

General:​

Aids and additives as well as filtering material, enzymes and processing methods are regulated in the general part of this standard (please see sections above). Special requirements for cooking oils and fats are listed in this section.

Principles:​

The maximum extraction temperatures for the individual oils are orientated to the usual legal requirements for the production of cold pressed oils in the different categories. Some examples listed below.

Lower extraction temperatures are recommended whenever possible.

• Olive oil: process temperature may never exceed 27° C
• Saffron and pumpkin seed oil 50° C
• Sunflower oil 60° C
• Maize, soy, sesame, and hazelnut oils 60° C

• Deodorising (steaming) is to be declared on all packing units for consumers and processors.

Ingredients, Aids and Additives specific:​

• For filtering only Asbestos free filter material such as paper or cloth is permitted.
• For filtering and clearing Diatomaceous earth can be used.
• Nitrogen (N₂) as an aid is permitted.
• For the production of margarine, the lecithin used has to be at least certified organic. The use of hardened (hydrogenated) fat and flavours for the production of margarine is not permitted.

Processing Methods Specific:​

• Filtration, decanting and centrifuging are permitted.
• Permitted processing methods for the production of margarine are emulsification, pasteurisation and crystallisation.

• For filtering and clearing Bentonite (Fullers earth) and activated carbon is permitted, but only for oil for processing purposes.

Cold Pressed Oils:

• Roasting the seeds before pressing in the processing of pumpkin seed oil, sesame oil and nut oils is permitted. These products have to be additionally labelled as “cold pressed oil from roasted seed.
• Conditioning/pre-warming of the raw material, extraction using organic chemistry solvents and mucilage removal using mineral or organic acids are prohibited.
• The treatment with active charcoal, the removal of acid, bleaching and chemical modification (Hydrogenation, ester modification) are prohibited.
• For palm oil which will be sold as raw palm oil mucilage removal using acids and removal of acid are not permitted.

Oil for Processing Purposes:

• Usual mechanical processes for cleaning and preparing the raw materials (including conditioning, drying with heat and vacuum drying) is permitted.
• Removal of mucilage and neutralising/buffering of pH (only once either before or after fractionation) is permitted.
• Bleaching/colour removal and thermal fractionation (decrystallisation/dry fractionation) is permitted.
• Steaming/deodorising (once, with a maximum temperature of 230 °C) are permitted.
• The extraction with organic solvents and chemical modification (Hydrogenation, Ester modification) are prohibited.

Scope:​

The present section covers the processing and manufacture of plant syrups (e.g. from maple, sugar beet, palm, coconut etc.), plant juice concentrates and plant extracts, sweetening agents from grains/starch, malt extract, whole sugar (dried and milled sugar juice), raw cane sugar, beet sugar and cane sugar, ice-cream, sorbets and frozen yoghurt.

The Standard functions as a positive list, all methods, aids and additives not mentioned are prohibited. In cases of doubt contact your respective certifying organisation or the coordinator of the Standards Committee.

General:​

Aids and additives as well as filtering material, enzymes and processing methods are regulated in the general part of this standard (please see sections above). Special requirements for sugar, sweetening agents and ice cream are listed in this section.

Ingredients, Aids and Additives specific:​

Sugar and Sweetening Agents

• Enzymes meeting the general requirements of this standard are allowed for the processing of grain/starch sugar products.
• For the processing of sugar and sweetening agents lime water to remove unwanted materials is permitted.
• Carbonic acid to precipitate out excess calcium as calcium carbonate and oil to prevent foaming are permitted for the processing of sugar and sweetening agents.
• Tannic acid – from natural sources is permitted.
• Organic ester sucrose is permitted for the processing of sugar and sweetening agents.
• Sodium carbonate, calcium and sodium hydroxide are permitted aids for the processing of sugar.
• Sulphuric acid as an aid for pH control and Citric acid as an aid for clarification are permitted only for the production of sugar.

Ice Cream

• Allowable thickening agents for ice cream are carob bean gum, pectin, guar gum and agar agar.
• Inulin and other oligosaccharides of organic origin for the processing of ice cream are permitted.
• Colourings are not permitted.

Processing Methods Specific:​

• Sugar syrup is evaporated under pressure at temperatures not high enough to cause caramelisation.

Principles:​

Demeter beer must be produced using the “traditional art of brewing” based on processes and procedures appropriate to life. For this reason, beer production uses, in preference, materials that result themselves from natural processes (e.g. acid regulation using lactic bacteria instead of the addition of an acid).

Water used for the brewing process and for all other purposes must be drawn from ground water reserves showing the lowest levels of pollutants. It must be at least of drinking water quality, and have a nitrate content of less than 25 mg/l.

Simple upgrading of water quality, such as would be allowed for natural mineral water for human consumption, is also allowed for brewing water. The removal of iron and manganese by aeration is allowed. Elevated lime levels may be reduced by the addition of sodium carbonate.

The removal of alcohol from beer has not yet been regulated.

Beer is to be packed exclusively in glass bottles, or kegs/barrels of stainless steel or wood. Single use cans are prohibited. The bottle labels are to be printed using inks containing no, or only low levels of, heavy metals. Covering of the bottles with silver paper is prohibited.
When buying in new beer crates, they are to be made of environmentally friendly materials (low-density polyethylene, with a low heavy metal content.

Bottle tops must have sealing elements that don’t contain PVC.

Environmentally friendly cleaning materials and methods are to be chosen. Cleaning using alkalis and acids is allowed. If needed, hydrogen peroxide (H₂O₂) or peracetic acid can be used.

General:​

Aids and additives as well as filtering material, enzymes and processing methods are regulated in the general part of this standard (please see sections above). Special requirements for beer are listed in this section.

Ingredients, Aids and Additives specific:​

• The only ingredients, which may be used, are hops, malt, and brewing water, only Demeter brewing cereals may be used to brew Demeter beer. Addition of fruit, herbs and spices in Demeter quality is allowed. The fruit is to be cleaned in potable water. Crushed fruit is to be pressed in a gentle manner.
• Unprocessed natural hop flowers have to be favoured. Type 90 pelletised hops may be used.
• Type 45 pelletised hops and hops extracts are prohibited.
• Organic yeast may be brought in or obtained from organic breweries. Only live, fresh yeast with no additives may be used. The yeast is to be bred and multiplied in the brewery itself on the wort which stems exclusively from Demeter raw materials, or if not available, from organic raw materials.
• Lactic bacteria may be used for lactic fermentation to produce Demeter speciality beers.
• Water may not be altered using the following processes: filtration with active charcoal, ion exchange, sterilisation of dirty water in particular with UV radiation, ozone, hypochlorite, chlorine dioxide.
• Filter materials made from textiles (e.g. cotton wool), Membranes (without PVC, PVPP, Asbestos and Bentonite) are permitted.
• CO₂ may be used solely to temper the barrels and N₂ for filling.
• Diatomaceous earth and brewing gypsum are permitted.
• Sodium carbonate for softening water is permitted.
• The use of food grade additives, aromas, minerals, trace elements, and vitamins is not allowed in the production of Demeter beer.
• The malt may not be treated with sulphur.
• Silicon dioxide (silica) is permitted as processing aid for the production of gluten free beer.

Processing Methods Specific:​

• Only indirect heat may be used for drying to reduce the danger of amine development.
• Procedures to artificially accelerate the speed of the wort boiling process, in particular the use of silicic acid preparations to hasten the isomerisation of the hops constituents is not allowed.
• The use of residues of beer as a natural acidifier is allowed.
• Clarification aids, in particular wood shavings, organic chipping impregnated with pitch and aluminium foil are prohibited.
• Specialist light beers are to be produced with yeast types that naturally produce less alcohol.
• Accelerated fermentation, using pressure or agitation is not allowed. All accelerated aging processes such as heating in storage are also not allowed. A heated chamber with a maximum of 25^oC is permitted for second fermentation in the bottle only if the minimum outside temperature is below 10^o
• The correction of visual or taste shortcomings, e.g. the removal of off tastes by flushing with carbonic acid and using active charcoal filters, or alterations to the colour using beer colourings, is not allowed.
• Nathan Process (fermentation and aging of beer in the same conical tank) is allowed.
• The use of materials to lengthen shelf life, such as silicic acid preparations, PVPP bentonite etc, is prohibited.
• Hot filling of the bottles and disinfection filtration to kill micro-organisms are not allowed, as they diminish taste and act as preservatives. Unstrained beer: Flash heating (Heating for a short time) with subsequent rapid re-cooling is permitted.
• Beers with elevated residual sugar content may be pasteurised.
• The disinfection of bottles with sulphites and the treatment of cork cap seals with formaldehyde are prohibited.
• In case of secondary fermentation in the bottle, sugar addition is permitted, only if the maximum addition does not exceed 2.5g/l beer, 7.5 g/l beer (secondary fermentation in the bottle of top fermentation beer respectively 10g/l Beer (top fermented champagne beers).

Scope:​

This section covers the production of wine and sparkling wines. For other alcoholic beverages like fruit wine, cider, beer and alcoholic spirits please refer to the other specific sections.

Principles:​

Ideally Demeter/biodynamic wine helps the development of nature and man, speaking to the senses and speaking to the mind. Demeter/biodynamic wine growing is not a means to an end. Its purpose is to enrich the world and to celebrate the beauty of landscape and life.

The aims and objectives are derived from the lectures given in the year 1924 by Rudolf Steiner and which are published and known as “The Agricultural Course”. These lectures refer among other subjects to the cosmos (the heavens) as creating life forces in man, animals and plants and refer to the ways to make these life forces productive in agriculture and horticulture, including growing grapes. It needs the human being in the role of an artist to develop soil, fertility and plant in such a way that fruits of vital quality become available.

Demeter/biodynamic wine is made from biodynamically raised grapes. These grapes are the product of an extended Goethean view of nature that sees nature as an integrated body in which material, form, warmth and rhythm all play a part. Out of this concept, the biodynamic method with its preparations, working in cooperation with the rhythms of the cosmos, specialised plant breeding etc. has grown. The aim is to move the vineyard more and more towards an individuality in its own right using these methods. The grapes produced by such a vineyard should be a true, unique, authentic expression of this individuality.

As the growth and ripening of fruit is dependent on the respectful combination of cosmic and material forces, the development of man is also dependant on a respectful interaction with nature and on appreciative communion between individuals. It is a sign of biodynamic quality development to foster these interactions. The character of individual Demeter/biodynamic wines will vary according to who and what has contributed to its emergence.

In making reference to artistically determined processes it is obvious that the application of the rules and conditions described in this standard cannot by themselves ensure the inclusion of life forces in produce. Section three of this standard in particular ensures that the rules and conditions described will avoid degradation of life forces as much as is presently possible.

Research in biodynamic production and in wine processing continues on a permanent basis. Therefore this standard will be subject to continuous improvement. Practitioners in fact are required to research in the areas of soil, plant and social development. They are required likewise to continually research ways to improve the processing of wine. In section three, the column listing aims indicates potential improvements to the processing method. These are to be used as a guideline defining directions for development.

Biodynamic/Demeter wine is offered to a discerning public. Customers are offered maximum transparency about the origin and the handling of Demeter/biodynamic wine including the use of additives or agents, even if they will only be temporarily in contact with the final product. Nothing shall conceal the true nature or the factual properties of the produce.

The quality of Demeter/biodynamic wine expresses itself as preserved vitality. This can be measured conventionally through the presence or absence of ingredients, and through other assessment techniques such as crystallisation and the study of formative forces

The work carried out in the wine cellar is a rounding off of the processes underlying grape production in the vineyard. As little technology is employed as possible and the fewest aids and additives used in all stages of the process. Aids and additives currently permitted should be reduced or phased out as processing techniques improve. The procedures should respect and be in harmony with the surroundings, the location, and the people involved in production. The primary aim is to at least maintain the quality present in the biodynamic fruit. (For that reason, harvesting the grapes by hand is preferred in order to guarantee the highest possible raw material quality for processing.)

All processing steps and methodologies used to process both the grapes as well as the ensuing products are to follow the following principles:

• The product shall be of high quality in sensory terms and digestibility, and taste well.
• Sulphur dioxide is to be used to the minimum.
• Processes that require large inputs of energy or raw materials are to be avoided.
• Aids and additives that raise environmental or health questions, from the point of view either of their origin, their use or their disposal, are to be avoided.
• Physical methods are preferable to chemical methods.
• All processing by-products, be they organic residues or waste water, are to be dealt with so that negative effects on the environment are minimised.

General:​

Aids and additives as well as filtering material, enzymes and processing methods are regulated in the general part of this standard (please see sections above). Special requirements for wine are listed in this section.

Ingredients, Aids and Additives specific:​

The standards are defined in terms of a positive list of processes, ingredients, additives and aids. All other methods and materials not mentioned in this standard are excluded from the production of Demeter wine. Nevertheless, in order to emphasis the strict prohibition of some common processes and materials, the following are not permitted:

• The use of genetically modified micro – organisms
• Potassium hexacyanoferrate
• Ascorbic acid, sorbic acid
• PVPP (Polyvinylpolypyrrolidone)
• Diammonium phosphate
• Isinglass (Sturgeon swim bladder), blood and gelatine
• Addition of sugar, rectified grape must or grape juice concentrate to increase the alcohol content by a maximum of 5% by volume is permitted.
• For sparkling wine, the addition of sugar, rectified grape must or grape juice concentrate for tirage is permitted at a maximum increase of alcohol through secondary fermentation of 1.5%.
• For the processing of liqueur d´expèdition (sparkling wine) the addition of sugar or concentrated grape juice up to 50 g/l and of liqueur up to 6 cl/l is permitted.
• Indigenous yeast and pied de cuve. Brought in neutral yeast is permitted only for justified stuck fermentation (5 brix – sugar 50g/litre – or less) or for secondary fermentation of sparkling wines. If yeast is brought in:
  • for stuck fermentation, the yeast must be certified organic.
  • for secondary fermentation of sparkling wines, the yeast must not have been grown on a petrochemical substrate or sulphite waste liquor.
• Only Demeter/organic yeast hulls are permitted, other yeast nutrients need approval by the respective certifying organisation (EXP XII : Appendix I).
• Tartar stabilisation only by cold stabilisation, only natural tartrate from Demeter or organic wine production are permitted, potassium bitartrate is permitted as well.
• For acidity regulation, Potassium bicarbonate (KHCO₃), Calcium carbonate (CaCO₃) and Tartaric acid (E334) are permitted. Addition limited to 1.5 grams/litre.
• Lactic acid bacteria as biological acid reduction are permitted.
• Preservation with Sulphur up to certain levels is possible. Following forms are authorised:
  • Pure SO₂, as a gas or in solution
  • Potassium bisulphite
  • Potassium metabisulphite
• Effervescent tablets are not permitted.

• Permitted fining agents are, egg white, albumin, milk and milk products, Casein, and Pea, potato or wheat protein, Chitosan (only with an exemption from the respective certifying organisation) (EXP XVI : Appendix I.).
• Inorganic permitted fining agents are Bentonite activated charcoal, aeration, oxygen including Micro Ox (Micro-ox allowed to prevent reduction in the early phase only).
• Permitted inorganic and organic filtering materials are cellulose, textiles (chlorine free), polypropylene, diatomaceous earth, perlite and ceramic tubes
• Permitted bottling aids are CO₂ and N₂.
• Only oak wooden barrels are permitted for oaking wine.
• Natural pine resin with no other aids or additives may be used in the production of traditional Greek Retsina

Processing Methods:​

• Pumps that develop high shear or centrifugal forces e.g. centrifugal pumps are not permitted in new installations or when replacing machinery.
• Heating of the red wine mash to a maximum of 35ºC is allowed. Use of heating and cooling to steer fermentation is permitted.
• Pasteurisation is not permitted.
• Concentration of the entire must is not allowed. Alcohol reduction by technical methods is prohibited. Addition of water to the mash/must is permitted.
• Centrifuging is permitted.
• Cross flow (tangential) filtration may be used only if the pore size is not less than 0.2 micrometres and the pressure used is below 2 bar.

Packaging and Cleaning:​

• Tanks of concrete, wooden barrels, porcelain, steel tanks, stoneware, clay amphora are Tanks of metal or concrete with epoxy and/or fibreglass may no longer be newly acquired from 2022 onwards. Tanks made of these materials, which were purchased before this date, can still be used and be regulated by the respective certifying organisation. The treatment of all these containers with tartaric acid is allowed. Plastic vessels are restricted to transfer, not for storage.
• Permitted bottling materials are glass and other non-porous material made of clay such as stoneware or porcelain without internal coatings.
• Permitted closures are glass, cork, screw top, crown corks, plastic closures and technical closures based on cork.
• Tamperproof seals can be used without restrictions.
• Cleaning and disinfection of premises and equipment is being made exclusively by water, steam, sulphur, soft soap, caustic soda, ozone, peracetic acid, acetic acid, hydrogen peroxide, citric acid, baking soda and tartaric acid followed by flushing with potable water. The use of UV and ions is also allowed.

Scope:​

The following Standard refers to the vinification of fruit juices, other than grape juice such as cider, cidre or apple wine as well as the production of alcoholic beverages from honey (mead). In addition, it refers to the production of vinegar from fruit and vegetable juices as well as wine and beer. For other alcoholic beverages like wine, beer or spirits please see the other specific sections.

General:​

Aids and additives as well as filtering material, enzymes and processing methods are regulated in the general part of this standard (please see sections above). Special requirements for cider, fruit wines and vinegars are listed in this section.

Ingredients, Aids and Additives specific:

Cider and Fruit Wines

• The aim is to produce fruit wines using indigenous yeasts. Specific biodynamic, certified organic or if these are unavailable commercial yeasts, following the general regime may be brought in.
• When producing fruit wine as a beverage, the mash can only be enriched with juice concentrate from the named ingredients, and the solcohol content can be increased by a maximum of 1.5% by volume.
• For second fermentation of sparkling fruit wines, the addition of sugar is not restricted.
• For the production of wine from fruit or vegetables as a base for vinegar the alcohol content can be enriched up to a maximum of 12% by volume. Demeter sugar can be used for fruit and vegetable vinegars, a full declaration of ingredients is required.
• Metabisulphite (E224) and SO₂ (E220) are permitted up to a level of 50 mg/l for fruit wines and mead and 100 mg/l for sparkling fruit wines.
• For the clarification and fining of the apple juice to produce cider the use of enzymes and CaCl₂ is permitted.
• For cosmetic reasons, clarification and fining plant proteins are permitted.

Vinegar

• Alcohol as an ingredient is not permitted. Vinegar is either produced in a two-stage fermentation process or as flavoured vinegars (aceta). Flavourings have to be Demeter certified.
• For cosmetic reasons, clarification and fining plant proteins are permitted.
• In continuous processing methods and inoculation, starter cultures are to be obtained from own production. Functional cultures may be brought in only when re-starting the process in empty tanks. Where continuous production alternates with organic production, organic starters may not exceed 5% of the volume of the Demeter ferment production.

Processing methods:

Cider and Fruit Wines

• Procedures to artificially reduce the alcohol content and procedures to correct taste or visual improvement using colourings are not permitted.
• Pasteurization is permitted.
• Filtration by means of the filtering methods described in chapter 3.3. is permitted.
• Cross flow filtration is permitted.

Vinegar

• Traditional (Orléans method), generator method (packed generator or tethering method) and rapid vinegar processes (submerged fermentation process) are permitted.
• Vinegar essences are not to be produced, accordingly, also the production of vinegar from re-diluted concentrate, synthetic vinegar production methods are prohibited.
• Vinegar crème (Crema) can be produced through reduction of liquid or using starch, gums or other thickeners listed in table 3.3 and at least of organic quality. The minimum quantity of balsamic vinegar used in the recipe must be 50%, a minimum of 20% of must has to be added.  Only balsamic vinegar with a European certification of quality (PGI, PDO, etc.) can be used to produce vinegar crème.
• Pasteurization is permitted.
• Filtration is permitted.
• Sulphuration is not permitted, sulphurated wine as a starting product, can be used.

Packaging:

• Fermentation shall occur in stainless steel tanks, ceramic, glass or wooden barrels.
• Tanks of metal or concrete with epoxy and/or fibreglass may no longer be newly acquired from 2023 onwards. Tanks made of these materials, which were purchased before this date, can still be used and be regulated by the respective certifying organisation.
• For vinegar in bulk packaging for large-scale consumers such as the gastronomy, plastic material in line with Q4 Packaging can be used. For all other purposes plastic material is excluded.
• For bottling, closures and tamperproof seals the same regulations as for wine apply, please see the previous section.

Scope:​

This standard is to define both the production of Demeter alcohol used as an ingredient in other Demeter products such as tinctures, as well as alcoholic spirits used as beverages. Alcoholic spirits used as beverages are restricted to spirits distilled from cereals, wine, vegetables (including agave), fruits, residues of vinification and fruit processing as well as liqueurs (aromatic spirits with a relatively high sugar content of at least 100 g/l). Other alcoholic beverages are defined in the relevant section of the BFDI processing standard (wine and sparkling wine, fruit wines and beer).

If alcoholic spirits are distilled from products like wine or fruit wine, the processing and fermentation of the initial product is ruled by the respective standard section.

General:​

Aids and additives as well as filtering material, enzymes and processing methods are regulated in the general part of this standard (please see sections above).  Special requirements for alcoholic spirits and alcohol for further processing are listed in the following section of the standard.

All other regulations of the general part as separation, storage and product flow apply without restriction. In cases where the malting process is outsourced, the respective processor shall be fully integrated into the certification process.

General Principles:

Biodynamic processors of alcoholic spirits are aware of their responsibilities. The outstanding taste and flavour experience should be the sole motivation for the considered enjoyment of biodynamic spirits. For this reason, the aim of the processing described here is consummate craftsmanship, classic fermentation and maturation based on expertise and time. All methods to speed up the process or to embellish or adulterate the taste are excluded.

Ingredients, Aids and Additives specific:

For Alcoholic Spirits

• Yeast for fermentation follows the general regime. Yeast may be re-used after centrifuging from the must and washing. The centrifuged yeast may contain certified organic must if recovered from certified organic production. The certified organic ferment in continuous processing methods must not exceed 5% of the volume of the Demeter ferment. Yeast containing non-organic must is excluded.
• The addition of sugar and other yeast nutrients is not permitted.
• If spirits are distilled from Biodynamic wine, fermentation of the wine is regulated in the section for Wine and Sparkling Wine.
• Enzymes are restricted to pectinases and amylases and have to fulfil the requirements of the general section (above – Aids and additives). Enzymes may be used for malting cereals and mashing potatoes / corn.
• Alcoholic spirits for human consumption may be flavoured with herbs, spices, fruits, vegetables and roots. The use of flavouring ingredients follows the general regime. Certified wild harvest (e.g. juniper) is permitted.
• Liqueurs may only be produced based on alcoholic spirits, other alcoholic beverages like wine, food (like fruits) and sugar (including all types of sugar and syrups as well as caramelised sugar). For flavouring liqueurs aromatic extracts are permitted.
• The malt and the mash may not be treated with sulphur.
• Any measures to simulate a longer storage and maturation like wood chips, sugar colour or caramel are not permitted.

Alcohol for Further Processing

• Demeter alcohol for further processing may only be produced from food materials or food by-products (e.g. rotten materials, wood etc. are excluded)

Processing methods:

• To reduce the danger of biogenic amines only indirect heat may be used for drying the malt.
• All types of distillation, also double or triple distillation are permitted.
• Flavoured alcoholic spirits for human consumption are made with maceration and percolation processes. Methods to speed up the production of flavoured spirits such as the compound or concentrate method are not permitted.
• Any activities to artificially speed up the maturation process are not permitted.
• All filtering materials according to chapter 3.3. Aids and additives may be used.
• Vegetable oils to prevent foaming are permitted, following the general regime.

Maturation and Packaging:

• Alcoholic spirits must be matured in stainless steel, clay vessels, glass or wooden barrels. Plastic containers are not permitted. For used and recycled casks, the aim is to purchase casks from Biodynamic wineries, if these are not available in the desired quality, other sources can be used. Due care must be taken to prevent contaminants from previous use from migrating into the Biodynamic product. The respective certifying organisation may demand cleaning protocols for casks of non-organic origin.
• Alcohol for further processing (non-food use) and alcoholic spirits may be stored in plastic.
• For bottling, closures and tamperproof seals the same regulations as for wine apply, please see the section above.

Scope:​

This standard defines the production of the following products to be labelled as Demeter and/or Biodynamic:

• Face, hair and body care products
• sun creams
• oral care products
• essential oils
• extracts, extraits, and tinctures
• waters & hydrolates (hydrosols)
• soaps, including liquid soaps e.g. shampoos and shower gels
• decorative cosmetics and cleaners
• perfumes

General:​

Contrary to the basic systematics of this standard, the regulations on aids, additives, filter materials and processing methods are not regulated in the general part of the standard but in the following sections.

General Principles:

The aim is to produce cosmetics that consist of natural ingredients, which are beneficial for the human skin and body, and have as few negative environmental consequences as possible. The raw materials of plant or animal origin are to be Demeter/biodynamic certified as far as possible. The task in the production of cosmetics is to maintain, or, wherever possible to enhance through the use of appropriate measures, the special qualities of the raw materials which have arisen through their having been grown according to biodynamic principles.

The aim is to use processes that respect inherent material qualities, and enhance them. For this reason, ingredients that have been through a rhythmical mixing process, (e.g. light/dark, hot/cold, sunrise/sunset) are preferred. Direct environmental influences during their manufacture, such as the presence of electromagnetic contamination should be considered and the negative effects kept to a minimum. Ingredients of agricultural origin must be processed in such a way as to minimise the loss of quality, including those life qualities arising from their biodynamic method of production.

Environmental effects of any production must be considered. This covers such areas as wastewater streams including waste hot water, reduction of contaminating waste back to the environment, energy usage, appropriate packaging choices and biodegradability of the product itself. Packaging materials are defined in section 7.1 of this Standard.

The products must have no ingredients that are genetically modified, or that have been produced using genetic modification techniques. Ionising radiation is also excluded from all production steps and no materials with particle sizes of less than 100 nanometres may be used (nanotechnology is excluded). Mineral oil is also excluded as a starting material.

Water plays a central role in many cosmetic products, in many cases being the largest ingredient. For that reason it should be of the highest quality. Water enhancement through rhythmic treatment can be beneficial. Pure best quality potable water. Spring water (including mineral water), distilled water or dynamised water is preferred. Water treatment must ensure high water quality. Water may be filtered or softened or UV treated.

The labelling of Demeter cosmetic products can be found in the labelling standard. Furthermore all cosmetic products have to meet higher ordered legal standards specifically regarding their security, effects, composition and labelling.

All ingredients must be individually listed in the ingredients list. The INCI (International Nomenclature Cosmetic Ingredient) system is legally required to be used. Parallel to it, the name of each ingredient should be listed in an appropriate language.

Environmental Impact of Processing:

• Organic waste that does not pose an environmental contamination risk must be composted or handled in an environmentally friendly manner.
• Processing that involves hot water (such as distillation) must allow the water to cool before returning it to a natural ecosystem such as the soil or waterways.
• Hydrosols/waters containing additives such as preservatives must not be disposed of into natural ecosystems such as the soil or waterways.
• Packaging materials must meet the requirements of the BFDI Standard.

Classification in the Cosmetics Standard:

In Demeter cosmetic ingredients will be classified according to their function and purpose within the concerning product. There are three categories: actives, formulation ingredients/functional additives and perfumes:

1. Actives are the ingredients that actually achieve the effect at body level. Ingredients with an active principle are natural extracts or fatty oils ideally used in Demeter quality, they are not isolated substances. Allowed processing methods are listed below in chapter (7.15.6.).
2. Functional Additives are substances that support the active ingredients in the cosmetic product in terms of formulation, function and texture, such as emulsifiers, thickeners and tensides. They are solely from a plant – or mineral – based origin and can be isolated substances, e.g. fatty acid esters. They have to be listed in appendix I. Isolated substances are produced exclusively for the cosmetic and food sector.
3. Perfumes are substances that unfold the effect of the cosmetic product via the olfactory senses. The perfume should only be pure and natural essential oils (derived from defined plants) ideally in Demeter quality or fractions derived of essential oils.

Not every ingredient can be linked to one of the three categories, some ingredients function in multiple categories. The latter have to be named as such in appendix I.

Quality and Calculation of ingredients:

• All ingredients of agricultural origin have to be either biodynamic or organic quality. The necessary proportions of Demeter – ingredients are described in the labelling section.
• If an ingredient of agricultural origin is unavailable in biodynamic or organic quality, that ingredient may be used in conventional quality under the following conditions:
  • Proof of unavailability is required in writing from three suppliers
  • Multi-residue screen testing is required with limits meeting the BNN orientation values
  • The amount must not exceed 5% of the total formulation (EXP XV : Appendix I)
• Semi processed and processed ingredients of other organic standards must be organic products that meet the processing methods of this standard. The standard has to be listed in the IFOAM family of standards.
• Raw materials from wild harvest must be certified according to EU Organic legislation or other valid organic laws and are considered to be equivalent to organic products. They are not counted as biodynamic ingredients but may make up more than 5% of the final formulation if adherent to the labelling section. An application fully documenting the procedure for minor collections whose frequency is less than annual, whose amounts do not endanger the plant population, and which make up less than 2% of the final formulation may be approved as an exemption by the respective certifying organisation (EXP XIV : Appendix I).
• Formulation ingredients are based on organic certified palm oil and/or the palm oil has to have a proof of sustainability via certification (certified sustainable palm oil/RSPO ideally on “Identity Preserved” level) if available. If certified sustainable palm oil is not available, a proof from a supplier is required in writing.
• Uncoloured and unbleached plant waxes are permitted.
• By-products of animal slaughter can only be used if it stems from biodynamic animals. The scheme of unavailability applicable for other agricultural produce, see (2), does not apply.
• Allowed raw material derived from living animals are dairy products, wool and uncoloured and unbleached waxes. When using lanolin (wool wax) the treatment of sheep with insecticides (dipping), the method of lanolin extraction, and the conditioning of the lanolin using solvents must be known. A written declaration is to be obtained from the supplier concerning these details. Each lot must be tested for the materials used and a residues analysis certificate supplied. The lanolin with the lowest pesticide contamination available must be used.
• The following materials are prohibited either as solvents, or for any other purpose as an ingredient, additive or processing aid:
  • Mineral oils & petroleum derived products
  • Benzene
  • Hexane
  • Propylene glycol
  • Butylene glycol
  • EDTA chelating agents and their salts
    Raw materials obtained from dead animals (e.g. animal fats, animal collagen) or living cells
  • Microbeads.

Specific Processing Methods:

The section above lists all permitted processes. All others are prohibited.

Permitted:

• Actives: traditional mechanical and biological processes (e.g. steam distillation, extraction, grinding, drying, mixing, freezing, chopping, sieving, washing, heating, cooling and fermentation)
• Functional Additives: derived from natural starting materials such as oils, saccharides, proteins, lipoproteins, organic acids and may be modified by saponification, hydrolysis, esterification and trans-esterification, distillation, fermentation, neutralisation, condensation with the elimination of water, hydration, sulphation. The resulting products must be listed in the table I below.
• Essential Oils: produced using steam/water distillation, CO₂ extraction, cold pressing, scarification, rectification (i.e. to take sensitising ingredients out as a vacuum redistillation only e.g. mint oil), fractional distillation (e.g. ylang ylang).
• Extracts, extraits and tinctures: the raw materials are prepared using only mechanical, thermal, or fermentation methods. For extracts have no other extracting agents than water, fatty oil, ethyl alcohol, CO₂, glycerine, fruit vinegar, or mixtures of the mentioned substances are permitted.
• Hydrolats are produced using steam distillation only.
• Effleurage extraction must use Demeter or certified organic waxes or fats.
• For the production of soap, the raw soap may be produced only from raw material of Demeter/biodynamic quality, without any other ingredients. Only sodium hydroxide or potassium hydroxide, that has had no previous usage, may be used for saponification and must not exceed 10% of the formulation.
• Solvents for extraction from raw materials: ethyl alcohol, fats and oils of plant origin, glycerine derived from fats or oils of plant origin, honey, sugar and vinegar. Solvents follow the general regime.

Prohibited:

• Testing on animals, either vertebrates or non-vertebrates.  This includes products and raw materials.
• Ionising radiation
• Any materials with particle sizes less than 100 nanometres – any nanotechnology.  Compositions of earthy and mineral formulations are allowed.

Ingredients – non-agricultural origin:

Permitted:

• Ingredients of mineral origin: salts (sodium, potassium, calcium and magnesium chlorides and sulphates), clays (including bentonite and diatomaceous earth), stone, precious stones, including silicic acid. Natural minerals that have not been chemically modified .
• Ingredients of metallic origin: precious metals, metals
• Pigments, made of minerals and agglomerated metal oxides that meet all other restrictions of the standard.
• If minerals or salt are used as an ingredient, a certificate of analysis and related documentation needs to be submitted in order to document that ingredients used do not contain any prohibited contaminants such as heavy metals or added ingredients such as free-flowing agents.
• Pure best quality potable water. Spring water (including mineral water), distilled water or dynamised water is preferred. Water treatment must ensure high water quality. Water may be filtered or softened or UV treated.
• Preservatives, antioxidants, surfactants/emulsifiers, alcohol, solvents (all functional additives) must be listed in appendix I.
• Botanical preservative systems.
• Natural antioxidants are preferred (e.g. based on sage or rosemary).
• CO₂ as an extraction solvent.
• Naturally occurring enzymes (e.g. fruit enzymes) are permitted, documented GMO free and free from other prohibited ingredients.
•  Fragrances must be pure essential oils only, in Demeter/Biodynamic or certified organic quality, containing no colours or any other additives.

Prohibited:

• Synthetic fragrances are not permitted.
• Synthetically denatured alcohol is not permitted.

Permitted isolated substances (functional additives only):​

In Appendix I additional functional additives can be listed if the following criteria are met:

Functional additives are produced by processes coherent with this standard; they are no active ingredients.

Some functional additives can act in a second category as active or perfume. This is noted behind each ingredient.

A

• Allantoin extract (comfrey)
• Ascorbic Acid
• Ascorbyl Palmitate

B

• Benzyl Alcohol
• Benzoic Acid and its salts

C

• Cellulose gum (for Peeling/toothpaste/gels to increase firmness)
• Cetearyl Alcohol
• Cetearyl Glucoside (rinse off products only)
• Cetyl Alcohol
• Cetyl Palmitate
• Cetearyl Olivate
• Citric acid
• Coco Glucoside (rinse off products only)
• Coconut Alcohol

D

• Decyl Glucoside (rinse off products only)
• Decyl Oleate
• Dehydroxanthan Gum
• Disodium Cocoyl Glutamate

E

• Ethyl Alcohol (from fermentation of organic plant material from agricultural origin)

G

• Glycerine
• Glyceryl Caprylate
• Glyceryl Citrate
• Glyceryl Cocoate
• Glyceryl Distearate
• Glyceryl Lactate
• Glyceryl Laurate
• Glyceryl Linoleate
• Glyceryl Oleate
• Glyceryl Oleate Citrate
• Glyceryl Stearate
• Glyceryl Stearate SE
• Glyceryl Stearate Citrate

H

• Hydrolyzed Wheat Gluten (active and functional additive)
• Hydrolyzed Wheat Protein (active and functional additive)

J

• Jojoba Esters (active and functional additive)

L

• Lactic Acid (From fermentation of a GMO free carbohydrate substrate only)  (active and functional additive)
• Lanolin Alcohol
• Lauryl Alcohol
• Lauryl Glucoside (rinse off products only)
• Lecithin
• Lanolin

P

• Polyglyceryl – 3 – Polyricinoleate
• Potassium Cocoate
• Potassium Olivate
• Potassium Palmitate
• Potassium Stearate
• Potassium Sulphate

S

• Sodium Cetearyl Sulphate
• Sodium Cocoate x
• Sodium Cocoyl Glutamate x
• Sodium Cocoyl Hydrolysed Wheat Protein x
• Sodium Gluconate x
• Sodium Lauroyl Lactylate x
• Sodium Olivate x
• Sodium Palm Kernelate x
• Sodium Palmate x
• Sodium Stearyl Lactylate x
• Sorbic Acids and their salts x
• Stearic Acid x
• Stearyl Alcohol
• Sucrose Stearate x

T

• Tocopherol (Vitamin E) active and functional additive
• Totarol

X

• Xanthan (E 415)

Permitted isolated substances (active ingredients):​

In this category no further substances can be added by future revisions of this Standard section. Products based on a product approval before 2022 (by any certifying organisation) with one of these substances remain valid for an indefinite period. New products cannot be approved.

• Iron oxide (sun cream)
• Salicylic acid (for Peeling and Blemish control (Hygiene))
• Triethyl Citrate (for deodorants)
• Titanium dioxide (sun cream)
• Vitamins (except ascorbic acid and tocopherol)
• Xylitol (for Toothpaste) If extracted from maize, GMO free declaration required.
• Zinc oxide (sun cream)

Introduction:​

This standard applies to the various biodynamic trademarks world-wide: the new Demeter trademark logo, stylised form of the word Demeter and the Demeter “flower”. As defined in trademark law, every use of the word Demeter, and/or one or more of the registered Demeter trademarks in any form, is seen as use of the trademark. In addition, the use of the word Biodynamic or the implication in the public domain that products are Biodynamic or Demeter is considered to be use of the trademark.

The ownership of the various Biodynamic trademarks world-wide currently lies with the International Biodynamic Association and individual national owners.

The owner of a registered trademark is legally required to protect that trademark from misuse but can entrust other organisations with this task via a license agreement. Therefore, the Demeter trademark can only be used by enterprises or businesses which have a valid contract and license with the relevant Demeter organisation.

Scope:​

The Biodynamic trademarks as detailed above can only be used to label ingredients, materials and products that meet this standard, by an organisation that has Demeter certification and a valid contract (including license agreement) with an authorised organisation.

• This includes the use of every form of the Demeter trademark, Biodynamic© or the word and term Demeter in product labelling, marketing material or general information (e.g. price lists or documentation of goods).
• In addition, every Demeter product must clearly identify the licensee or contract holder on the label.
• References to the ‘biodynamic quality’ or ‘biodynamic agriculture’ on products and marketing material are only possible in combination with Demeter certification and Demeter labelling (trademark or ingredient labelling).
• The use of the word Demeter or the Demeter trademark logo within a business name, manufacturer brand or logo is only possible with written permission from the respective certifying organisation or the Biodynamic Federation Demeter International e.V. Agricultural enterprises can use the word Demeter in combination with the farm name, e.g. Demeter Farm XY. Processing units in combination with an agricultural holding, such as farm bakeries or wineries are considered as processing units. Therefore, the above-mentioned regulations concerning a manufacturer brand and written permission apply.
• Around the Demeter trademark logo, a protective distance must be maintained from other texts and logos. Minimal distances, proportions and regulations for very small labels are described in the design manual. The overlapping of the trademark with other graphical elements must always be prevented.

Better and clearer recognition of Demeter products (by consumers in particular) can be achieved if products from the various producers are consistently labelled with the Demeter trademark according to this standard.

The following text may be used on labelling and packaging to put Demeter in context:

• “Demeter is the trademark for food from certified biodynamic production”, or
• “Demeter is the trademark for food from biodynamic production”.

Demeter Trademark Logo

The Demeter Trademark logo may not be altered in any way (proportion, colours, elements).

If the label or packaging of a Demeter product is printed in more than one colour, the following colour scheme must be adhered to:

Monochrome Demeter Trademark Logo

If a single colour is used, use of the trademark logo is allowed in that colour with the approval of the respective certifying organisation.

Graphic Files

Official graphic files for further use can be found at https://www.demeter.net/certification/labelling-demeter/

Text additions

Text additions to the trademark logo are not permitted, with the exception of official marketing claims in connection with international branding concepts approved by the Federation.

The use of the trademark without reference to a product, by organisations or single persons not involved in certification (for example national or international advisory or training organisations) is not governed by this labelling section. The use of the trademark shall be regulated by trademark contracts between those parties and the respective trademark owner.