22.02.2022

ECJ judgement - Chocolate powder = chocolate in powder form?

The European Court of Justice (ECJ) ruled in the case of milk chocolate desserts with hazelnuts, which were marketed in the Czech Republic. The list of ingredients of the milk chocolate desserts with hazelnuts included the ingredient "chocolate in powder form". However, the composition of this ingredient was not further defined.

22.02.2022

Updated guidance values for mineral oil hydrocarbons in foodstuffs

There are no legally binding national or European maximum levels for mineral oil hydrocarbons in food. In 2019, orientation values for mineral oils in food, which were developed by the Länderarbeitsgemeinschaft Verbraucherschutz (LAV) together with the Lebensmittelverband Deutschland e.V., were published for the first time.

16.04.2021

Updated exposure assessment of inorganic arsenic (iAs)

Arsenic is a ubiquitous semimetal. Its occurrence can be natural (a component of minerals), but it can also be influenced by various human activities (mining, burning fossil fuels). Arsenic can be in organic or inorganic form. Both compounds are toxic, with inorganic arsenic (iAs), which is predominantly found in soil, being the more toxic form. Inorganic arsenic is classified as a carcinogen. Other chronic effects of arsenic have been associated with, for example, skin lesions or cardiovascular disease.[1]

16.07.2021

Resolutions of the 86th Working Meeting of the ALTS

The resolutions of the 86th working meeting of the ALTS (Working Group of Experts Working in the Field of Food Hygiene and Food of Animal Origin) have been published on the website of the BVL (Federal Office of Consumer Protection and Food Safety) and in the Journal for Consumer Protection and Food Safety. The ALTS decisions have no binding legal character. However, they reflect the opinion of the representatives of food control and, in addition to other sources, represent relevant and important interpretation aids for the application of food law regulations.

16.07.2021

New rapid method established at ifp

The determination of the total fat content is carried out using the latest NMR technology at CEM's Oracle. In contrast to conventional rapid methods, which are based on near-infrared spectroscopy, NMR technology does not require matrix-specific calibration. This allows universal use of the method in the food and feed sector. In addition, the measurement is more environmentally friendly because solvents can be saved.