Archive

Managing allergens in chocolate production is anything but simple — especially in a setting where variety is high and the margin for error is low.

Risk management in the food and feed industry requires knowledge, strategy, and sharp insight. At our 2025 event, we brought together experts and professionals to explore these themes and share experiences.

Cocoa is loved worldwide for its rich flavour and versatility — but behind that smooth chocolate bar lies a complex production process with some lesser-known food safety risks. One of those risks is PAHs, or polycyclic aromatic hydrocarbons — a group of chemical compounds that can form during the processing of cocoa beans.

How region impacts taste, quality and compliance

In European food legislation, few values carry as much weight as the 0.01 mg/kg pesticide limit in infant foods. It is treated as a universal benchmark: clear, strict and non-negotiable. The reasoning behind this value is not toxicological and its practical implications extend beyond simple compliance.

The occurrence of 1,2,4-triazole in water and plant-based matrices gaining attention

In January 2026, the French authorities adopted a national order (arrêté) introducing a temporary ban on the import, introduction and placing on the French market of certain foodstuffs originating from third countries.

Method update on ergot alkaloid testing (ERGO_01_A)

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