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Cocoa and chocolate products testing

Cocoa and chocolate products testing

Mérieux NutriSciences offers expert services to the chocolate products industry. Our testing services are supported by robust quality systems that translate into value and brand equity.

Most of the cocoa (Theobroma cacao L.) production comes from West African countries (60% of the worlds’ total cocoa is coming from the Ivory Coast and Ghana). Cocoa is mostly processed in the European Union and in Indonesia, the United States and Brazil. Cocoa, chocolate and confectionery products are resulting from a long and complex process (plantation, gathering, maturation, roasting, extraction) of transformation of the beans. Along the process, manufacturers can find many standards/regulations they have to comply with in order to sell Cocoa, chocolate and derived products to end-consumers.

Cocoa beans can be used to produce many different products. As all these products are linked to the use of cocoa beans (following their transformation) and are highly consumed by the market, many regulations have been implemented in Europe to make sure they remain safe for the end-consumers.

Safety and Quality of Cocoa and chocolate products

Producers must build adequate safety and quality controls to keep up with market needs. The main contaminants to be found in cocoa, chocolate and derived products are:

  • heavy metals and in particular cadmium,
  • pesticides,
  • mycotoxins,
  • PAHs (Polycyclic aromatic hydrocarbons),
  • microbiological hazards,
  • and miscellaneous hazards.

Our Analytical Testing Services

Mérieux NutriSciences offers a complete analytical service to guarantee the safety and quality of cocoa and chocolate products along the whole production chain.

MicroChem Silliker Pvt. Ltd., a company of the Mérieux NutriSciences group has developed specific analytical know-how to support the sector and help answer all their safety and quality concerns.

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