Kakao i produkty czekoladowe

Physical assessments are usually carried out during the storage period before the samples are processed into powder, liquor or chocolate.

Assessments include: Moisture, Bean Count (beans/100 g), Individual Bean Weight, Cut Tests, Foreign matter, Contaminants, Microorganisms, mainly Salmonella

• Humidity, protein, fat, carbohydrates, energy value, saturated fats, sugars, salt
• Fibers (total dietary fiber, betafructosans, beta glucans, GOS, inuline, fructans)
• Other nutrients:cholesterol, starch, polyalcohols, isomalt, monounsaturated and polyunsaturated fats, trans fatty acids.
• Vitamins: Water soluble: vitamin C (ascorbic acid), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B8 (biotin), vitaminB9 (folic acid), vitamin B12 (cyanocobalamin). Fat soluble: vitamin A (retinol), vitamin D (cholecalciferol), vitamin E (alpha tocopherol), vitamin K (floquinone).
• Minerals (sodium, calcium, phosphorus, iron, magnesium, zinc, iodine, potassium, copper, manganese, fluorides, selenium, chromium, molybdenum, chlorides).
• Organic acids (citric, acetic, lactic, tartaric, …)
• Flavanols (catechin, epicatechin, caffeine, theobromine)
• Alcohol (etanol)
• Amino acids

• Heavy metals (Cd, Pb, As, Hg, Cu, Ni and others), especially Cd from Latin American countries due to volcanic activity and forest fires. Regulation (EU) No 488/2014 
• Pesticides;
• Polycyclic aromatic hydrocarbons (PAHs);
• Mineral oils (MOH, MOSH, MOAH)
• Foreign matter.
• Allergens (nuts- almonds, hazelnuts, peanuts, walnuts; gluten, milk, casein, beta-lactoglobulin, egg, soy, sulphites,….)
• Dioxins, furans and coplanar Polychlorinated biphenyls – PCBs,
• Polycyclic aromatic hydrocarbons (includes benzopyrene)
• Melamine and related compounds
• Mycotoxins (ochratoxin A, aflatoxins B1, B2, G1, G2, aflatoxin M1, deoxynivalenol, zearalenone, fumonisins B1, B2, Patulin…)
• GMO
• Per-chlorate and chlorate
• Phthalates
• Acrylamide
• 2-3 MCPD and Glycidol
• Tropane alkaloids
• Chlorinated paraffins
• Benzol
• Residual solvents
• 16-0 Methyl Cafestol (in green coffea canephora species not in arabica species)
• Pyrrolizidine alkaloids

• Antioxidants
• Dyes (including Sudan red)
• Preservatives : benzoic and sorbic acid,
• Sweeteners: aspartame, acesulfame, sucralose, cyclamate, saccharine ….
• Propylene glycol, alcohols,
• Vanillin, coumarin

• Fat profile and stability of fat: free fatty acids, hexanal, acidity of fat, rancimat, peroxide index, triglycerides
• methyl ester of butyric acid
• Nutrients and ingredients: protein, dietary fiber, starch, organic acids (oxalic)
• Polyalcohols, polyphenols, milk, whey
• Percentage of milk fat (in milk products)
• Total solids from cocoa
• Methylxanthines -Theobromine and caffeine,
• Cut test in cocoa beans,
• Cocoa husk,
• Cocoa powder fineness,
• Fragments of insects
• Solubility and shell content in cocoa powder
• 5- Hydroxymethylfurfural and acrylamide

• Microbiological quality indicator microorganisms
• Microbiological Pathogens analysis
• Sensory expert panel tests
• Sensory consumer hedonic tests
• Regulatory Compliance
• Multicountry Labelling
• Food Safety Compliance
• Food quality and food safety assessment
• Process validation
• Shelf life studies
• Challenge test
• Training
• Sampling and diagnosis
• Food Contact Materials
• Sustainability Services