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Kakao i produkty czekoladowe

Along the manufacturing process, manufacturers may find many standards and regulations they have to comply with in order to sell Cocoa, chocolate and derived products to end-consumers. 

Mérieux NutriSciences can support you with all your needs for Cocoa and Chocolate products

Cocoa beans can be used to produce many different products out of them. Mérieux NutriSciences can support you with the following products: 

  • Cocoa butter
  • nibs
  • Cocoa cake
  • Cocoa powder
  • Cocoa liquor
  • Couverture
  • Chocolate bars
  • Confectionary – visit our confectionary page to discover more about it and our services to support the industry

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

Cocoa and chocolate products: Safety and Quality

According to RASFF data, analysed with our solution Safety HUD, 42 events were notified (-48% compared to 2019). Allergens were the first cause associated to Cocoa and Chocolate products in Europe.

Blue Paper 2021 extract – Cocoa and Chocolate products

In addition to allergens in cocoa and chocolate, 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.

Cocoa and chocolate products services: how can Mérieux NutriSciences support you?

If you wish to perform the testing of your cocoa and chocolate products (cocoa beans) or need more advanced services, Mérieux NutriSciences meet your demand with:

  • a large range of customisable services,
  • accredited laboratories in Europe,
  • local presence with a global reach.

Discover our complete range of services

Cocoa and chocolate products testing

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

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Composition and Nutritional analysis

  • 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
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  • 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
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Additives allowed or prohibited

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

Materiały informacyjne | ZASOBY

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