Analysis for chocolate product safety

Food analyses for the chocolate and cocoa market present certain specificities due to the particular characteristics of these products. Here are some of the specific features of food analyses for this market:

• Nutritional composition: Nutritional analyses for chocolate and cocoa focus on specific parameters such as sugars, fatty acid profiles, fiber, protein, vitamins, minerals, etc. These analyses provide detailed information on the nutritional composition of the product. These analyses provide detailed information on the nutritional value of chocolate products. Our specialized laboratory offers precise analyses of the nutritional composition of your chocolate products. We provide detailed information on sugars, fatty acid profiles, fiber, proteins, vitamins and minerals, enabling you to communicate transparently on the nutritional value of your products.
• Cocoa and chocolate: Analyses for cocoa and chocolate are carried out in accordance with specific standards and regulations. They include tests to determine cocoa, cocoa butter and vegetable fat content, as well as classification according to different chocolate categories (dark, milk, white, etc.).
• Contaminants : Food analysis for chocolate and cocoa includes the detection of various potential contaminants such as pesticides, dioxins, heavy metals, mycotoxins (such as aflatoxin), as well as potentially hazardous artificial colorants. We carry out rigorous analyses to detect potential contaminants in your chocolate products. Our advanced methods detect pesticides, dioxins, heavy metals, mycotoxins and potentially hazardous artificial colorants, ensuring regulatory compliance and safety for your consumers.
• Allergens: as food allergies are common, analyses for chocolate and cocoa include the detection of common allergens such as milk, nuts, soy, gluten, etc. This ensures that the product is safe to consume. This ensures regulatory compliance and safety for allergic consumers. That's why we carry out precise tests to detect these common allergens. We ensure that your chocolate products comply with regulatory allergen standards, meeting the requirements of consumers and specific diets.
• Authentication of raw materials: Food analyses for the chocolate and cocoa market enable us to verify the authenticity of the raw materials used, such as essential oils, natural flavors, vanilla, etc. We can also carry out tests to confirm the specific geographical origin of ingredients. Tests can also be carried out to confirm the specific geographical origin of ingredients. Our laboratory verifies the authenticity as well as the geographical origin of ingredients, giving you added assurance and consumer confidence.
• Microbiology: Microbiological analyses are essential to ensure the absence of pathogenic micro-organisms such as salmonella in chocolate products. Hygiene tests are also carried out to ensure safe production conditions and prevent health risks to consumers. Our laboratory carries out microbiological analyses to detect the presence of pathogenic micro-organisms such as salmonella. We also carry out hygiene audits and provide you with the advice you need to prevent risks and ensure optimal production conditions.

It is important to note that these specifics may vary according to the regulatory requirements specific to each country or region. It is therefore essential to comply with local regulations, and to work with laboratories like WESSLING with expertise in food analysis for the chocolate and cocoa market.