Should the results of the migration testing in simulants not be sufficient to evaluate the compliance with Regulation (EU) No. 1935/2004, we can fall back on contact with real foods.
We have further refined analysis methods for many important chemical substances in order to be able to determine them in the aqueous / fatty matrix of foodstuffs as well.
In order to do this, we bake pizza and cakes, cook in the microwave, brew coffee, store bread rolls and chocolate. Many of these foodstuffs can simultaneously be used for the evaluation of sensory impact.