Magazine

Magazine

Here we would like to share the news from the laboratory world. You will regularly find new information on regulatory topics, including additions to our product range or background knowledge on analytical topics.

From ILAC to Global ACI: International Recognition Remains in Place

CR3-Analytik is accredited by the “Deutsche Akkreditierungsstelle” (German Accreditation Body/DAkkS) in accordance with ISO 17025. Regular audits by DAkkS ensure the accuracy and independence of our work. Many customers ask us whether our test reports are also recognized internationally. The answer is: Yes.
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New Q-Grading: What changes with the Coffee Value Assessment (CVA)?

With the introduction of the Coffee Value Assessment (CVA) by the Specialty Coffee Association (SCA), the traditional Q-Grading methodology is being further developed. The aim is to describe coffee quality in a more differentiated way and to assess various quality attributes separately.
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Assessment of Results from OTA Rapid Tests

We are frequently asked how CR3-Analytik evaluates the results of various OTA rapid tests. There are different providers on the market, offering tests either as test strips (similar to COVID lateral flow assays) or as “immunochromatographic rapid tests.”
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MOSH-MOAH – Application of Limit Values – Update

In January 2024, we reported that the EFSA opinion and SCoPAFF statement on MOAH have led German authorities to adopt the analytical limits of quantification for MOAH (C10–C50) as regulatory limits. The latest draft (Version 7) of the amendment to Regulation (EU) 2023/915 now sets maximum limits for MOAH in certain foods.
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Propylene Glycol in Flavoured Coffee: Why testing matters and how we can help

Flavoured coffee is becoming increasingly popular. This trend raises the importance of propylene glycol (E 1520), a commonly used carrier for flavours, enzymes and colorants. For coffee products, this substance is a key factor when it comes to product safety and regulatory compliance.
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Furan and Methylfurans in Coffee

Furan and methylfurans are formed when foods are heated, including during the roasting of coffee. Furan is suspected of being carcinogenic and hepatotoxic based on studies conducted in rats and mice.
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