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.
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.
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.
Update: Change to the residue definition for phosphonic acid and new maximum residue levels
As already announced in our magazine article from November 2024, the residue definition for the active substance fosetyl-Al was changed on April 29, 2025.
Fast and Reliable Analysis of Ochratoxin A at CR3-Analytik
In recent years, ochratoxin A (OTA) has gained increasing importance in the trade and processing of coffee and is often regarded as a critical control parameter. Reliable results delivered in the shortest possible time are therefore essential for making well-informed decisions.
Freshness Indicators for Roasted Coffee - Chemical Markers for Storage Quality
The ratio of the two aroma compounds 2-butanone and 2-methylfuran provides a very good indication of the degree of freshness and storage quality of roasted coffee
