Furan and methylfurans are volatile compounds that can be formed when food is heated and can be carcinogenic in higher quantities. Due to their low body weight, the sensitive consumer group of infants and small children tend to consume more furan per kilogram of body weight than adults. The formation of furan during the preparation of food can be significantly minimized by using moderate preparation conditions ("gilding instead of charring").

From a toxicological point of view, the BfR recommends that no lead and cadmium should migrate from ceramics. With modern measurement technology, detection limits in the ppt range (ng/kg food (simulant)) are achieved. Accordingly, a detection limit of 10 µg lead/kg food (simulant) or 5 µg cadmium/kg food (simulant) must not be able to detect the migration of lead and cadmium from ceramic products.

New maximum levels for the sum of 3-MCPD and 3-MCPD fatty acid esters and glycidyl fatty acid esters in certain foods are expected to apply from 1 January 2021. 3-monochloropropanediol (3-MCPD), 2-monochloropropanediol (2-MCPD) and their fatty acid esters as well as glycidyl fatty acid esters are process contaminants which can be formed from natural ingredients during the production and processing of food, such as (high-fat) baked goods, baby food and edible fats and oils.

Meet the GBA Group at the German Fruit & Vegetable Congress (DOGK). It will take place on 21. and 22.09.2020 at the Congress Center Düsseldorf. We are on site and invite you to visit our coffee and espresso bar, of course in compliance with all safety standards. On site the number of participants are limited – first come, first served. For those who cannot be there, it is also possible to participate online via live stream.

The LAV and the Food Association have published new MOH orientation values (as of June 2020).

Mineral oils are hydrocarbon compounds (MOH: Mineral Oil Hydrocarbons). They can be divided into the two groups MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons). Structurally related to MOSH are the so-called POSH (Polyolefin Oligomeric Saturated Hydrocarbons). Investigations of the European Food Safety Authority (EFSA) showed that MOH are present in almost all foods.