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In many places, food comes into contact with all kinds of materials; usually intentional, but sometimes unintentional. It is a legal requirement that materials in contact with food have no adverse effect on the food, so they do not emit any odor, color, or taste. In addition, they must not be incorporated into the product, and must not emit any (chemical) components that pose a risk to public health. How can you determine if a material can come into contact without all these adverse effects? What requirements are imposed on permitted materials? How do you agree with your supplier or customer that no materials will be used that do not (or no longer) meet the requirements?

In resolving these questions, we can help you, with our knowledge of the legal requirements for raw materials and manufactured materials, the various tests, and the design of documents for clear agreements.

If you want advice on materials, please contact us.