Analysis of confectionery

The production and marketing of confectionery products are associated with specific analytical and quality assurance challenges that require continuous monitoring. A key issue is the presence of undesirable residues in natural raw materials: particularly in cocoa and nut products, residues of pesticides, heavy metals (such as cadmium in cocoa), and harmful mycotoxins may occur, all of which must strictly comply with legal maximum limits.

During thermal processing—especially in the production of caramel or the roasting of nuts—acrylamide may also be formed. This process-related contaminant requires ongoing monitoring.

In addition, storage conditions are critical. Insufficient control of humidity can lead to rapid aging of confectionery products, mold formation, or changes in product consistency. Storage temperature, light exposure, and contact with oxygen can all affect the taste, texture, and appearance of confectionery items.

Finally, sensory quality plays a decisive role. In the highly competitive confectionery market, improper or prolonged storage can quickly lead to product failure. Inadequate humidity control may result in premature aging, mold development, or changes in texture. Off-flavors (such as rancidity caused by fat oxidation) or altered texture reduce consumer acceptance and demand and may even compromise the marketability of a product.

The Cocoa crisis as a special challenge

Climate change–related crop failures in traditional cocoa-growing regions have led to record-high raw cocoa prices over the past two years, creating a significant challenge for chocolate manufacturers (the “cocoa crisis”). Against this backdrop, cocoa-free chocolate alternatives are becoming increasingly important.

This approach is based on the targeted fermentation and roasting of alternative raw materials such as oats or sunflower seeds, which allows chocolate-like aromas to develop without the use of cocoa beans. The ground seeds are then blended with vegetable fats and sugar and refined through multi-stage rolling and conching until the mass achieves the typical texture and melting behavior of conventional chocolate.

Cocoa-free chocolate alternatives can serve as a functional substitute for traditional couverture in the production of chocolate bars, coatings, fillings, and a wide variety of baked goods.

Pesticides and Residue Analysis

To ensure food safety, the accredited laboratories of the Tentamus Group use state-of-the-art and validated residue analysis methods. By applying gas and liquid chromatography coupled with mass spectrometry (GC-MS/MS and LC-MS/MS), the highest precision and selectivity in the detection of undesirable substances can be achieved.

The specific selection of analytical methods is always based on the product matrix and the contaminants to be determined. Our methods allow, for example, a single sample to be tested simultaneously for more than 900 different pesticides. This comprehensive and reliable analysis enables the detection or exclusion of the following residues and contaminants, among others:

• Pesticides
• Heavy metals
• Mycotoxins (e.g. in cocoa and nuts)
• Caffeine and theobromine (in chocolate)
• MOSH/POSH/MOAH (e.g. in chewing gum and licorice)
• Acrylamide (in caramelized products)

Microbial Contamination

In microbiological testing, the focus of confectionery analysis is on ensuring hygienic safety. In particular, the growth of yeasts and molds—often found in moist fillings, jellies, or nut-based products-can lead to premature spoilage. Products and raw materials with higher moisture content or insufficient heat treatment can become breeding grounds for pathogenic microorganisms such as Salmonella, E. coli, or Enterobacteriaceae. Therefore, careful monitoring through regular laboratory testing is essential to exclude potential risks to consumers.

Using specific culture-based methods and molecular biological techniques such as PCR, the laboratories of the Tentamus Group can rapidly and reliably detect or rule out spoilage organisms and pathogenic microorganisms, thereby ensuring product safety.

Chemical Analyses

Chemical analysis of confectionery products serves to verify compliance with all declaration-relevant and quality-determining parameters. Precise laboratory testing provides the foundation to ensure both product integrity and legally required labeling for consumers.

For comprehensive quality control and adherence to labeling requirements, the following chemical determinations are particularly relevant:

Declaration-relevant parameters:

• Nutritional analysis (Big 7)
• Synthetic and natural colorants (including the “Southampton Six”)
• Additives (e.g., preservatives, antioxidants)
• Sweeteners
• Types of sugars (fructose, lactose, glucose, sucrose, maltose)

Authenticity and specific analyses:

• Cocoa components (content determination of cocoa mass and cocoa butter)
• Butyric acid methyl ester (indicator for milk fat) to verify authenticity in milk chocolate
• Sugar alcohols (sorbitol, mannitol, isomalt, maltitol, lactitol, xylitol, erythritol, dulcitol) in gummy candies or chewing gum
• Taurine in gummy candies
• Carnauba wax in gummy candies
• Cholesterol, e.g., in marzipan, to rule out product adulteration

Allergen Management and Analysis

Confectionery products often contain allergens such as nuts, milk powder, and soy derivatives. Therefore, allergen management during the production process is a critical safety requirement. The laboratories of the Tentamus Group offer advanced analyses using ELISA and PCR to both quantitatively determine declared allergens and detect unintended cross-contamination from trace amounts. This enables manufacturers to accurately fulfill labeling requirements under the EU Food Information for Consumers Regulation (FIC) and to protect the health of consumers with allergies.

Sensory Testing

The laboratories of the Tentamus Group offer sensory evaluation for confectionery products to assess their quality using human senses, focusing on appearance, aroma, taste, and texture. During sensory testing, particular attention is paid to possible off-flavors, and other sensory attributes, such as texture, are evaluated in accordance with consumer preferences.

Labeling of Confectionery Products

Labeling of confectionery is a key legal requirement for manufacturers and distributors. The foundation is the EU Food Information for Consumers Regulation (FIC, Regulation (EU) No. 1169/2011), which provides detailed requirements for the ingredient list, the correct declaration of the best-before date, and, in particular, mandatory nutritional labeling.

In addition, labeling must highlight all allergens to protect consumers at risk. Manufacturers must also correctly declare artificial flavors and colorants. When confectionery products are fortified with additional vitamins or minerals, their actual content must be analytically verified, and the correct reference quantity declared according to the requirements of the Health Claims Regulation.

The laboratories of the Tentamus Group support confectionery manufacturers by providing the analytical basis for accurate labeling. Through the determination of nutritional values-the so-called Big 7 (energy, fat, saturated fatty acids, carbohydrates, sugars, protein, salt)-chemical analysis, and verification of critical allergens, as well as authenticity testing of raw materials, the accuracy of all declared information is scientifically substantiated, ensuring the legal compliance of the product label.

To ensure fast and reliable analysis of your confectionery products, the Tentamus Group offers flexible options for sample delivery. Use our parcel service, drop off your samples in person, or book our convenient pick-up service.

• Regulation on cocoa and chocolate products (KakaoV)
• Food Information Regulation (FIC, Regulation (EU) No. 1169/2011)

The following laboratories from the Tentamus Group offer the analyses:

You may also be interested in:

• Analyses
  Microbiological testing
  Molecular biological analysis
  Food testing
  Sensory testing
  Residue analysis

• Product categories:
  Cereals
  Nuts
  Legumes
  Cocoa
  Honey

• Further services
  Labeling
  Sample logistics