Oils, eggs, cocoa and dietary fats

Fats are a fundamental macronutrient in human nutrition and form the foundation of a wide range of prepared foods. Within the market, the quality and healthiness of these substances are of primary importance, and producers must guarantee the safety and the authenticity of the foods that they place on the market in compliance with Regulation (EC) 1924/2006, which governs nutrition and health claims made on foods, and provides guidelines and criteria for the labelling of nutritional values.

Regarding olive oil, the very recent DELEGATED REGULATION (EU) 2024/1401 OF THE COMMISSION of March 7, 2024, amending the delegated regulation (EU) 2022/2104 which supplements regulation (EU) No. 1308/2013 of the European Parliament and of the Council concerning the marketing standards for olive oil, classifies the different types of olive oils primarily based on their fatty acid and sterol composition.

At Lifeanalytics, we provide support to companies with personalised services for the analysis of contaminants, the verification of authenticity and the assessment of the sensory profile of foods, as well as specific consultancy to guarantee that the information provided on foodstuffs is accurate and of use to consumers.