Chocolate & confectionery

Our globally connected food market requires that products be consistent at every step of the supply chain. This means that effective pathogen testing is required in order to prevent recalls and improve operational efficiency. Chocolate provides a particular risk for children and the elderly due to their vulnerability to illnesses such as salmonella. The confectionary processing environment involves the processing of raw materials and ingredients such as untreated cocoa beans and milk powder. Therefore, a carefully monitored heat-treatment helps to prevent contamination. In order to ensure that this process is implemented adequately, bioMerieux provides the technological solutions that result in streamlined workflows and precise results.