Ökotest: High Sugar Content in Nut-Nougat Creams

Mar 20, 2018 - Foods

In the March 2018 issue of Öko-Test, 20 nut-nougat creams were tested. The following test parameters were examined:

Sugar content
All creams showed an increased or significantly increased sugar content of up to 58%.
MOSH/POSH
MOSH refers to saturated hydrocarbons from mineral oil, while POSH refers to saturated hydrocarbons that can transfer to food as oligomers from polyolefins (e.g., polyethylene, polypropylene) and related products. All creams were contaminated with MOSH/POSH.
Fat contaminants
The products were tested for the content of 3-MCPD (3-monochloropropanediol) and glycidyl fatty acid esters. 3-MCPD and glycidyl fatty acid esters are mainly formed during the refining of vegetable fats and oils.
One cream had a significantly high content of glycidyl fatty acid esters.
Other test parameters: mold toxins, plasticizers, genetically modified organisms (GMO)

Frequent devaluations or unsatisfactory grades were particularly due to:

increased or significantly increased sugar content in all creams.
contamination of all products with MOSH/POSH.
DNA fragments of the genetically modified soybean variety "Roundup-Ready" were detected in one cream.
Three creams contained industrially produced flavoring, while the others contained extract from Bourbon vanilla.
Two creams claimed to contain the mineral calcium which is only present in significant quantities when a consumption amount of 100 g is reached.

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Source: Öko-Test No. 03/2018 - www.oekotest.de