Food Contact Materials (FCMs)

Food Contact Materials (FCMs) cover a broad and complex range of articles intended to come into contact with food during its production, processing, storage, preparation or serving prior to consumption. This includes packaging but also other articles such as cutlery, kitchen utensils and processing equipment. FCMs are not inert and may transfer – either intentionally or unintentionally – added chemicals to foods. This “migration” could induce undesirable changes in food quality – for example: off-flavors, but may also endanger human health through exposure to chemical hazards. Therefore, FCMs are subject to legally binding rules at the international level; some of which are explicit and detailed, while others are in early development or even nonexistent.