Guidance on Copper and Copper Alloys for Food Contact Applications

A new fact sheet from the European Copper Institute offers guidance for manufacturers and regulators on the use of copper and copper alloys to manufacture articles intended to come into contact with food.

Based on a guide prepared by the Deutsches Kupferinstitut, the document builds on a 2013 publication from the Council of Europe, ‘Metals and Alloys Used in Food Contact Materials and Articles.’ Providing updated information, the new guidance focuses on copper and copper alloys—covered by one chapter of the CoE publication—and condenses the material into a quick-reference, free-to-use fact sheet.

The fully-referenced fact sheet covers the present framework legislation, migration studies and certifications for metals and alloys (in general), specificities of copper and copper alloys, and the special case of materials and products intended for contact with drinking water, which are subject to separate legislation at both the European and national levels. Appendices address regulatory frameworks for food contact materials in the European Union, and recommended daily intake and upper limit values for copper, and copper content in food and drinking water.

Click here to view the fact sheet.