MOAH in Food: The EU Sets the Standard

The European Union is working on binding maximum limits for Mineral Oil Aromatic Hydrocarbons (MOAH) in food products. These upcoming standards are the result of years of scientific research and send a clear message to the food industry: MOAH must be controlled and traceable. The foundation for these limits lies in the risk assessment conducted by the European Food Safety Authority (EFSA). In its latest update, EFSA concluded that MOAH with three or more aromatic rings may be mutagenic and carcinogenic. For one- or two-ring MOAH, toxicological data is still insufficient, which is why the principle of “as low as reasonably achievable” (ALARA) applies.

The EU uses these scientific insights to develop practical guidelines. For dry foods with low fat content, the Commission proposes an enforcement guideline of 0.5 mg/kg. Products with higher fat content will have proportionally higher thresholds, but the principle remains: MOAH must not be present at detectable levels that pose a health risk.

Building trust starts with insight

For producers and processors in the Netherlands and Belgium, this is a call to action. Consumers expect transparency and safety, and media attention on MOAH in food products makes reputational damage a real risk. Products such as oils, fats, chocolate, biscuits, and even infant formula are under scrutiny. Not only because of their fat content but also due to their vulnerability to migration from packaging materials. These products have the highest likelihood of MOAH exposure and therefore require extra attention throughout the production and packaging chain.

Understanding the entire supply chain is crucial. From raw materials and packaging to transport and storage: every contact point can be a source of MOAH. Recycled cardboard, printing inks, adhesives, and jute bags can all contribute to contamination. Internal processes such as the use of machine oils or lubricants also pose potential risks. To manage these risks, companies need to know exactly where the weak spots are and how to minimise them.

High-risk products require extra care

Products most vulnerable to MOAH contamination share a clear profile. Fat-rich foods absorb mineral oil hydrocarbons more easily, while products packaged in materials that allow migration require extra vigilance. Infant formula and follow-on products demand special care due to the low body weight of the target group, which makes exposure relatively high. Chocolate, biscuits, and other fat-rich snacks are sensitive because of both their ingredients and packaging choices. Even spices, nuts, and seeds can carry risks, especially if processing and transport are not optimally managed.

Control starts with the supply chain

Managing MOAH requires a proactive approach. Companies must look not only at their own processes but also at those of their suppliers. Analytical monitoring of products and packaging provides a realistic picture of the current situation, while process control helps minimise potential contamination sources. Packaging materials must be critically assessed: recycled cardboard without food-contact certification, printing inks, or adhesives without barriers pose risks. By gaining insight into the origin of raw materials and their interaction with packaging, the industry can structurally control MOAH and comply with upcoming standards.

Preparation is key

The upcoming EU standards for MOAH make one thing clear: waiting is not an option. Food companies in the EU should act now—build insight into the supply chain, assess products and packaging, optimise processes, and guide suppliers towards control and transparency. Actively managing the risk not only ensures compliance but also strengthens consumer trust. A well-organised supply chain, conscious management, and transparent communication are key to effectively controlling MOAH in food.