Sauces; gravy; condiments (e.g. barbeque, honey soy, HP, fish and soy sauces; pasta or simmer sauces; tomato salsa; marinades)
Gravy, sauces & condiments
All canned vegetables
All canned fish products
Meat, poultry, seafood and eggs
Yoghurt, full fat, flavoured and unflavoured
All regular fat yoghurts (excluding frozen)
Yoghurts, regular fat
Yoghurt, low/reduced fat, flavoured and unflavoured
All reduced fat yoghurts (excluding frozen)
Yoghurts, reduced fat
1 US FDA Cumulative Estimated Daily Intake (CEDI) Database for Food Contact Substances. This database includes dietary exposure contributions from food contact other than food packaging (e.g. conveyor belts, pipes, kitchen appliances, utensils and cookware).
2 The TDI is an estimate of the amount of a substance in food that can be ingested daily over a lifetime without appreciable health risk.
3 LC-ESI-MS/MS: Liquid Chromatography-Electrospray Ionization-Tandem Mass Spectrometry
4 Deutche Akkreditierungsstelle (DAkkS)
5 LOD: The lowest concentration of an analyte in a sample that can be detected with acceptable reliability.
6 LOQ: The lowest concentration of an analyte in a sample that can be quantitatively determined with acceptable precision.
7 LOR: The lowest concentration of an analyte reported by the laboratory.
8 Statement of the European Printing Ink Association