由 caicai8478 I. Core Framework of EU Food Contact Materials Regulations
A. Basic Regulatory System
Framework Regulation (EC) No 1935/2004 – Basic regulation for all food contact materials
Good Manufacturing Practice Regulation (EC) No 2023/2006 – Standard for process control
Specific Regulation on Plastics (EU) No 10/2011 – Core regulation for plastic packaging
Belgian National Supplementary Regulation – Royal Decree ARRÊTÉ ROYAL 03/08/1976
B. Mandatory Compliance Elements
Declaration of Conformity (DoC): Must be provided for each batch of packaging materials
Traceability Marking: Identifies manufacturer, production batch, and applicable product type
Special Symbols: Glass and fork symbols or the text “Applicable for food contact”
II. Standards for Chocolate-Specific Packaging Materials
A. Requirements for Direct Contact Materials
Material Type | Regulatory Basis | Special Restrictions | Belgian Standard
Aluminum Foil (EU) No 10/2011 Lead <0.01 mg/dm², Cadmium <0.005 mg/dm² NBN EN 601
Plastic Film (EU) No 10/2011 Total migration ≤10 mg/dm² NBN EN 1186
Ink Coating Swiss Ordinance 817.023.21 Ban on aromatic amines, heavy metal limits NBN EN 71-3
Paper and Paperboard Council Resolution AP(2002)1 Ban on fluorescent whitening agents NBN EN 645
Adhesives European Adhesives Association Guidelines Solvent-free or food-grade solvents NBN EN 1541
B. Special Provisions for Chocolate Component Migration
Fat Substance Migration Test:
Simulator D2: Isooctane or 95% Ethanol
Test Conditions: 40°C, 10 days (equivalent to 6 months at room temperature)
Total Migration Limit: 10 mg/dm²
Cocoa Butter Compatibility Requirements:
No sensory changes (no waxy taste, no off-flavors)
No changes in surface fat crystallization
Color pigment stability retention
III. Multi-Layer Composite Packaging Structure Standards
A. Typical Chocolate Packaging Structure
Outer Protective Layer (Mechanical Protection):
├── Color Printing Layer (Water-based Ink)
├── Barrier Layer (EVOH or Metallized Film, OTR < 1 cc/m²/day)
├── Adhesive Layer (Food-grade Adhesive)
└── Heat-Sealing Layer (PE or PP, melting point suitable for high-speed packaging)
B. Barrier Performance Requirements
Chocolate Type Water Vapor Transmittance Oxygen Transmittance Light Protection
Dark Chocolate <1 g/m²/day <5 cc/m²/day UV Barrier >95%
Milk Chocolate <0.5g/m²/day <3cc/m²/day Amber Material
White Chocolate <0.3g/m²/day <1cc/m²/day Opaque Packaging
Filled Chocolate <0.8g/m²/day <2cc/m²/day Multi-layered Composite
IV. Key Technical Parameters for Temperature-Controlled Transportation
A. Chocolate Storage Temperature Specifications
Ideal Storage Conditions:
Temperature: 16-18°C (Constant)
Humidity: 45-55% RH
Temperature Fluctuation: <±1°C/24 hours
Condensation Point Prevention: Surface temperature > dew point temperature 3°C
Sensitivity to Different Types of Chocolate:
Dark Chocolate: Tolerant of 14-20°C, frosting threshold >24°C
Milk Chocolate: Must be 16-18°C, frosting threshold >22°C
White Chocolate: Strictly 16-18°C, cocoa butter melting point 34°C
Handmade Chocolate: Strictly 17°C±0.5°C
B. Temperature Control During Transportation
Belgian Standard Transport Chain:
Production Workshop (18°C) → Packaging Area (18°C) → Temporary Storage (18°C)
→ Loading (<30 minutes exposure) → Transportation (17-19°C)
→ Distribution Center (18°C) → Retail Store (≤20°C)
V. Intelligent Temperature Control Packaging Solution
A. Passive Temperature Control System
Phase Change Material Application:
PCM Type: Paraffin-based, Phase Change Point 17°C±0.5°C
Packaging: Food-grade HDPE panel or bag
Effective Time: 48-96 hours (depending on ambient temperature)
Belgian Supplier: Cryopak, Sonoco
Vacuum Insulation Panel:
Thermal Conductivity: <0.004 W/m·K
Thickness: 20-30mm
Belgian Standard: NBN S 23-002
B. Active Temperature Control and Monitoring
Real-time Monitoring System:
Temperature Recording Interval: 5 minutes
Alarm Threshold: >20°C or <14°C
Data Transmission: 4G/Bluetooth, compliant with Belgian Telecom standards
Supplier: Controlant LogTrade
Refrigerated Transport Vehicle Standards:
Refrigeration Unit: Independent diesel or electric engine
Temperature Uniformity: Temperature difference within the compartment <2°C
Temperature Recording: Complies with HACCP requirements
Belgian Certification: FGCC Cold Chain Certification
VI. Seasonal Transport Strategies
A. Summer Transport (June-September)
Enhanced Measures:
Pre-cool to 16°C before loading
Increase PCM usage by 30%
Primarily nighttime transport
Door-to-door time <8 hours
Key Monitoring Points:
Loading/unloading platform temperature control
Record of door openings during transport
Retail store receiving temperature verification
B. Winter Transport (December-February)
Frost Protection:
Avoid <12°C
Compartment heating system
Anti-condensation packaging
Holiday Peak Season Strategies:
Establish buffer inventory in advance
Dedicated temporary storage points
Emergency transport plan
VII. Quality Verification and Compliance Documentation
A. Mandatory Testing Items
Migration Testing:
Total Migration (10% ethanol, 40°C, 10 days)
Specific Migration (Heavy metals, primary aromatic amines)
Sensory Testing (conducted by certified tasters)
Transportation Simulation Testing:
ISTA 7D: Chocolate Transportation Testing Standard
Temperature Cycling: -5°C to 30°C, 3 cycles
Vibration Testing: Simulated road transport for 4 hours
B. Compliance Documentation Package
Supplier Documents:
Declaration of Conformity (DoC)
Technical Files (including test reports)
GMP Certificate
Transportation Documents:
Temperature Monitoring Report
Loading and Unloading Time Records
Cold Chain Integrity Declaration
VIII. Belgian Special Practices
A. High-End Brand Transportation Standards
Godiva/Neuhaus Level:
Constant 17°C Temperature Control
Primary Hour Delivery (6:00-10:00 or 18:00-22:00)
Dedicated Chocolate Transport Vehicles
Handmade Chocolate Workshops:
Small Batch Temperature-Controlled Box Transportation
Same-Day Production, Same-Day Delivery
Network of Direct Pickup Points for Consumers
B. Brussels Chocolate Standards
Pralines Filled Chocolates:
Custom-designed anti-crushing lining
Anti-tipping carrier
Shortest transport route priority
Chocolate Sculptures:
Custom-designed shock-absorbing packaging
Professional art piece transportation standards
Installation engineer accompanies the shipment
IX. Cost Optimization and Sustainability
A. Packaging Cost Structure
Cost Item Basic Packaging Standard Packaging Premium Packaging
Material Cost €0.15-0.25 €0.30-0.50 €0.80-1.20
Temperature Control Cost €0.10-0.20 €0.40-0.60 €1.00-€1.50 Certification Cost €0.05-€0.10 €0.15-€0.25 €0.30-€0.50 Total Cost/Unit €0.30-€0.55 €0.85-€1.35 €2.10-€3.20
B. Sustainable Packaging Trends Recyclable Design:
Single Material Structure (Easy to Recycle)
Paper-based Packaging (FSC Certified)
Water-based Ink Printing
Reduce Carbon Footprint:
Lightweight Design (Reduces material usage by 15-20%)
Local Sourcing (Suppliers within Belgium)
Electric Refrigerated Vehicles
X. Risk Management and Emergency Measures
A. Common Risk Responses Temperature Exceeding Limits:
Immediately Transfer to Backup Cold Storage
Quality Assessment (Fat Frosting Inspection)
Initiate Insurance Claim
Packaging Damage:
Isolate Contamination Risk
Professional Cleaning Treatment
Repackaging Procedure
B. Seasonal Contingency Plans
Heat Wave Response:
Backup Cold Storage Network
Temporary PCM Supply Agreement
Transport Time Adjustments
Peak Holidays:
Temporary Distribution Centers
Partner Network Sharing
Expanded Consumer Pickup Points
XI. Special Considerations for the Belgian Market
A. Regional Logistics Characteristics
Brussels Hub:
Low Emission Zone (LEZ) Restrictions
Peak Hour Delivery Restrictions
Dedicated Unloading Hours Application
Differences between Flemish and Wallonia:
Different Delivery Time Preferences
Seasonal Demand Changes
Localized Packaging Preferences
B. Cultural Sensitivity
Holiday Chocolates:
Special Packaging for St. Nicholas Day (December)
Dedicated Easter Egg Transportation Plan
Valentine’s Day Timeliness Guarantee
Gift Packaging Standards:
External Decorations Do Not Affect Food Contact Layers
No Migration Risk of Ribbons and Stickers
Multi-Layer Packaging for Easy Consumer Opening
XII. Key Success Summary
Regulation First: Strict Compliance with (EU) No October 2011 and Belgian Supplementary Regulations
Precise Temperature: Maintain a constant temperature of 16-18°C, with fluctuations <±1°C
End-to-End Monitoring: A temperature data chain from production to the consumer end
Professional Operation: Recognition and respect for the sensitivity of chocolate
Cultural Adaptation: Combining Belgian chocolate tradition with modern logistics
Sustainable Balance: Finding the optimal solution between protecting quality and meeting environmental requirements
This standard references guidelines from the Belgian Chocolate Association (Choprabisco), the European Food Safety Authority (EFSA), and the operating procedures of major Belgian chocolate manufacturers (Godiva, Neuhaus, Leonidas, Côte d’Or). Adjustments should be made to suit specific products and supply chain characteristics in practical application.