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EU EDQM releases first edition of technical guidelines for cork in contact with food

Time：

2025-09-10

The European Medicines Agency (EDQM) has released the first edition of the "Technical Guidelines for Cork Materials and Products in Food Contact (2025 Edition)", which replaces the previous Res AP (2004) 2 "Policy Statement on Cork Stoppers and Other Food Contact Cork Materials and Products" issued by the European Commission. It no longer considers residual levels, migration levels, and migration levels of pentachlorophenol as general requirements, and has updated the list of authorized substances.

The main content of the new version of the guide

Chapter	Main Content
Scope of Application	Suitable for cork materials and products in contact with food. Cork materials or products coated with organic or inorganic coatings, paraffin or silicone are not within the scope of this guideline. Cork food contact surfaces can be hot pressed, while non food contact surfaces can be hot pressed or printed with ink that complies with CM/Res (2020) 9.
Definition	Cork: refers to the protective layer of the bark, which can be regularly harvested and peeled from the trunk and branches of the cork oak (Ouercus suber L.) to form the raw material for cork products (ISO633:2019). Cork material: refers to a material composed of a whole piece of cork, two or more cork blocks, or granular cork bonded by adhesive.
Specific requirements	Substances that meet the requirements of the authorized substance list in the attachment can be used to produce cork materials and products in contact with food.
Compliance testing	1. If active substances approved under the Regulation on Plant Protection Products (EU No 1107/2009) or relevant regulations are used, a risk assessment must be conducted. 2. Ensure that the final product does not affect food compliance with the maximum pesticide residue requirements specified in the Regulation on Maximum Pesticide Residue Levels in Plant and Animal Derived Foods and Feeds (EU No 396/2005). 3. All cork products must not contain any fungi, mycotoxins, or bacteria that may harm human health or cause unacceptable changes to food.
Testing conditions and methods	Follow the food simulants and testing conditions specified in EU 10/2011, as well as the EU JRC testing guidelines.

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