LONDON (IT BOLTWISE) – The quality of pesto jars has improved significantly in recent years. A recent study shows that two products received the top rating of ‘Very Good’, while others scored lower due to contamination and pesticides. The results highlight the progress in food production, but also the challenges that still exist.
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The most recent study of 21 green pestos by the magazine ‘Öko-Test’ shows a positive development in food quality. Two products, ‘Bio-Zentrale Pesto Verde’ and ‘Ener Bio Pesto alla Genovese’ from Rossmann, received the top rating of ‘Very good’. Despite a less intense basil taste, these pestos impressed with their purity and the absence of mineral oil components.
Compared to a similar test five years ago, in which all products performed poorly due to mineral oil residues, there is a significant improvement. At that time, all pestos tested were contaminated with mineral oil, which led to poor reviews. The current results reflect advances in food production, particularly in the prevention of contamination.
However, the quality of many pestos remains problematic. 14 of the products tested received poor ratings, including twelve with a grade of ‘unsatisfactory’. The main reasons for this were bitter taste, fibrous consistency and the detection of pesticides and plasticizers. ‘Öko-Test’ is particularly critical of the saturated and aromatic mineral oil hydrocarbons (MOSH and MOAH), which accumulate in the human body and are potentially carcinogenic.
The study underlines the importance of quality assurance in food production. While some manufacturers have made progress, the challenge remains to completely eliminate harmful substances. Consumers should be careful to choose pestos that perform well in tests and to use opened jars quickly or freeze them to maintain quality.
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