2. Food compatibility of aluminum and its alloys

Aluminum's first applications in the food industry date back to the end of the 19th century, particularly in brewing. The metal's excellent thermal conductivity explains its rapid development in household and commercial cookware, to the point where it replaced tin-plated copper in less than 20 years.

While it is widely accepted that aluminium does not alter the organoleptic properties of food, the question of its possible effects on health, which is often the subject of controversy, is beyond the scope of this book .

Two European standards (NF EN 601