Why to Test Food?

The safety of our food supply appropriately remains a high priority for industry stakeholders, regulatory agencies and consumers. With the emergence of new safety challenges and issues, companies are establishing and upgrading programs to reduce risk factors. These programs are continuously monitored for reliability and effectiveness. Due to the health and safety risks posed by chemical, microbiological and environmental contaminants, analytical methods are increasingly becoming a centrepiece of food safety programs.

Innovative analytical approaches are being developed in response to emerging food safety issues. Established and officially approved methods are used to monitor for known issues. Oftentimes, new analytical methods are developed or modified rapidly in response to issues, such as melamine contamination, which are unforeseen. In such instances, accurate data derived from sound, validated analytical methods are required.

Food testing is at the very heart of our expertise as a leading partner to the food industry. We offer a comprehensive range of Chemistry tests, Microbiology, including a full spectrum of highly specialized analysis for food contaminants, animal species, allergens and more.

Our food safety and quality analysis is performed by an international network of accredited laboratories, each with a thorough understanding of specific industry requirements.

  • Coffee, Coca and by Products

  • Bakery & Confectionery Products

  • Beverages-Alcoholic, Non Alcoholic

  • Cereal, Pulses and By-Product

  • Fish & Sea Foods

  • Fruits and Vegetables

  • Herbs, Spices and Condiments

  • Honey and Honey products

  • Infant foods

  • Jaggery, Topping syrup, Caramel

  • Meat & Meat Product

  • Milk and Dairy Products

  • Oil and fat

  • Oil Seeds and by Products

  • Oils and Fats

  • Poultry Products

  • Ready to Eat Food

  • Soya and soya products

  • Sugar & Sugar Products

  • Tea and Tea Products

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Scope of Testing

Physical Parameters
  1. Color
  2. Rotting
  3. Rodent Contamination
  4. Added Colouring Matter
  5. Added Wax Coating
  6. Mould
  7. Damaged matter
  8. Insects
  9. Extraneous Matter
  10. Foreign Matter
  11. Broken/ damaged
  12. Loose seeds
  13. Discolored
  14. Insect damaged
  15. Immature
  16. Tendrils
  17. Headless Cloves
  18. Split fruits
  19. Bulk density
Proximate Analysis
  1. Acid Insoluble ash
  2. Acid value
  3. Acidity as Citric acid
  4. Acidity as Acetic acid
  5. Acidity of Extracted fat
  6. Alcohol – soluble extract
  7. Alcoholic acidity
  8. Alkaloids as Nicotine
  9. Ash insoluble
  10. Bellier Test
  11. Caffeine Content
  12. Calcium
  13. Cloud point
  14. Cold water soluble Extract
  15. Colour (Icumsa)
  16. Conductivity Ash
  17. Curcumin
  18. Drained Weight
  19. Free fatty acid
  20. Fructose – glucose ratio
  21. Fruit juice content
  22. Gluten
  23. Insoluble impurities
  24. Iodine content
  25. Iodine value
  26. Moisture
  27. Oil content
  28. Petroleum Ether Extract
  29. Protein
  30. Reducing Sugar
  31. Refractive index
  32. Salt as NaCl
  33. Saponification value
  34. Sulphated Ash
  35. Total ash
  36. Total solids
  37. Total Soluble Solid Salt Free Basis (M/M)
  38. Total Soluble Solids
  39. Total sugar as Sucrose
  40. Total sugars
  41. Unsaponification value
  42. Volatile oil
  43. Water insoluble ash
Nutritional Values
  1. Fat
  2. Protein
  3. Fibre
  4. Dietary Fibre
  5. Carbohydrate
  6. Energy
  7. Sugar Profile
  8. Cholesterol
  9. Monounsaturated Fatty acid
  10. Polyunsaturated Fatty acid
  11. Saturated fat
  12. Trans Fat
  13. Minerals
  14. Vitamins
Pesticide Residues and Antibiotics

Pesticide Residues

  1. Organochlorines
  2. Organophosphorus
  3. Synthetic Pyrethroids
  4. Triazines
  5. Fungicides
  6. Carbamates
  7. Triazoles
  8. Dithiocarbamates
  9. Nicotinoids
  10. Plant growth regulators

Antibiotics

  1. Chloramphenicol
  2. Nitrofurans and its metabolites
  3. Sulphonamides and its metabolites
  4. Tetracycline
  5. Nitromidazoles
Toxins
  1. Aflatoxins G2
  2. Aflatoxins G1
  3. Aflatoxins B2
  4. Aflatoxins B1
  5. Mycotoxin M1
  6. Ochratoxin A
  7. Hydrocyanic acid
  8. Hypericine
  9. Agaric acid
  10. Saffrole
  11. Patulin
Heavy Metal Analysis
  1. Copper
  2. Zinc
  3. Mercury
  4. Cadmium
  5. Arsenic
  6. Lead
  7. Chromium
  8. Nickel
  9. Iron
  10. Tin
  11. Manganese
  12. Calcium
  13. Magnesium
  14. Selenium
  15. Sodium
  16. Potassium
Food Colours & Preservatives

Food Colours

  1. Ponceau 4R
  2. Carmoisine
  3. Erythrosine
  4. Tartrazine
  5. Sunset Yello FCF
  6. Indigo carmine
  7. Brilliant Blue FCF
  8. Fast Green FCF
  9. Sudan Dyes

Preservatives

  1. Sulphurdioxide
  2. Benzoic acid
  3. Sorbic acid
  4. Artificial sweeteners
  5. Flavouring substance