Key services

Special analysis for baked goods: 

• Ingredients: theobromine, caffeine, vanillin, milk fat (via butyric acid) and egg content (via cholesterol)
• Undesirable ingredients: coumarin, morphine, hydrocyanic acid

Allergens:

• Plant allergens: gliadin/gluten, peanuts, hazelnuts, other nuts 
• Animal allergens: eggs, milk protein 
• Pseudo-allergens: sulphites, lactose

Residues and contaminants:

• Heavy metals (including inorganic arsenic) 
• Pesticides 
• Acrylamide 
• Mycotoxins 
  • Aflatoxins 
  • Ochratoxin A (OTA) 
  • Fusarium toxins: Zearalenone (ZON), deoxynivalenol (DON) and fumonisins 
  • Patulin 
• Alkaloids (ergot alkaloids, pyrrolizidine alkaloids, tropane alkaloids)
• 3-monochloropropane-1,2-diol (3-MCPD), dichloropropanols (DCP) 
• 2- and 3-monochloropropane-1,2-diol esters (MCPD esters), glycidyl esters 
• Mineral oils (MOSH, MOAH) and POSH 
• Polycyclic aromatic hydrocarbons (PAHs)

Genetically modified organisms (GMOs):

• Screening, identification and quantification of GMO components in plants such as corn, rice, soybeans, and flaxseed.

Marketability testing:

• Weight 
• Sorting 
• Preparation 

Microorganisms and hygiene:

• Hygiene germs (total germ count) 
• Spoilage organisms (yeasts and moulds) 
• Indicator germs, such as E. coli, Enterobacteriaceae
• Pathogenic germs and their toxins, such as Salmonella, Bacillus cereus, Bacillus spp., Staphylococcus aureus
• Analysis according to DGHM guidelines
• Operational hygiene / hygiene checks

Ingredients:

• Nutritional values
  • Calories/energy 
  • Fat, of which saturated fatty acids
  • Carbohydrates, of which sugar 
  • Protein 
  • Salt 
  • Fibre (optional) 
• Nutrients (also ‘nutrition facts’ for the USA and Canada) 
• Water 
• Additives 
• Preservatives and antioxidants 
• Sweeteners and sugar substitutes 
• Colourings 
• Vitamins and minerals

Further analyses and services:

• Sensory analysis 
• Declaration check in accordance with food law