Analysis of bread, pastries and bakery

Various undesirable substances can end up in baked goods, regardless of the product. Therefore, testing for contaminants, allergens and pesticides is crucial, both in raw materials and finished products. Eurofins Food & Feed Testing laboratories also conduct national and international labelling tests and sensory analyses of products.

Key services

Special analysis for baked goods

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

Allergens

  • Plant allergens including gliadin/gluten, peanuts, hazelnuts, and other nuts 
  • Animal allergens including eggs, and milk protein 
  • Pseudo-allergens including sulphites, and 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, including mineral oil saturated hydrocarbons (MOSH), mineral oil aromatic hydrocarbons (MOAH), and polyolefin oligomeric saturated hydrocarbons (POSH)
  • Polycyclic aromatic hydrocarbons (PAHs)

Genetically modified organisms (GMOs)

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 
  • Minerals

Further analyses and services

  • Sensory analysis 
  • Declaration check in accordance with food law 

Legal bases and guidelines

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