Key services

Sensory analysis: 

• Descriptive comparative testing
• Triangle test, difference-from-control testing
• Visual findings
• Foreign matter, foreign contamination
• Expert opinion

Molecular biology: 

• Allergens, e.g. gluten, soy, lactose, milk protein (casein), SO2
• Operational allergen management to prevent cross-contamination
• Testing for genetically modified organisms (GMOs), e.g. to prevent contamination by GM soy
• Animal species detection to prevent animal components, e.g. for the claim ‘vegan’

Residues and contaminants:

• Pesticide screenings with product-specific scopes, e.g. for grain, soy, etc.
• Dithiocarbamates
• Individual parameters, such as chlormequat/mepiquat, chlorate/perchlorate, glyphosate, glufosinate, AMPA
• Fumigant residues such as phosphine, ethylene oxide, sulfuryl fluoride
• Mycotoxins such as aflatoxin B1, B2, G1 and G2, fusarium toxins T-2, HT-2, deoxynivalenol and zearalenone, ochratoxin A, ergot alkaloids
• Tropane alkaloids, pyrrolizidine alkaloids, quinolizidine alkaloids
• Heavy metals and other elements, such as lead, cadmium, nickel, tin
• Organic contaminants, such as
  • Mineral oil hydrocarbons (MOSH/ MOAH)
  • Acrylamide, furan and methylfurans
  • MCPD(-esters) and glycidyl esters
  • Polycyclic aromatic hydrocarbons (PAHs)
  • Plasticisers
  • Bisphenol A
  • Illegal dyes
• Environmental contaminants, such as dioxins, PCB and PFAS

Microbiology and hygiene:

• Total aerobic/anaerobic bacterial count
• Pathogenic bacteria, such as Listeria monocytogenes, Salmonella spp., Bacillus cereus, STEC/VTEC
• Spoilage bacteria, such as yeasts, moulds, clostridia
• Indicator and hygiene bacteria, such as Enterobacteriales and E. coli
• Special questions on request

Basic analysis:

• Nutritional values, such as Big 7, Big 8 or individual parameters such as ash, protein, fat and fatty acid profile, water, sugar spectrum, starch and fibre
• Physicochemical parameters, such as aw value, pH value and gas composition (MAP)
• Value-adding ingredients, such as protein content, fatty acid spectrum, vitamins, minerals and amino acids

Additional analysis:

• Flavourings and preservatives
• Physical parameters, such as filling quantity and density
• Examination of packaging materials and migration
• Pests
• Calculation of Nutri-Scores

Authenticity:

• Vegan and vegetarian food authenticity