Key services

Residues and contaminants: 

• Pesticides
  • Multiscreening (>700 substances)
  • Single parameters (e.g. glyphosate)
  • Group parameters (dithiocarbamates, phenoxycarboxylic acids)
  • Polar parameters (e.g. kasugamycin, glufosinate, chlorate, perchlorate)
• Heavy metals and elements (inorganic contaminants)
• Pyrrolizidine alkaloids/Tropane alkaloids (PA/TA)
• Fumigants (e.g. ethylene oxide, methyl bromide, phosphane)
• Mycotoxins (e.g. aflatoxins, ochratoxin A, alternaria toxins)
• Illegal dyes (e.g. Sudan dyes, Para Red)
• MOSH/POSH/MOAH
• Polycyclic aromatic hydrocarbons (PAHs)
• Solvent Residues
• Nicotine
• Acrylamide
• 2- or 3-monochloropropanediol (MCPD), MCPD and glycidyl esters
• Dixoins, furans and polychlorinated biphenyls (PCB)

Microbiology and hygiene:

• DGHM requirements
• THIE requirements
• Indicator germs
• Pathogenic germs
• Spoilage pathogens
• Challenge tests

Authenticity:

• NMR profiling
  • Dilution with/addition of foreign substances (e.g. starch, preservatives)
  • Mislabelling: substitution of species varieties, mixtures
  • Use of by-products from the same plant (e.g. cinnamon bark in cinnamon powder)
• Plant Speciation by Next-Generation Sequencing (NGS)
• Microscopy (e.g. foreign plants)

Specific parameters: 

• Natural ingredients, e.g. coumarin, piperin, capsaicin, cresol, vanillin, ethyl vanillin
• Flavour components
• Essential oils
• Filth test
• Allergens
• GMOs
• Moisture content
• Ash (total, acid-insoluble)
• Extract (ether, water, alcohol)
• Volatile sulphur compounds (garlic)
• Allyl isothiocyanate (mustard)
• Saffron characteristics
• Irradiation

Additional services

• International sampling at the point of origin in over 100 countries
• Labelling control,  and supporting the application of relevant legal and national and international regulatory requirements
• Nutritional analyses