Food & Agricultural Products
Bakery & Confectionery Products
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Quality Assurance: We assess texture, flavor, and appearance to ensure product consistency.
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Shelf-Life Evaluation: Determining product stability over time.
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Contaminant Screening: Detecting additives and preservatives to ensure safety.
Cereals, Pulses & Cereal Products
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Nutritional Analysis: Evaluating protein, fiber, and carbohydrate content.
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Pesticide Residue Testing: Ensuring products are free from harmful chemical residues.
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Mycotoxin Detection: Identifying toxins produced by molds that can contaminate grains.
Coffee & Cocoa Products
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Quality Profiling: Assessing flavor compounds and overall quality.
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Contaminant Analysis: Testing for heavy metals and pesticide residues.
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Adulteration Detection: Ensuring product purity and authenticity.
Edible Oils and Fats
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Purity Testing: Identifying adulteration with inferior oils.
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Fatty Acid Composition: Analyzing saturated and unsaturated fatty acid levels.
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Rancidity Assessment: Determining the freshness and shelf-life of oils.
Egg & Egg Products
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Microbiological Testing: Detecting pathogens like Salmonella.
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Nutritional Content: Measuring protein and cholesterol levels.
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Freshness Indicators: Assessing quality parameters such as pH and Haugh units.
Fruit & Fruit Products
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Residue Analysis: Testing for pesticide and herbicide residues.
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Sugar Content Measurement: Evaluating sweetness levels for quality grading.
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Preservative Detection: Identifying added chemicals to ensure compliance.
Herbs, Spices & Condiments
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Volatile Oil Content: Measuring essential oil levels for potency.
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Microbial Load Assessment: Ensuring products are free from contamination.
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Adulteration Checks: Detecting foreign substances and ensuring authenticity.
Jams, Juices, Sauces & Concentrates
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Sugar and Acid Content: Balancing sweetness and acidity for product consistency.
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Preservative and Additive Testing: Ensuring compliance with food safety regulations.
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Microbiological Safety: Assessing for yeast, mold, and bacterial contamination.
Milk & Dairy Products
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Fat and Protein Analysis: Evaluating nutritional content for labeling accuracy.
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Microbial Testing: Detecting pathogens and spoilage organisms.
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Adulteration Detection: Identifying contaminants like melamine or diluted substances.
Nuts & Nut Products
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Aflatoxin Testing: Detecting harmful mycotoxins that can contaminate nuts.
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Nutritional Profiling: Analyzing healthy fats, proteins, and vitamins.
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Quality Grading: Assessing size, appearance, and taste for market standards.
Others (Ready-to-Eat Food, Cooked Foods)
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Comprehensive Safety Testing: Assessing for contaminants, pathogens, and spoilage organisms.
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Nutritional Label Verification: Ensuring accuracy of calorie and nutrient information.
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Shelf-Life Studies: Determining product stability and expiration dating.
Snacks & Instant Mixes
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Flavor and Additive Analysis: Ensuring compliance with flavoring agents and additive regulations.
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Nutritional Content Verification: Assessing fat, sodium, and calorie levels.
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Contaminant Screening: Testing for acrylamide and other processing-induced compounds.
Tea & Tea Products
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Pesticide Residue Analysis: Ensuring leaves are free from harmful chemicals.
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Polyphenol Content: Measuring antioxidant levels for health benefits.
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Microbial Testing: Detecting molds and bacteria that can affect quality.
Parameters
- Bacillus cereus
- Campylobacter spp
- Clostridium perfringens
- Coliform
- Cronobacter sakazakii
- Enterobacteriaceae
- Escherichia coli
- E. coli O157
- Faecal streptococci
- Listeria monocytogenes
- Mesophilic Lactic acid Bacteria
- Salmonella spp
- Shigella spp
- Staphylococcus aureus
- Sulphate reducing Clostridia
- Total Plate Count
- Vibrio cholerae
- Vibrio cholerae O1
- Vibrio cholerae O139
- Vibrio parahaemolyticus
- Yeast & Mould
