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FOOD TESTING

Laboratory testing is an important process, which relies on scientific analysis to identify characteristics of food products.

No matter whether your food is home made or from a commercial kitchen, the quality of food is paramount for good health and well-being. In today’s increasingly busy world, package foods and eating out is becoming more common. Complying with every increasing demand to stay competitive and adhering to the stringent regulatory demands as defined by law, requires both customers and food manufacturers to ensure that the entire food value chain maintains the highest quality standards.

There are many essential tests which ensure the quality and safety of food.  With labChoices the entire food industry can optimize their testing processes and benefit from lower testing costs and faster order processing

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Types of Food Testing

testing for adulterants
Testing for Adulterants

Food Adulteration refers to the process by which the quality or the nature of a given food is reduced through addition of adulterants or removal of vital substance. Food adulterants refer to the foreign and usually inferior chemical substance present in food that cause harm or is unwanted in the food

nutritional labeling
Nutritional Labeling

Testing of the ingredients in the food to create a nutrition facts label which is a label required on most packaged food

shelf life
Shelf Life Studies

Testing of Shelf Life of a food product can be defined as the time period during which it is able to retain its nutritional quality as mentioned in the label under certain set storage conditions.

microbiology testing
Microbiological Testing

Microbiological analysis of food products is the use of biological, biochemical, molecular or chemical methods for the detection, identification or enumeration of microorganisms in  food.  It is often applied to disease causing and spoilage micro-organisms.

pesticide
Pesticides Residues

Testing for a wide range of pesticide residues in food is necessary to ensure that you comply with the maximum residue levels (MRLs) set by regulators.

quality parameters
Quality parameters

Testing to study the properties of foods and their constituents.

heavy metals
Heavy metals

Testing of heavy metals in vegetables and fruits are vitally important since long-term exposure to toxic heavy metals can have carcinogenic, central, peripheral nervous system and circulatory effects.

aflotoxins
Aflatoxins

Testing of aflatoxins is vitally important since it is a toxic and carcinogenic substance.

others
Others

Tests can be customised to suit the needs of the customer based on the food product.

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