Food chemistry reveals the true composition of your products and guarantees the absence of contaminants — a token of trust for your clients and authorities.
Client Challenge
Validating a product's composition, documenting the absence of chemical contaminants (aflatoxins, heavy metals, histamine), and supporting a quality or export dossier.
Key Analyses
- Composition: moisture, dry matter, protein, ash, fat, phosphorus
- Fats: peroxide, iodine and saponification values, fatty-acid profile
- Contaminants: aflatoxins (B1, B2, G1), histamine, sulphites, heavy metals, gluten
- Quality parameters: pH, water activity, total volatile basic nitrogen (TVB-N), nitrites
Methods
- Moisture — In-house method
- Proteins — In-house method
- Ash — In-house method
- Fat — In-house method
- Phosphorus — In-house method
- Peroxide value — In-house method
- Iodine value — In-house method
- Saponification value — In-house method
- Aflatoxin B1 — In-house method
- Aflatoxins B1+B2+G1 — In-house method
- Histamine — In-house method
- Sulphites — In-house method
- TVB-N — In-house method
- Nitrites — In-house method
- Heavy metals — In-house method
- Gluten — In-house method
- Water activity — In-house method
- pH — In-house method
Typical Clients
- Agri-food manufacturers
- Food brands and reformulators
- Ready-meal producers
- Meat, fish, and edible fat sectors
