Food Testing Service

• Carbohydrate Analysis
• Fat Analysis
• Protein Analysis
• Vitamin Testing
• Elements Testing
• Food Antinutrients Testing

Screening of common additives in food, including preservatives, antioxidants, processing aids, artificial colors and sweeteners, etc.

Carry out qualitative detection and quantitative analysis of the bioactive compounds present in food.

Screen and quantify the common allergens naturally present or mixed in foods, in order to protect specific allergy-prone individuals.

• Mycotoxins Testing
• Organic Contaminants Testing
• Plasticizers & Microplastics Testing
• Pesticide Residues Testing
• Veterinary Residues Testing
• Biogenic Amines & Acrylamide Testing

The physical and chemical indicators representing food spoilage (such as pH value, acidity, protein denaturation, peroxide value, etc.) were tested to evaluate the quality of the food and its stability during storage.

Screen the genetically modified components in food raw materials and finished products to verify the product claims and ensure that the product labels are transparent.

Microbial identification and counting in the product, including the detection of beneficial microorganisms for food processing as well as harmful pathogenic and spoilage bacteria.

Falsification of raw material sources and verification of adulterated product components.

By conducting accelerated shelf-life tests (ASLT) and real-time shelf-life tests to estimate or confirm the shelf life of different stable products.

Through the sensory team with professional training and advanced detection equipment such as electronic noses, electronic tongues, and texture analyzers, the sensory characteristics of the products are analyzed.