Food Laboratory Services

Food

Contract Laboratory .com can assist your food company, farm, orchard, grove, manufacturer, distributor, processor, ranch, academic institution, government agency or organization in outsourcing contract laboratories and contract research organizations to perform food microbiology, food chemistry, food science and nutritional experimentation, analysis, testing, and research on all your ingredients, components, in-process materials, food packaging materials and food finished products.

Food Testing and Research Services

Contract Laboratory can help you with all your Food testing, analysis, scientific research and development, inspection, certification, engineering, failure investigation, and product development needs including:

Food Nutritional Facts Labeling
Food Additives
Food Aflatoxins and Myclotoxins
Food Agricultural Residues
Food Allergens
Food Amino Acids Profiles
Alanine
Arginine
Aspartic Acid
Glycine
Histidine
Leucine
Lysine
Proline
Serine
Tryptophan
Tyrosine
Valine
Food Anti-oxidants
Food Antibiotic Drug-Residue Contamination
Food Antibiotic drug-residue contamination
Food Aseptic Process Validation
Food Ash
Food Baking Trials
Food Caffeine
Food Calories
Food Carbohydrate
Food Chemistry
Food Colorants
Food Contamination
Food Dyes
Sudan Red Food Dyes 1-4
Yellow Number 5 Dye
Food Enzymatic
Food FDA Compliance
Food Fats
Oils
Food Fatty Acids
Fatty Acid Profiles
Food Fragrances
Food GMO Content
Food Generally Recognized as Safe (GRAS
) Food Glycemic Index
Food Grains
Oilseeds
Food Headspace Gases
Food Headspace Volume Measurement
Food Lycopene
Food Mercury Content
Food Metabolic Studies
Food Microbiology
Food Microbial Aerobic Plate Count
Food Microbial Anaerobic Plate Count
Food Microbial Culture Identification
Food Microbial Fecal Coliforms
Food Gram Staining
Food Microbial Heat Resistant Mold
Food Microbial Lactic Acid Bacteria
Food Microbial Pathogen Screening
Food Escherichia Coli
Food Total Coliforms
Food Listeria Monocytogenes
Food Microbial Salmonella
Food Microbial Shigella
Food Microbial Lactobacillus
Cause of Spoilage Investigations Deformulation
Extraneous Materials
Failure Investigations
Food Acid Insoluble Ash
Food Microbial Pseudomonas Aeruginosa
Food Microbial Staphylococcus Aureus
Food Yeast and Mold
Food Microbial Bacillus Cereus
Food Minerals and Heavy Metals
Aluminum
Arsenic
Calcium
Chromium
Copper
Iron
Lead
Potassium
Sodium
Zinc
Food Moisture
Food Net Weight of Product
Food Nitrogen
Food Nutritional Labeling
Food Off-flavors
Food Off-odors
Food Organic Acid Profile
Food Packaging Baseweight
Food Packaging Extractables
Food Packaging Leachables
Headspace Leak
Migration
for Food Contact Surfaces (polymers
adhesives
metals
lubricants
colorants
plastics
papers) Seam Integrity
Seam Measurement Shelf-Life Determination Tin Coating Weight
Vacuum Food Thermal and non-thermal process efficacy
Food Pesticides Residue
Food Polyphenolics
Food Preservative Efficacy
Food Quality
Food Safety
Food Microbial Challenge
Food Thermal Death Time (TDT)
Food Sensory Evaluations Food Stability Studies and Expiration Dating
Food Accelearated Aging Stability Studies
Food Real Time Stability Studies
Food Sulfites
Food Total Dietary Fat
Food Toxin
Food Turbidity
Food Vitamins
Ascorbic Acid
( VItamin C
) Beta Carotene
( Vitamin A
) Vitamin B
Vitamin E
Food Water Activity
Food and Beverage Alcohol Content
Food and Fat
Food and Salt
Formulation Free Acid
Genetically Modified Organism GMO
of Seed
Grain
Geed and Food Heavy Metals
Juice Profiles
Meat and Poultry
BSE
Chemiacal Residues
Nutrients
Nutritional Labeling
Vitamins
Micronutrients
Milk and Dairy
Butterfat Content
Calcium
Dairy Test Methods
Dairy Test Methods
Lactose
Milk Sediment
Milk Vitamins
Milkfat Content
Raw Milk Quality
Solubility Index
Total Milk Solids
Milkfat Content
Protein Content
QC Food Ingredients
Thermophiles
Wine
Wine Acidity
Wine Alcoholic Content
Wine Antioxidant
Wine Color
Wine Oak Aroma
Wine Phenolics
Wine Reducing sugar
Wine Sediments and Particulates
Wine Sensory Analysis
Wine Sulfide
Wine Tartaric Acid
Wine Total Volume
Wine Turbidity
Wine Yeast Viability
Wine pH
Microscopic Examination
Ash Determination

Type of Food Products

Contract Laboratory can assist your company, academic institution, government agency or organization in outsourcing contract laboratories to perform testing, analysis, and product development for many Food finished products, processes, systems, in-process materials, raw materials and components such as:

milk
eggs
pastry
dairy
meat
poultry
baked goods
bakery products
bread
drinking water
bottled water
infant formula
beverages
pizza
fruit juices
vegetable juices
eggs and egg products
frozen prepared meals
yeast
mineral water
yogurt
salt
low-acid canned foods
shrimp
lobster
canned vegetables
rice
carrots
fish
shellfish
chili
soup
packaged salad
lettuce
cake
sour cream
chips
crackers
tortilla
pita
sauces
gravy
cheese
frozen desserts
coffee
tea
berries
chicken
unpasteurized milk
pasteurized milk
beef
tofu
dried apricots
nuts
frozen dinners
butter
frozen food
pasta
tomato sauce
ice cream
pickled food
prepared foods
condiments
salsa
ketchup
chutney
olive oil
marmalade
tapenade
baby teething biscuits
candy bars
nutritional bars
sports bars
sugar free
sports drinks
caffeine free
pudding
frosting
cake decorations
clams
crabs
tuna
vegetable dips
broth
rice cakes
appetizers
oysters
ham
pork
salad dressing
dried fruit
dehydrated food
hard candy
pickles
cocoa
relishes
jam
chili sauce
hot sauce
ketchup
barbeque sauce
carbohydrate free
low carbohydrate
herbs
parsley
onions
scallions
spaghetti sauce
sushi
potato
oils
cake mixes
candy
processed fruit juices
chocolate
gum
peppermint
food extracts
spices
food additives
cold cuts
food preservatives
food coloring
food additives
honey
creamers
frozen vegetables
smoked food
smoked salmon
mayonnaise
biscuits
canned fish
soda
diet sodas
vegetarian foods
low salt foods
low fat foods
gluten free foods
canned meats
jelly beans
lollipops
snack foods
breakfast foods
cream
cottage cheese
roasted peanuts
acidified foods
food containers
sesame seeds
cinnamon
vanilla
pate
anchovies
sun dried tomatoes
frozen desserts
frozen dinners
frozen meals
peppers
olives
nuts
cream cheese
margarine
salt substitutes
diet foods
spreads
peanut butter
caramel
molasses
mints
gel snacks
juice boxes
organic foods
natural foods
organic fruits
organic vegetables
fortified cereal
baby food
baby cereal
nutritional meal replacements
peanut products
sweeteners and syrups
buttermilk
dry whey
seasonings
indirect food additives
food substances
food dressings and flavorings
cereals
apple sauce
flour
cookies
syrup
sandwiches
kosher foods
orange juice
glazes
noodles
marinade
canned fruits
produce
macaroni and noodle products
whipped toppings
jellies
muffins
cantaloupe
pineapple
mushrooms
raisins
diet drinks
diet shakes
soy milk
pie
preserves
pet food
pet treats
cat food
dog food
canned vegetables
alcoholic beverages
champagne
liquor
rum
vodka
gin
wine
lager
beer
jelly candy
food containers (earthenware
ceramics)
bowls
pans
pots
woks
cups
dishes
glasses
non-stick sprays
cooking utensils
cooking surfaces
cutting boards
knives
baking equipment
and food packaging materials
styrofoam
plastic wraps
aluminum foil
wax paper

Food Test Methods and Standards

Contract Laboratory can help with testing, analysis, assays, evaluations, examinations, inspections and certifications to different Food test methods, standards, procedures or specifications.

ISO 7158 - Meat and meat products. Determination of nitrite and nitrate content. Ion chromatography method
ISO 5132 - Animal and vegetable fats and oils - HPLC analysis of phenolic antioxidants
ISO 13136 - Microbiology of the food chain -Detection, isolation and characterization of Shiga toxin-producing Escherichia coli (STEC) - Part 1: Horizontal method for the detection and isolation of Shiga toxin-producing Escherichia coli (STEC)
ISO 6888 - Microbiology of the food chain. Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Method using rabbit plasma fibrinogen agar medium
ISO 13299 - Sensory analysis -- Methodology -- General guidance for establishing a sensory profile
AOAC 940.36 - Culture Media for Eggs and Egg Products Microbiological
AOAC 940.37 - Techniques for Eggs and Egg Products Microbiological Methods
AOAC 941.05 - Sterols in Macaroni Products
AOAC 935.54 - Examination of Peanut Butter
AOAC 941.08 - Total Solids in Ice Cream and Frozen Desserts
AOAC 935.47 - Salt (Chlorine as Sodium Chloride) in Meat Volumetric Method
ISO 7937:2004 - Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of Clostridium perfringens ? Colony-count technique
ISO 7932:2004 - Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of presumptive Bacillus cereus ? Colony-count technique at 30 degrees C
ISO 7218:2007 - Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinations
ISO 6888 - Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species)
ISO 4831:2006 - Microbiology of food and animal feeding stuffs Horizontal method for the detection and enumeration of coliforms ? Most probable number technique
ISO 6887 - Microbiology of the food chain - Preparation of test samples
ISO 2171 - Cereals
JIS Z 9080 - Sensory analysis -- Methodology
ASTM E460-12: - Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
ASTM E1083-00(2017): - Standard Test Method for Sensory Evaluation of Red Pepper Heat
ASTM E460-12: - Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
AOAC 991.14-1994(2002) - Coliform and escherichia coli counts in foods. Dry rehydratable film (petrifilm? E.coli/coliform count plate? and petrifilm? coliform count plate?) methods
ASTM F1355-06(2014) - Standard Guide for Irradiation of Fresh Agricultural Produce as a Phytosanitary Treatment
AOAC 981.15 - Riboflavin in Foods and Vitamin Preparations
ASTM E460-12: - ASTM E460-12: Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
ISO 6887-2:2017 - Specific rules for the preparation of meat and meat products
ISO 936 - Meat and meat products - Determination of total ash
AOAC 950.46-1950 - Loss on Drying (Moisture) in Meat
ISO 6887 - Microbiology of the Food Chain Package
AS 5013 - Food microbiology, Method 8.2: Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae - Colony-count technique
ISO 11133 - robiology of food, animal feed and water - Preparation, production, storage and performance testing of culture media
ISO 16140 - Microbiology of the food chain - Method validation - Part 6: Protocol for the validation of alternative (proprietary) methods for microbiological confirmation and typing procedures
ISO 22964 - Microbiology of the food chain - Horizontal method for the detection of Cronobacter spp.
ISO 6579 - Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp.
ISO 6579 - Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp.
ISO 21567 - Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Shigella spp.
DIN - Foodstuffs - Detection of food allergens by immunological methods - Part 2: Quantitative determination of hazelnut with an enzyme immunoassay using monoclonal antibodies and bicinchoninic acid-protein detection
DIN 15633 - Foodstuffs - Detection of food allergens by immunological methods - Part 2: Quantitative determination of hazelnut with an enzyme immunoassay using monoclonal antibodies and bicinchoninic acid-protein detection
ISO 4831 - Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of coliforms - Most probable number technique
ISO 15216 - Microbiology of the food chain. Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR. Method for quantification
ISO 20836 - Microbiology of the food chain. Polymerase chain reaction (PCR) for the detection of food-borne pathogens. Thermal performance testing of thermal cyclers
ISO 21872 - Microbiology of the food chain. Horizontal method for the determination of Vibrio spp.. Detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus
ISO 15216 - Microbiology of the food chain. Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR. Method for quantification
ISO 17919 - Microbiology of the food chain. Polymerase chain reaction (PCR) for the detection of food-borne pathogens. Detection of botulinum type A, B, E and F neurotoxin-producing clostridia.
ISO 15216 - Microbiology of food and animal feed. Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR. Method for quantification
ISO 13136 - Microbiology of food and animal feed. Real-time polymerase chain reaction (PCR)-based method for the detection of food-borne pathogens. Horizontal method for the detection of Shiga toxin-producing Escherichia coli (STEC) and the determination of O157, O111, O26, O103 and O145 serogroups.
ISO 22118 - Microbiology of food and animal feeding stuffs. Polymerase chain reaction (PCR) for the detection and quantification of food-borne pathogens. Performance characteristics.
ISO 22119 - Microbiology of food and animal feeding stuffs. Real-time polymerase chain reaction (PCR) for the detection of food-borne pathogens. General requirements and definitions.
ISO 21872 - Microbiology of food and animal feeding stuffs. Horizontal method for the detection of potentially enteropathogenic Vibrio spp.. Detection of Vibrio parahaemolyticus and Vibrio cholerae
ISO 20836 - Microbiology of food and animal feeding stuffs. Polymerase chain reaction (PCR) for the detection of food-borne pathogens. Performance testing of thermal cyclers.
ISO 16140 - Microbiology of the food chain - Method validation - Part 5: Protocol for factorial interlaboratory validation for non-proprietary methods
ISO 16649 - Microbiology of the food chain - Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 1: Colony-count technique at 44 °C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
ISO 11036 - Sensory analysis - Methodology - Texture profile
ASTM 6888-1 - Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using Baird-Parker agar medium March 9, 2020 - ISO
EN 15633 - Foodstuffs - Detection of food allergens by immunological methods - Part 1: General considerations
EN 17279 - Foodstuffs - Multimethod for the screening of aflatoxin B1, deoxynivalenol, fumonisin B1 and B2, ochratoxin A, T-2 toxin, HT-2 toxin and zearalenone in foodstuffs, excluding foods for infants and young children, by LC-MS/MS
ISO 16140 - Microbiology of the food chain - Method validation - Part 6: Protocol for the validation of alternative (proprietary) methods for microbiological confirmation and typing procedures
ISO 15216 - Microbiology of the food chain - Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR - Part 2: Method for detection (ISO/FDIS 15216-2:2019)
ASTM E1871 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
USDA 3.02 - Quantitative Analysis of Bacteria in Foods as Sanitary Indicators
ISO 7304 - DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ESTIMATION OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS - PART 1: REFERENCE METHOD
NSAI 15634 - FOODSTUFFS - DETECTION OF FOOD ALLERGENS BY MOLECULAR BIOLOGICAL METHODS - PART 4: PEANUT (ARACHIS HYPOGAEA) - QUALITATIVE DETECTION OF A SPECIFIC DNA SEQUENCE IN CHOCOLATE BY REAL-TIME PCR
NSAI 15634 - FOODSTUFFS - DETECTION OF FOOD ALLERGENS BY MOLECULAR BIOLOGICAL METHODS - PART 3: HAZELNUT (CORYLUS AVELLANA) - QUALITATIVE DETECTION OF A SPECIFIC DNA SEQUENCE IN CHOCOLATE BY REAL-TIME PCR
ISO 16140 - Microbiology of the food chain - Method validation - Part 4: Protocol for method validation in a single laboratory
ISO 16140 - Microbiology of the food chain - Method validation - Part 5: Protocol for factorial interlaboratory validation for non-proprietary methods
ISO 15216 - Microbiology of the food chain - Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR -Part 2: Method for detection
ISO 17410 - Microbiology of the food chain - Horizontal method for the enumeration of psychrotrophic microorganisms
ISO 20976 - Microbiology of the food chain - Requirements and guidelines for conducting challenge tests of food and feed products - Part 1:Challenge tests to study growth potential, lag time and maximum growth rate
ISO 6887 - Microbiology of the Food Chain Package
ISO 22174 - Microbiology Of Food And Animal Feeding Stuffs - Polymerase Chain Reaction (PCR) For The Detection Of Food-Borne Pathogens - General Requirements And Definitions
ISO 19020 - Microbiology Of The Food Chain - Horizontal Method For The Immunoenzymatic Detection Of Staphylococcal Enterotoxins In Foodstuffs
ISO 26642 - Food Products - Determination Of The Glycaemic Index (GI) And Recommendation For Food Classification
EN 1784 - oodstuffs - Detection Of Irradiated Food Containing Fat - Gas Chromatographic Analysis Of Hydrocarbons
EN 1785 - Foodstuffs - Detection Of Irradiated Food Containing Fat - Gas Chromatographic/Mass Spectrometric Analysis Of 2-Alkylcyclobutanones
EN 1787 - Foodstuffs - Detection Of Irradiated Food Containing Cellulose By ESR Spectroscopy
EN 1788 - Foodstuffs - Thermoluminescence Detection Of Irradiated Food From Which Silicate Minerals Can Be Isolated
EN 13708 - Foodstuffs - Detection Of Irradiated Food Containing Crystalline Sugar By ESR Spectroscopy
EN 13751 - Foodstuffs - Detection Of Irradiated Food Using Photostimulated Luminescence
EN 13784 - Foodstuffs - DNA Comet Assay For The Detection Of Irradiated Foodstuffs - Screening Method
EN 14569 - Foodstuffs - Microbiological Screening For Irradiated Food Using LAL/GNB Procedures
EN 15086 - Foodstuffs - Determination Of Isomalt, Lactitol, Maltitol, Mannitol, Sorbitol And Xylitol In Foodstuffs
EN 15842 - Foodstuffs - Detection Of Food Allergens - General Considerations And Validation Of Methods
EN 17203 - Foodstuffs - Determination Of Citrinin In Food By Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS)
MIL F-43392B - Food Container, Delivery And Storage; Dolly, Food Handling Equipment
EN - Foodstuffs - Determination Of Acrylamide In Food And Coffee By Gas Chromatography-Mass Spectrometry (GC-MS)
ASTM - F1308-98(2018) Standard Test Method for Quantitating Volatile Extractables in Microwave Susceptors Used for Food Products
ASTM F1519-98(2019) - Standard Test Method for Qualitative Analysis of Volatile Extractables in Microwave Susceptors Used to Heat Food Products
ASTA 5.2 - Steam Volatile Oil in Spices
ASTA 6.0 - Water Activity
ASTA 7.0 - Crude Fiber
ASTA 8.0 - Starch (Direct Acid Hydrolysis)
ASTA 9.0 - Alcohol Extract
ASTA 10.0 - Sieve Analysis
ASTA 11.0 - Non-Volatile Methylene Chloride Extrac
ASTA 12.1 - Piperine Content of Black and White Pepper, Their Oleoresins and Soluble Pepper Seasonings
ASTA 14.0 - Mold and Extraneous Matter in Black and White Pepper
ASTA 14.2 - Light Berries in Black and White pepper
ASTA 14.1 - Extraneous Matter in Spices (Excluding Pepper)
CODEX CSX-1 - General Standard for the Labelling of Prepackaged Foods
CODEX CXS-53 - Standard for Special Dietary Foods with Low-Sodium Content (Including Salt Substitutes)
ISO 6887 - MICROBIOLOGY OF THE FOOD CHAIN - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 5: SPECIFIC RULES FOR THE PREPARATION OF MILK AND MILK PRODUCTS
ISO 3947 - STARCHES, NATIVE OR MODIFIED - DETERMINATION OF TOTAL FAT CONTENT
ISO 16634-2:2016 - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content

Food Certifications, Licenses, and Accreditations:

Depending on your Food products, you may need third-party Food laboratories or research facilities with specific certifications, licenses or accreditations.