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  1. Industries
  2. Food Services

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

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 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 6887 - Microbiology of the food chain - Preparation of test samples
  • 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
  • ASTM E460-12: - ASTM E460-12: Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
  • AOAC 981.15 - Riboflavin in Foods and Vitamin Preparations
  • 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
  • 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 Package
  • 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 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

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.

  • Food Codex
  • FDA BAM

Food Contact Surfaces Testing

Caption: Food Contact Surfaces Testing

Food Expiry Testing

Caption: Food Expiry Testing

Food Packaging Testing

Caption: Food Packaging Testing

Food Nutritional Labeling Testing

Caption: Food Nutritional Labeling Testing


Need Food Testing or Scientific Research Services?


We can help with all your Food lab testing and scientific research needs! Call 1-855-377-6821 or

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