Food Laboratory Services

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

• 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

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