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Food Ingredients Laboratory Services

Food Ingredients

Explore the industry of food ingredients, essential for creating diverse and appealing food products. This sector includes a wide range of substances used to improve taste, texture, nutrition, and shelf life of food items. Catering to both the culinary arts and industrial food production, this industry prioritizes safety, quality, and innovation to meet evolving consumer preferences.

Food Ingredients Testing and Research Services

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

  • Safety and toxicity testing
  • Allergenicity testing for potential allergens
  • Stability testing under various storage conditions
  • Efficacy testing of nutritional additives
  • Sensory evaluation for taste
  • texture
  • and aroma
  • Compatibility testing with other ingredients

Type of Food Ingredients 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 Ingredients finished products, processes, systems, in-process materials, raw materials and components such as:

  • Flavors and enhancers (natural and artificial)
  • Preservatives (natural and synthetic)
  • Texturizers (starches
  • gums)
  • Colorants (synthetic dyes
  • natural colors)
  • Nutritional additives (vitamins
  • minerals
  • probiotics)
  • Sweeteners (sugar
  • stevia
  • aspartame)
  • Functional ingredients (protein powders
  • fiber additives)

Food Ingredients Test Methods and Standards

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

  • 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
  • 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
  • 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


Need Food Ingredients Testing or Scientific Research Services?


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

Submit Food Ingredients Laboratory Requests

Recent Food Ingredients Laboratory Requests

Test Request: 25-00939

I'm creating a yogurt recipe and need samples tested by a US laboratory before reselling. view

Test Request: 25-00929

We are interested in testing samples for high and low molecular weight dietary fibres using, such as the AOAC methods 20... view

Test Request: 25-00919

I need to test the pH of an icing product/preparation. view

Test Request: 25-00895

We sell A2 Ghee through Amazon, Flipkart, and other online and offline markets, and would like to enter the US market. B... view

Test Request: 25-00883

We are looking to ensure our saffron product complies with FDA guidelines and would appreciate a quote for the requir... view

View more Food Ingredients Requests