Food & Feed
Food and feed are the source of life for humans and animals alike. Their quality has an immediate effect on our health. From farm to fork, food quality can be influenced by environmental pollution or contamination during processing, storage, packing and transportation.
With our efforts in the feed and foodstuffs industries, we make a vital contribution to food safety. With our global network of laboratories in Europe, UK, the United States, China and Israel, we test food and feed for, among many more, the following lab services analytics (see below).
Thanks to highly trained staff and cutting-edge laboratory facilities, we conduct reliable, exacting, and on-schedule analysis of food and feed (please see Food & Feed Sample list below).
Lab-Services analytics
- ALLERGENS
- AUTHENTICITY
- CONTAMINANTS
- DIOXINS
- GMO
- LABELLING
- HEAVY METALS
- MICROBIOLOGY
- EVALUATION OF MARKETABILITY
- MOLECULAR BIOLOGY
- MYCOTOXINS
- PETROLEUM RESIDUES
- ANALYSES OF NUTRITIONAL VALUES
- 3-MCPD
- RESIDUE ANALYSIS
- PESTICIDE ANALYSIS
- RESIDUES OF DRUGS USED ON ANIMALS
- VITAMINS
Consultancy and Training
Our consulting and training services help companies focus on their own areas of expertise. Training Courses and Seminars in various fields
Food & Feed – Most important types of samples
- Beer
Beer
Package "S"
Declaration
Sensory test
Total content
Density (20°C)
Ethanol content (pyknometric)
Original wort content
Ochratoxin A
Sample preparation Microbiology
Coliform bacteria
Foreign yeasts and beer lactobacilliPackage "M"
Declaration
Sensory test
Total content
Nutritional value analysis according to LMIV without fatty acid spectrum (determination of dry matter, fat, protein, ash, dietary fibres, total sugar, sodium including digestion and calculations)
Ethanol content (pyknometric)
bitter units
Original wort content
Diacetyl (beer)
Ochratoxin A
Heavy metals (lead, cadmium, mercury)
Glyphosate
Sample preparation Microbiology
Coliform bacteria
Foreign yeasts and beer lactobacilli - Chocolate
Chocolate
Milk Chocolate Package „S“
Declaration
Sensory
Total content
Total fat
Lactose enzymatic
Methyl butyrate
Caffeine + Theobromine
Digestion
Heavy metals (Cadmium)
Sample preparation Microbiology
Total mesophilic count
Enterobacteriacea
E. coli
Salmonella spp. in 250 gMilk Chocolate Package „M“
Declaration
Sensory
Total content
Nutritional value analysis big 8 (determination of dry matter, fat, protein, ash, dietary fiber, total sugar, sodium incl. digestion, fatty acid Spectrum and calculations)
Lactose enzymatic
Sucrose
Methyl butyrate
Caffeine + Theobromine
Digestion
Heavy metals (Cadmium)
Sample preparation Microbiology
Total mesophilic count
Enterobacteriacea
E. coli
Salmonella spp. in 250 gWhite chocolate Package „S“
Declaration
Sensory
Total content
Total fat
Lactose enzymatic
Methyl butyrate
Sample preparation Microbiology
Total mesophilic count
Enterobacteriacea
E. coli
Salmonella spp. in 250 gWhite chocolate Package „M“
Declaration
Sensory
Total content
Nutritional value analysis big 8 (determination of dry matter, fat, protein, ash, dietary fiber, total sugar, sodium incl. digestion, fatty acid spectrum and calculations)
Lactose enzymatic
Methyl butyrate
Sample preparation Microbiology
Total mesophilic count
Enterobacteriacea
E. coli
Salmonella spp. in 250 gDark Chocolate Package „S“
Declaration
Sensory
Total content
Total fat
Caffeine + Theobromine
Digestion
Heavy metals (Cadmium)
Sample preparation Microbiology
Total mesophilic count
Enterobacteriacea
E. coli
Salmonella spp. in 250 gDark Chocolate Package „M“
Declaration
Sensory
Total content
Nutritional value analysis big 8 (determination of dry matter, fat, protein, ash, dietary fiber, total sugar, sodium incl. digestion, fatty acid spectrum and calculations)
Caffeine + Theobromine
Lactose enzymatic
Sucrose
Digestion
Heavy metals (Cadmium)
Sample preparation Microbiology
Total mesophilic count
Enterobacteriacea
E. coli
Salmonella spp. in 250 g - Cocoa
Cocoa
Package "S"
Declaration
Sensory test (nonprepared and in infusion)
Total content
Caffeine + Theobromine
Aflatoxins
Sample preparation Microbiology
Total mesophilic count
Enterobacteriaceae
E. coli
Salmonella in 250gPackage "M"
Declaration
Sensory test (nonprepared and in infusion)
Total content
Total fat
Caffeine + Theobromine
Aflatoxins
Digestion
Heavy metals: Cadmium
Mineral Oil Components
Sample preparation Microbiology
Total mesophilic count
Enterobacteriaceae
E. coli
Salmonella in 250g - Coffee
Coffee
Package "S"
Declaration
Sensory test (nonprepared and in infusion)
Total content
Acrylamid
Furan
Ochratoxin A
Sample preparation Microbiology
Yeasts and Mould fungiPackage "M"
Declaration
Sensory test (nonprepared and in infusion)
Total content
Water content (Karl-Fischer)
Acidity level
Coffein
Acrylamid
Furan
Ochratoxin A
Glyphosate
Sample preparation Microbiology
Yeasts and Mould fungi - Cold Brew Coffee
Cold Brew Coffee
Package "S"
Declaration
Sensory test
Total content
Density (20°C)
Acrylamid
Ochratoxin A
Sample preparation Microbiology
Total mesophilic count
Pseudomonas
Enterobacteriaceae
E. coli
Coagulase-positive Staphylococci
Bacillus cereus
Yeasts and Mould fungi
Listera monocytogenes in 25g
Salmonella in 25g - Edible Oil
Edible Oil
Package "S"
Declaration
Sensory Olive Oil
Total content
Density (20°C)
Fatty acid spectrum (without extraction)
Peroxide value from fat
Acid value from fat
Pesticides for oil
Digestion
Heavy metals (Lead, Cadmium)
Sample preparation Microbiology
Total mesophilic count
Enterobacteriaceae
E. coli
Yeasts and Mould fungi
Salmonella spp. in 25 gPackage "M"
Declaration
Sensory Olive Oil
Total content
Density (20°C)
Fatty acid spectrum (without extraction)
Water content (Karl-Fischer)
Peroxide value from fat
Acid value from fat
Pesticides for oil
Digestion
Heavy metals (Lead, Cadmium)
Plasticizers
PAK
3-MCPD und Glycidyl
Total mesophilic count
Enterobacteriaceae
E. coli
Yeasts and Mould fungi
Salmonella spp. in 25 g - Energydrinks
Energydrinks
Package "S"
Declaration
Sensory test
Total content
Density (20°C)
Brix
pH-value
Total acids, calculated as citric acid
Caffeine
Taurine
Sample preparation Microbiology
Total mesophilic count
E .coli
Yeasts and Mould fungiPackage "M"
Declaration
Sensory test
Total content
Density (20°C)
Nutritional value analysis according to LMIV without fatty acid spectrum (determination of dry matter, fat, protein, ash, total sugar, sodium incl. digestion and calculations)
Brix
pH-value
Total acids, calculated as citric acid
Caffeine
Taurine
Vitamin B1/B2/B6
Sample preparation Microbiology
Total mesophilic count
E .coli
Yeasts and Mould fungi - Flour
Flour
Package "S"
Declaration
Sensory
Total content
Ash (flour type)
Dry matter
Digestion
Heavy metals (Lead, Cadmium)
Mycotoxin screening (Aflatoxine, Deoxynivalenol, Ochratoxin A, Zearalenon)
Sample preparation Microbiology
Total mesophilic count
E. coli
Bacillus cereus
Moulds
Salmonella spp. in 25 gIn the case of rye, additional testing is carried out:
Ergot alkaloids
Package "M"
Declaration
Sensory
Total content
Nutritional value analysis according to LMIV (determination of dry matter, fat, protein, ash, dietary fiber, total sugar, sodium incl. digestion, fatty acid spectrum and calculations)
ash (flour type)
Dry matter
Heavy metals (Lead, Cadmium)
Mycotoxin screening (Aflatoxine, Deoxynivalenol, Ochratoxin A, Zearalenon)
Chlormequat und Mepiquatchlorid
Glyphosate
Pesticides
Probenvorbereitung Mikrobiologie
Total mesophilic count
E. coli
Bacillus cereus
Moulds
Salmonella spp. in 25 gIn the case of rye, additional testing is carried out:
Ergot alkaloids
- Fruit Spread
Fruit Spread
Package "S"
Declaration
Sensory test
Total content
Brix
Sample preparation Microbiology
Total mesophilic count
Osmophilic yeasts
Mould fungiPackage "M"
Declaration
Sensory test
Total content
Brix
pH value
Nutritional value analysis according to LMIV without fatty acid spectrum (determination of dry matter, fat, protein, ash, dietary fibres, sugar differentiation, total acidity, sodium incl. digestion and calculations)
Diacetin und Triacetin
Pesticides
Heavy metals (Lead, Cadmium)
Preservatives: sorbic acid and benzoic acid
Sample preparation Microbiology
Total mesophilic count
Osmophilic yeasts
Mould fungi - Honey
Honey
Package "S"
Declaration
Sensory test
Total content
Water content in honey
Pollen analysis
HMF content
Pesticides
Sample preparation Microbiology
Osmopholic yeasts
Mould fungiPackage "M"
Declaration
Sensory test
Total content
Water content in honey
Glucose, fructose and sucrose
Conductivity, electrical
Free acids
Pollen analysis
HMF content
Diastase number
Proline
Invert number
Pesticides
Glyphosate
Pyrrolizidine alkaloids (28 substances)
Falsification, isotope analysis, 13C-IRMS
Residues of bee medicaments
GMO Screening NOS, 35S, FMV
Bee repellents
Sample preparation Microbiology
Osmopholic yeasts
Mould fungi - Juices
Juices
Package "S"
Declaration
Sensory test
Total content
Density (20°C)
pH-value
Brix
Total acids, calculated as citric acid
Sample preparation Microbiology
Total mesophilic count
Lactic-acid-producing bacteria
Yeasts and Mould fungi
Spoilage agent fruit juice, aerobic
Spoilage agent fruit juice, CO2For juices with apples, there is an additional test:
Patulin
Package "M"
Declaration
Sensory test
Total content
Density (20°C)
Nutritional value analysis big 8 without fatty acid spectrum (determination of dry matter, fat, protein, ash, dietary fiber, total acid, total sugar, sodium incl. digestion and calculations)
pH-value
Brix
Total acids, calculated as citric acid
Ethanol content (enzym.)
Volatile acid
Lactic acid D- and L
Glucose, fructose and sucrose
Pesticides
Sample preparation Microbiology
Total mesophilic count
Lactic-acid-producing bacteria
Yeasts and Mould fungi
Spoilage agent fruit juice, aerobic
Spoilage agent fruit juice, CO2For juices with apples, there is an additional test:
Patulin
- Lemonade
Lemonade
Package "S"
Declaration
Sensory test
Total content
Density (20°C)
Brix
pH-value
Total sugar
Total acids, calculated as citric acid
Total mesophilic count
Lactic-acid-producing bacteria
Yeasts and Mould fungi
Spoilage agent fruit juice, aerobic
Spoilage agent fruit juice, CO2For ginger products, there are additional tests:
Mykotoxinscreening (Aflatoxin, Ochratoxin A)
For products with apple/pear, there is an additional test:
Patulin
- Nuts
Nuts
Package „S“
Declaration
Sensory
Total content
Aflatoxins
Sample preparation Microbiology
Total mesophilic count
Enterobacteriaceae
E. coli
Moulds
Salmonella spp. in 25 gPackage „M“
Declaration
Sensory
Sensory error according to UN/ECE standard
Total content
Nutritional value analysis big 8 (determination of dry matter, fat, protein, ash, dietary fiber, total sugar, sodium incl. digestion, fatty acid spectrum and calculations)
Sulphurous acid, calculated as sulfur dioxide
Peroxide value (incl. Insulation)
Acid value (incl. Insulation)
Dithiocarbamates
Methyl bromide calculated as bromide
Aflatoxins
GMO Screening NOS, 35S, epsps
Heavy metals (Lead, Cadmium, Mercury)
Pesticides
Sample preparation Microbiology
Total mesophilic count
Enterobacteriaceae
E. coli
Moulds
Salmonella spp. in 25 g - Pasta
Pasta
Package "S"
Declaration
Sensory test (raw and prepared)
Total content
Sample preparation Microbiology
Total mesophilic count
Enterobacteriaceae
E. coli
Yeasts and Mould fungi
Coagulase positive staphylococci
Sulphite reducing clostridia
Salmonella spp. in 25 gEgg pasta:
Cholesterol
Dry weightPackage "M"
Declaration
Sensory test (raw and prepared)
Total content
Degree of swelling Pasta
Decoction loss pasta
Nutritional value analysis big 8 (determination of dry matter, fat, protein, ash, dietary fiber, total sugar, sodium incl. digestion, fatty acid spectrum and calculations)
Common wheat content
Glyphosate
Mycotoxin screening (Deoxynivalenol, Zearalenone)
Sample preparation Microbiology
Total mesophilic count
Enterobacteriaceae
E. coli
Yeasts and Mould fungi
Coagulase positive staphylococci
Sulphite reducing clostridia
Salmonella spp. in 25Egg pasta:
Cholesterol
Dry weight - Rice
Rice
Package "S"
Declaration
Sensory test (raw and prepared)
Total content
Mycotoxin screening (Aflatoxin, Ochratoxin A)
Digestion
Heavy metals ( Lead, Cadmium)
Inorganic Arsenic
Sample preparation Microbiology
Total mesophilic count
Enterobacteriaceae
E. coli
Bacillus cereus
Yeasts and Mould fungi
Salmonella spp. in 25 gPackage "M"
Declaration
Sensory test (raw and prepared)
Total content
Nutritional value analysis according to LMIV (determination of dry matter, fat, protein, ash, dietary fiber, total sugar, sodium incl. digestion, fatty acid spectrum and calculations)
PAK
Mineral oil components
Mycotoxin screening (Aflatoxin, Ochratoxin A)
Heavy metals (Lead, Cadmium, Mercury)
Inorganic Arsenic
Glyphosate
Pesticides
Sample preparation Microbiology
Total mesophilic count
Enterobacteriaceae
E. coli
Bacillus cereus
Yeasts and Mould fungi
Salmonella spp. in 25 gFor basmati rice:
Authentication of Basmati rice
- Sauces
Sauces
Package "S"
Declaration
Sensory
Total content
Density (20°C)
Sample preparation Microbiology
Incubation, 14 days at +37 °C
Total aerobic count
Anaerobic mesophilic countFor products with tomatoes, additional testing is carried out:
Alternarioxin + Tenuazonic Acid
Package "M"
Declaration
Sensory
Total content
Density (20°C)
Nutritional value analysis according to LMIV (determination of dry matter, fat, protein, ash, fibre, total acid, total sugar, sodium incl. digestion, fatty acid spectrum and calculations)
Viscosity, food, 20°C
Sample preparation Microbiology
Incubation, 14 days at +37 °C
Total aerobic count
Anaerobic mesophilic countFor products with tomatoes, additional testing is carried out:
Alternarioxin + Tenuazonic Acid
- Spices & Mixed Spices
Spices & Mixed Spices
Package "S"
- Declaration
- Sensory test
- Total content
- Water content (Karl-Fischer)
- Ash
- Hydrochloric acid unsoluble minerals
- Mycotoxin screening (Aflatoxins, Ochratoxin A)
- Sample preparation Microbiology
- E. coli
- Bacillus cereus
- Clostridium perfringens
- Mould fungi
- Salmonella spp. in 25g
For seasoning salts, an additional analysis is carried out:
- Sodium chloride
For herbal spices, an additional analysis is carried out:
- Pyrrolizidine alkaloids (28 substances)
Package "M"
- Declaration
- Sensory test
- Total content
- Nutritional value analysis according to LMIV (determination of dry matter, fat, protein, ash, total sugar, sodium incl. digestion, fatty acid spectrum and calculations)
- Water content (Karl-Fischer)
- Essential oils
- Hydrochloric acid unsoluble minerals
- Irradiation detection by means of thermoluminescence
- Heavy metals (Lead, Cadmium, Mercury)
- Mycotoxin screening (Aflatoxins, Ochratoxin A)
- Mineral oil components
- PAK
- Pesticides
- Sample preparation Microbiology
- E. coli
- Bacillus cereus
- Clostridium perfringens
- Mould fungi
- Salmonella spp. in 25g
For seasoning salts, an additional analysis is carried out:
- Sodium chloride
For herbal spices, an additional analysis is carried out:
- Pyrrolizidine alkaloids (28 substances)
- Spirits
Spirits
Gin & Grain „S“
Declaration
Sensory test
Total content
Density (20°C)
Ethanol content (pyknometric)
ExtractRum & Vodka „S“
Declaration
Sensory test
Total content
Density (20°C)
Ethanol content (pyknometric)Liquor „S“
Declaration
Sensory test
Total content
Density (20°C)
Ethanol content (pyknometric)
Total sugar
For cream liqueur additionally:
Total fat
Methyl butylrate
Sample Preparation Microbiology
Enterobacteriaceae
E. coli
Coagulase positive staphylococci
Yeasts and moulds
Listeria monocytogenes in 25g
Salmonella in 25g
For egg liqueur additionally:
Cholesterol mg/100g
Sample Preparation Microbiology
E. coli
Coagulase positive staphylococci
Bacillus cereus
Yeasts and Mould fungi
Salmonella in 25gFruit Brandy „S“
Declaration
Sensory test
Total content
Density (20°C)
Ethanol content (pyknometric)
Extract
Methanol - Tea
Tea
Package "S"
Declaration
Sensory test (nonprepared and in infusion)
Total content
Pyrrolizidine alkaloids (28 substances)
Pesticides
Sample preparation Microbiology
Total mesophilic count
E. coli
Coagulase positive Staphylococci
Bacillus cereus
Sulfitreduzierende Clostridien
Yeasts
Salmonella in 25gFor green and black tea, there is an additional test:
Caffein
For tea with liquorice, there is an additional test:
Glycyrrhizin
Package "M"
Declaration
Sensory test (nonprepared and in infusion)
Total content
Foreign components
Water soluble tea components in dry matter
Dry matter
Ash insoluble in hydrochloric acid
Essential oils
Ochratoxin A
Digestion
Heavy metals (lead, cadmium)
Pyrrolizidine alkaloids (28 substances)
Pesticides
PAK
Perchlorate and chlorate
Glyphosate
Sample preparation Microbiology
Total mesophilic count
E. coli
Coagulase positive Staphylococci
Bacillus cereus
Sulfitreduzierende Clostridien
Yeasts
Salmonella in 25gFor green and black tea, there is an additional test:
Caffein
For tea with liquorice, there is an additional test:
Glycyrrhizin
- Vinegar
Vinegar
- Declaration
- Sensory Olive Oil
- Total content
- Density (20°C)
- Ethanol enzymatic
- pH value
- Total acids, calculated as acetic acid
- Sulphurous acid (Monier Williams)
- Brix
- Samplepreparation Microbiology
- Total mesophilic count
- Enterobacteriaceae
- Yeasts and Mould fungi
For Crema di Balsamico, additional testing is carried out:
- Total sugar
- Wine & Champagne
Wine & Champagne
Package "S"
Declaration
Sensory test
Total content
Density (20°C)
Total sulphurous acid, calculated as sulphur dioxide
Ethanol content (pyknometric)
ExtractPackage "M"
Declaration
Sensory test
Total content
Density (20°C)
ph-value
Free sulphurous acid
Total sulphurous acid, calculated as sulphur dioxide
Ethanol content (pyknometric)
Total sugar
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