Milk & Milk Products, Animal Feed, Spices & Condiments, Vegetable Oil & Fats, Herbal Products, Sugar & Confectionery, Meat & Fish Products, Cereal & Cereal Products, Tea & Coffee, Fruit Juices, Alcoholic Drinks & Beverages.
Nutritional Values
Analysis of essential nutrients and composition
Nutraceutical Products
Analysis of essential nutrients and composition
Residual Pesticides
Detection & Quantification of pesticides residues
Heavy Metals
Testing for toxic metals and contaminants
Vitamins & Minerals
Measurement of vitamins & minerals contents
Microbiology Analysis
Detection of harmful organisms
Fatty Acid Profile
Analysis of fatty acid and oil composition
Mycotoxins
Testing of mycotoxins & related toxins
Shelf Life Study
Evaluation of product stability & Shelf Life
Food Additives
Detection & Testing
NOTS
Notification of Test Results for Surveillance
Adulteration in Food
Detection of Adulteration & Authenticity check
Why Choose Us?
Accredited & Certified Laboratory
Advanced Testing Laboratory
Expert & Experienced Team
Reliable & Accurate Resuts
Timely Reports & Results
| Nutritional Values | Nutraceutical Products | Residual Pesticides | Heavy Metals | Vitamins & Minerals | Fatty Acid Profile | Mycotoxins | Shelf Life Study | Food Additives | NOTS | Adulteration in Food | Microbiology Analysis |
| Energy | Proximate Analysis: Evaluation of energy, proteins, total fats, carbohydrates, total sugars, and dietary fibe | Organochlorines: Compounds such as DDT, Aldrin, Lindane, and Endosulfan. | Lead (Pb) | itamins: Vitamin A (Retinol/RE), Vitamin D, Vitamin E, Vitamin K, Vitamin C, and the B-Complex group B1, B2,B3, B5,B6, B7,B9/Folic Acid, and B 12. | Saturated Fatty Acids (SFAs) | otal Aflatoxins & Aflatoxin \(B_{1}\): Monitored heavily in cereals, pulses, spices, and nuts. | . Microbiological Parameters | Preservatives: Analysis includes maximum limits for benzoic acid, sorbic acid, sulphur dioxide, propionic acid, and nitrites using methods like HPLC and Spectrophotometry. | Plant Toxins: Found in botanicals, oils, and honey. | Milk and Dairy Products | |
| Protein | Vitamins & Minerals: Quantification of specific vitamins (e.g., Vitamin A, B-complex, C, D, E) and minerals (e.g., calcium, iron, zinc). The individual nutrient content must meet or exceed the recommended daily allowance (RDA). | Organophosphates: Common compounds like Chlorpyrifos, Malathion, and Monocrotophos. | Arsenic (As) | Minerals: Calcium (Ca), Iron (Fe), Zinc (Zn), Magnesium (Mg), Phosphorus (P), Potassium (K), Sodium (Na), Copper (Cu), and Manganese (Mn). | Profiles typically analyze the following carbon-chain lengths (from Short to Long): | Aflatoxin \(M_{1}\): Specifically targeted for dairy products. | Evaluates for spoilage and pathogenic organisms to guarantee the product is safe for consumption. [1, 2, 3, 4] | Sweeteners: Limits and qualitative detection of non-nutritive artificial sweeteners such as aspartame, saccharin, acesulfame-K, and cyclamates. | Hydrocyanic acid | Parameters Tested: Added water, starch, urea, detergents, synthetic colors, and foreign fats. | Indicator Organisms: Includes Total Coliforms, Escherichia coli (E. coli), and Enterococci, which signal potential fecal contamination or poor sanitation. |
| Total Fat | Standardization and assaying of specific marker compounds, amino acids, fatty acids (SFA, MUFA, PUFA, Omega-3), and plant-based | Synthetic Pyrethroids: Permethrin, Cypermethrin, and Deltamethrin. | Cadmium (Cd) | Fortificants: Specific tests are conducted to check that products mandated for fortification (like edible oil, milk, wheat flour, and rice) meet FSSAI’s precise minimum and maximum limits for Iron, Folic Acid, and Vitamin B12 | Butyric acid C4:0 | Other Mycotoxins: toxins like Patulin (found in apples/apple juice) and Deoxynivalenol (DON) (common in grains) | Total Plate Count (TPC) / Aerobic Plate Count | Colors: Identification and estimation of permitted natural and synthetic food colors. Testing also checks for the illegal presence of restricted or toxic oil-soluble dyes (e.g., Sudan Red in spices and oils). | Agaric acid | Testing Methods: Lactometer readings for density; chemical tests (like Iodine or Silver Nitrate tests) to detect heavy starch, urea, and detergents. For ghee, High-Performance Liquid Chromatography (HPLC) detects vegetable fat adulteration. | Specific Pathogens: Tests for harmful bacteria such as Salmonella spp., Listeria monocytogenes, Vibrio cholerae, Bacillus cereus, and Clostridium perfringens. |
| Carbohydrate | Heavy Metals: Testing for toxic elements including Lead (\(Pb\)), Arsenic (\(As\)), Cadmium (\(Cd\)), and Mercury (\(Hg\) | Carbamates: Carbaryl, Carbofuran, and Methomyl. | Mercury (Hg) & Methyl Mercury | Caproic/Caprylic/Capric acids C6:0 to C10:0 | Yeast and Mold Count | Antioxidants: Quantitative and qualitative determination of preservatives like BHA, BHT, and gallates. | Other Toxins: | 2. Spices and Condiments | Yeast and Mold: Evaluates spoilage in dairy, bakery, and dried products | ||
| Sugars | Microbiological Safety: Ensuring the absence of harmful pathogens such as Salmonella, Listeria monocytogenes, E. coli, Staphylococcus aureus, and limits for Total Plate Count (TPC), yeasts, and molds | Herbicides & Fungicides: Glyphosate, Atrazine, and Hexaconazole. | Copper (Cu) | Lauric Acid C12:0 | Pathogens: E. coli, Salmonella, Listeria monocytogenes, Staphylococcus aureus | Patulin (typically in fruit and apple products) | Parameters Tested: Artificial dyes (e.g., Rhodamine B, Metanil yellow), foreign starches, and cheaper substitutes (e.g., papaya seeds in black pepper, exhausted cloves). | ||||
| Dietary Fiber | Fumigants: Ethylene Oxide and its derivative 2-Chloroethanol (often tested in spices and dry commodities) | Tin (Sn) (especially in canned foods) | Myristic Acid C14:0 | Coliforms [1, 2, 3] | Hypericine | Testing Methods: Water-suspension tests to watch for unnatural dye leaching; chemical reagents (like hydrochloric acid) for color reactions. | |||||
| Sodium | Zinc (Zn) | Palmitic Acid C16:0 | 2. Chemical Parameters | Saffrole | 3. Oils and Fats | ||||||
| Saturated Fatty Acids | Chromium (Cr) | Stearic Acid C18:0 | Monitors degradation, nutritional stability, and oxidative rancidity. [1, 2] | Deoxynivalenol | Parameters Tested: Argemone oil, mineral oils, rancidity, and blending with cheaper, unpermitted oils. | ||||||
| Monounsaturated Fatty Acids (MUFA) | Nickel (Ni) | Arachidic/Behenic/Lignoceric acids C20:0 to C24:0 | pH and Acidity (including alcoholic acidity) | Testing Methods: Saponification value, Iodine value, and specific thin-layer chromatography (TLC) to pinpoint harmful toxic oils like Argemone | |||||||
| Polyunsaturated Fatty Acids (PUFA) | 2. Unsaturated Fatty Acids (UFAs) | Moisture Content and Water Activity (\(a_{w}\)) | |||||||||
| Trans-fatty Acids | Tests map the presence and ratio of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs): | Peroxide Value (PV) and Free Fatty Acids (FFA) for lipid oxidation | |||||||||
| Cholesterol | MUFAs: Palmitoleic acid C16:1, Oleic acidC18:1, Eicosenoic acid C20:1 | Protein and Vitamin degradation (where applicable) [1, 2, 3] | |||||||||
| Potassium | PUFAs: Linoleic acid C18:2, Linolenic acid C18:3 | 3. Sensory/Organoleptic Attributes | |||||||||
| Iron | 3. Detection of Trans-Fatty Acids (TFAs) | Determines consumer acceptability and detects early stages of spoilage. [1, 2] | |||||||||
| Calcium | Tests measure the composition of trans-isomers (like elaidic acid, C18:1 trans to ensure | Taste, Flavor, and Aroma | |||||||||
| Vitamins | 4. Adulteration and Purity Markers | Color and Texture/Consistency [1, 2] | |||||||||
| specific tests via GLC to trace unusual fatty acids: | 4. Packaging Compatibility | ||||||||||
| Test for Animal Body Fat: Microscopic examination of fat crystals and separation of cholesterol using Reversed-Phase Thin Layer Chromatography (TLC) to detect animal fats in vegetable oils. | Tests the interaction between the food product and its packaging materia | ||||||||||
| Triglyceride Profiling: Evaluates the structure of fat molecules |