Candies, cakes, biscuits, bread, instant drink mixes, pastries, chocolates, cupcakes, artificial sweeteners, flavours, and other additives are all examples of bakery and confectionery products. Along with changes in modern lifestyle, the bakery and confectionery products market is increasing at a rapid pace. As a result, testing of bakery and confectionery products for regulatory standards, safety needs, and customer quality assurance is required.
TESTING SERVICES OFFERED By LABS
Chemical Analysis (sulphur dioxide, tocopherols, gum, moisture, sulphated ash, etc.)
Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
Adulterants
Fatty acid profile & Trans fatty acids (MUFA, PUFA, etc.)
Vitamins (Vit. A (as retinol), D, E, K, etc.)
Amino Acid Profile
Minerals (sodium, potassium, chloride, calcium, etc.)
Mycotoxins (total aflatoxin, aflatoxin B1, ochratoxin A, etc.)
Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
Naturally Occurring Toxic Substances (NOTS like hydrocyanic acid, agaric acid, hypercine, etc.)
Melamine
Additives (acesulfame K, benzoic acid, BHA, BHT, etc.)
Pesticide Residues
Sensory Evaluation
Shelf Life Testing
Molecular Testing
Allergens (celery, mollusc, milk, egg, fish, etc.)
GMO Testing
Test for active Components (Qualitative)
ETO and ECH Testing
MCPDs and GE Testing
Food Application and recipe engineering
Radioactive residues
Steroids and Hormone Testing
Dioxins, PCBs, PAHs & Furans