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Nutritional food labeling


It concerns the chemical and microbiological analysis of the samples with analyzes to determine all the elements that make up the nutrition table.
Complete microbiological control (check for the presence or absence of pathogenic microbes and apply to food)
Includes: AMX Anaerobic, Enterobacteriaceae, Coliforms, Escherichia coli, Staphylococcus aureus, Clostridium p., Listeria m., Fungal yeasts, Salmonella sp. or others on a case by case basis
Chemical control Includes: pH, moisture, salt, fat, protein, carbohydrate

Total aflatoxins
(B1, B2, G1, G2)


Aflatoxins are toxic metabolites produced by aspergillus flavus or A. parasiticus in and on food and animal feed. The occurrence of aflatoxins is influenced by certain environmental factors and, therefore, the extent of contamination varies with geographical location, agricultural and agronomic applications, and susceptibility of products to fungal invasion in the pre-harvest, storage, and / or and processing periods. The realization that absolute safety is never achieved has led many countries to try to limit exposure to aflatoxins by imposing regulatory limits on products intended for use as food and feed.
Bio-Shield total ES is an ELISA test used to detect Total Aflatoxin in cereals, spices, cereals and animal feed




Basic olive oil control


Acidity (Acidity is the main criterion for the quality evaluation of olive oil and determines its commercial value.)
Fraud (presence / absence of seed oils)
Peroxides (Peroxides are chemical compounds created by the effect of oxygen on olive oil. Oxidation can be enzymatic or chemical)
K232 (The constant K232 shows us whether our olive oil has been stored in suitable or unsuitable conditions.)
K270 (On the other hand, the constant K270 shows how fresh the olive oil is and is an indication of its authenticity.)






  • Glucose and Fructose control in honey
  • Sucrose control
  • Conductivity measurement
  • Calculation of humidity
  • PH measurement
  • HMF Calculation & Dimension


Measurement of protein in foods


The Kjeldahl method or Kjeldahl digestion in analytical chemistry is a method for the quantification of nitrogen contained in organic matter plus nitrogen contained in inorganic compounds. Using an empirical relationship between Kjeldahl nitrogen content and protein content is an important method for protein analysis.
Measurement of the percentage of protein contained in a food supplement or other food, eg of animal origin, seeds, etc.






Chemical and microbiological analysis

  • pH
  • Fat
  • Proteins
  • Lactose
  • Added Water
  • ΣΥΑΛ
  • antibiotics
  • OHM