Testing & Analysis

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Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.

Existing regulations cannot be easily applied to vitamins, minerals and herbs, requiring an innovative approach for safety testing.

Rapid DNA-based methods are increasingly being used by food producers to detect unwanted bacteria in their products.

Food processors sometimes look for alternatives to outsourcing their food safety testing.  

New regulations and HACCP programs require innovative approaches to identify Salmonella contamination.

Food manufacturers are under increased pressure to operate more efficiently and competitively.

Regulations in the EU drive innovations in laboratory testing analyses.  

Testing the quality parameters of food products is critical to the brand of a food business.  

Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.

Dry processing environments are more likely to develop problems from yeast and mold contamination than from other microbes.