Acidity testing

One aspect of pH testing, is defined as quantifying the acid content in a product. This value influences product taste, shelf life, and overall quality. With acidity testing, producers can fine-tune formulations to meet consumer expectations.

Alcohol testing

Measures the alcohol content in products, especially in beer, wine, and spirits. This testing is required for compliance with legal regulations, optimizing product formulations, and offering consumers consistency in taste and potency.

Algae testing

Is conducted to detect and monitor the presence of algae in water sources used in the production of food and beverages. Algae testing helps ensure the safety and integrity of the final product and contributes to meeting regulatory requirements.

Arsenic testing

Focuses on detecting and quantifying arsenic, a toxic heavy metal, in both raw and finished products. This testing is required to comply with regulations designed to protect public health and safety. Strict testing allows producers to monitor this toxin and maintain product quality.

Ash testing

Is performed by high temperature combustion of the item, removing organic material, and leaving the minerals (ash) behind. Accurate ash determination is critical for labeling compliance, quality control, and accurate product specifications.

Bacteria testing

Is critical to detect and quantify microbial contamination that could compromise product safety and shelf life. Testing is required in both raw and finished products. With strict bacteria testing programs, producers can guard against foodborne illnesses, meet regulatory standards, and maintain product integrity.

Brix testing

Is key for quantifying the soluble sugar content of samples, especially liquids such as fruit juices and other beverages. This testing can determine the overall soluble sugar level. This helps to ensure consistency in quality control, flavor profiles, and formulations.

Calcium testing

Is essential to measure the concentration of this mineral in various products. Accurate measurements are critical to assessing nutritional content and meeting labeling regulations. Of particular importance for dairy products, calcium affects product quality and health benefits.

Calorie testing

Measures the total energy content of a product. This test uses the heat released during product combustion to calculate calorie content. Accurate calorie content is required for nutritional labeling compliance, enabling the consumer to make informed product choices.

Chlorine testing

Is commonly used for disinfection/sanitation so chlorine testing to monitor residual chlorine in water or on equipment is vital. Accurate determination of residual chlorine levels ensures the safety and quality of food products, aids in regulatory compliance, and upholds safe and consumable products.

Color testing

Is used to determine the exact color and vibrancy of products. Color testing allows producers to achieve consistent and appealing colors. Accurate color analysis is an aid to product quality, process integrity, and product consistency from lot-to-lot.

Conductivity testing

Measures the ability of a substance to conduct electricity. Conductivity often indicates the purity of a substance, describing the concentration of dissolved ions in a sample, such as in water or beverages. This testing is crucial to meeting quality control goals, regulatory requirements, and overall product integrity.

Density testing

Is used to confirm concentration and consistency of products. Testing involves determination of volume and weight of a substance to calculate an accurate density. Density is critical to ensuring formulations meet specified standards and are optimized for taste and texture.

Heavy metals testing

is vital to the health and well-being of the consumer. Rigorous testing to detect and quantify heavy metals in products or ingredients must be done to meet quality standards, comply with regulatory standards, and ensure consumer safety.

International Bitterness Units (IBU) testing

In the food and beverage industry is used to determine the bitterness of a beverage, especially beer. This information is critical to maintain consistent flavor profiles and meet consumer expectations. Accurate IBU analysis offers consistent product quality and consumer experience.

Iron testing

Is a crucial component in evaluating the nutritional content of ingredients. Accurate iron analysis allows the producer to meet specific standards, fortify products as desired, and meet regulatory requirements, giving the consumer valuable information regarding food choices.

Lead testing

Detects and quantifies lead, a toxic heavy metal, in products. Lead contamination in products can result in severe consumer health issues. Rigorous, accurate lead testing ensures compliance with safety regulations and standards, and in upholding product quality.

Microtox testing

With bioluminescence of samples exposed to marine bacteria is a rapid and sensitive method to identify the presence of harmful contaminants such as pesticides and pollutants. This testing can quickly evaluate the toxicity of samples, helping to meet food safety and quality control requirements.

Nitrate/nitrite testing

Is critical to the safety and quality of food and beverage products. Nitrate/nitrite additives are common curing and preservative compounds that require accurate analysis to meet regulatory compliance and prevent excess levels that can have a negative health impact on consumers.

Pesticides testing

Is aimed at detecting and quantifying pesticide residues in products, especially raw agricultural products. Pesticide testing helps achieve safety, regulatory compliance, and lessens consumer chemical exposure.

pH testing

Is a fundamental measure of acidity or alkalinity of products. Acidity and alkalinity influence taste, texture, and preservation of food and beverage products. Testing pH is important for product consistency, meeting quality standards, and regulatory compliance.

Residue testing

Detects and quantifies unwanted substances such as pesticides, contaminants, and additives in products. Essential to meet food and beverage regulatory standards, testing ensures producers remain within acceptable limits, protecting the health and safety of consumers.

Sodium testing

Is vital to assess nutritional content and comply with labeling regulations. Sodium levels significantly impact taste and have potential health concerns. Accurate testing of sodium content can lead to improved formulations and give consumers the information needed to control sodium intake.

Specific gravity

Is a measure of the density of a sample compared to water, providing insights into composition and concentration. Commonly used in beverage production, this test indicates sugar content, alcohol levels, and overall product quality and is an aid to consistent formulations.

Starch testing

Gives a percentage present in food and beverage ingredients. Accurate starch content measurement allows optimized formulations. This contributes to nutritional labeling compliance, quality control of the final product, and efficient utilization of raw ingredients.

Sulfur Dioxide (SO2)

Is commonly used in a wide variety of products to protect against spoilage and as a preservative. Especially common in wine production, accurate measurements are required to meet regulatory limits, and to support safety and quality control requirements.

Sugar testing

Quantifies the types and amounts of sugars in the product. Quality control, product consistency, nutritional labeling compliance, and taste require careful monitoring and analysis of sugar content.

Temperature testing

Is a fundamental safety practice ensuring the preservation and quality of products through the entire production, shipping, storage and distribution of food and beverages. Accurate temperature control and monitoring is required to meet regulatory standards for food and beverage products.

Total Kjeldahl Nitrogen (TKN) testing

Measures the total nitrogen in samples, allowing a calculation of protein content. This testing ensures producers can assess the nutritional value of ingredients, generate accurate nutrition labels, meet regulatory standards, and uphold quality control goals.


Measures haze or cloudiness in a liquid caused by suspended particles. Turbidity testing can detect potential issues, indicate overall quality, and contribute to the aesthetics of the final product.

Viscosity testing

Is key to measure the thickness of liquids. This property can influence the flow, texture, and mouthfeel of the product. Accurate viscosity measurement allows manufacturers to maintain product quality, optimize formulations, and meet consumer expectations for texture and consistency.

Volatiles testing

Allows the producer to measure volatiles that contribute to the scent and flavor profile of a product. Especially critical to research and development of flavors and scents, volatiles testing is also important to quality control and reproducible product specifications.

Yeast testing

For detection and quantification is critical to ensure product safety and consistency. Monitoring and maintaining desired strains of yeast for optimum product quality is particularly important in brewing, winemaking, and other fermentation-based processes.

Zinc testing

Quantifies this vital mineral in a sample. Critical to the nutritional value of the product, zinc levels must be tested to ensure compliance with labeling requirements, regulatory limits, and quality control.