Food Testing Services

Leading of Baby Food Testing Services, Bakery Product Testing Services, Biscuit Testing Services, Butter Testing Services, Cake Testing Services, Ghee Testing Services, Honey Testing Services, Jaggery Testing Services, Kattha Testing Services, Khoya Testing Services, milk products testing services, Milk Testing Services, Packed Food Testing Services, Paneer Testing Services, Pulses Testing Services and Spice Testing Services from Delhi.

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Infant food should always be detected for potentially hazardous food handling practices and the prevention of infant disease. Food poisoning is a severe health concern, especially for infants and children. Because their immune systems are not developed enough to fend off foodborne bacterial infections, infants and young children are more vulnerable to foodborne disease. Baby food testing service


deserves the greatest quality baby food available, and policymakers know that due to their low body weight and higher sensitivity, specific steps must be taken to assure their safety. Many baby food testing service measures will verify that these demanding criteria are met.


Toxic residues from cultivation or processing must be minimised significantly more in infant food items than in other food products.

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The confectionery things usually comprise of ice-creams, chocolates, cocoa merchandise, and sugar merchandise like foam wafers, candies, jelly merchandise, fruit gums, biscuit, chocolate, pastry, pickle, jam, sweet, honey, etc. we tend to adopt testing techniques relying upon the class of confectionery item.

 

This bakery product testing service analyzes the confectionery things for the following microorganism parameters:

  • Coliforms and E. coli
  • Total colony-forming units
  • Yeast and mildew
  • Alcoholic acidity
  • Fat

Confectionery testing is vital to stay checked on the adulteration within the merchandise. To extend the market price, an entire analysis report with all the nutrition content and additives gifted within the confectionery item is needed to befit the labeling.

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Obesity (BMI >30) and accompanying health concerns, particularly coronary heart disease (CHD), are undeniably a public health concern. The goal of this study was to improve a classic biscuit by adding vitamin B6, vitamin B12, folic acid, vitamin C, and prebiotic fiber while reducing salt and sugar.


Biscuit testing services are popular and helpful for both children and adults.


All firms are expected to implement quality processes to ensure that their products satisfy a minimal level, whether that standard is set by general expectations or by authorities. Medical device makers are naturally held to a higher standard than producers in most other markets. Various regulators have established frameworks that establish minimum levels of quality in the design and production of medical devices, the Food and Drug Administration (FDA) is the primary regulator of medical device quality through their umbrella approach to good manufacturing practises (GMP).

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Butter testing service has Direct and indirect methods that can be used to calculate the fat content of butter. Indirect (fat-by-difference) methods calculate the fat content by subtracting the non-fat portion of the butter from 100 percent. Direct methods measure fat directly. To determine fat by difference, essentially two distinct groups of approaches have been used. One category of approaches is based on the notion of physically separating the entire non-fat part from the fat and then volumetrically determining the total non-fat portion. The other group of procedures, known as gravimetric methods, determines the moisture and solids-not-fat (SNF) components of the butter independently. A variety of test approaches have been published for the direct assessment of fat in butter. Refractometric and weighing methods, saponification processes, and filtering are examples of these.

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Don’t overcook! This warning is frequently mentioned in a cake recipe’s instructions. But, being the cynic, when it comes to conventional baking wisdom, one wanted to know if leaving a cake in the oven for a few extra minutes might truly harm it. One decided to put this admonition to the practical and scientific test to see how narrow the window of baking perfection was.

 

Before one gets into the specifics of the experiment, consider what occurs while a cake bakes. Cake baking is a complicated symphony of operations that occurs in a series of overlapping and sequential stages. Cake making is divided into three stages. It is necessary for growth, setting, and browning to occur. A cake testing service is a good option.

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Food Type Dairy Unit
Mode of Report Soft Copy, Hard Copy
Place of Testing In Laboratory
Payment Mode Online / Offline

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Heat Test: during all the best way you’ll be able to use to search out impurity of drawn butter is by heating a teaspoon of drawn ghee in a vessel. If drawn butter melts like a shot and turns dark brown, then it’s pure drawn ghee. If it takes time to soften and turns yellow, then it’s adulterated.


Palm test: Take a teaspoon of drawn ghee to your palm and if drawn ghee melts in your palm by itself, then it’s pure. Pure drawn ghee melts on the vital sign.


Double-boiler methodology check: to envision if the drawn butter contains traces of oil, soften the drawn butter into a glass jar employing a double saucepan methodology and pour it into the glass jar, place the jar within the refrigerator a few times. If drawn ghee and oil solidify during a separate layer, then drawn butter is adulterated else drawn butter is pure.


Check of vegetable oil: Take a teaspoon of unfrozen drawn ghee from a clear bottle. Add a pinch of sugar, shut the instrumentation, and shake it. Let it symbolize 5 minutes. If a red color seems at the heart of vessels, then drawn butter contains oil.

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Mode of Report Soft Copy, Hard Copy
Place of Testing In Laboratory
Service Duration 1-5 Days
Application Type Industrial

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At Economic Testing and Research Laboratory, we provide honey testing services, checking for moisture and sugar levels, measuring manuka content (if any), and, most crucially, testing for potentially fatal tutin contamination are all part of making sure your honey is ready to sell. The fakest honey is made by mixing a small amount of real honey with other sugary syrups derived from sugarcane, corn, or rice, and heavily processing the mixture. Unlike natural, raw honey, which is harvested from honeycombs and only minimally removed by filtration bits of wax and honeycomb debris, most fake honey is made by mixing a small amount of real honey with other sugary syrups derived from sugarcane, corn, or rice, and heavily processing the mixture. Honey is mostly made up of sugars, most notably fructose and glucose. Adulteration of honey with sugar syrups was cited as the most common misconduct, followed by misrepresentation of honey's geographical and/or botanical origin.

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Food Type Jaggery
Testing Type Physical & Chemical
Mode of Report Soft Copy, Hard Copy
Place of Testing In Laboratory

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Economic Testing and Research Services, was founded in 2016 to provide a solution to your analytical challenge. We provide routine and non-routine Jaggery Testing Services. We have cutting-edge technologies and a well-developed infrastructure. We have a track record of offering dependable and precise Jaggery Testing Services to top industries in India and beyond. Many initiatives have been completed as a result of our hard effort and consistency. We at Economic Testing and Research Services believe in knowledge exchange, customer value, and understanding their needs, as well as using appropriate technology and methodologies and pursuing innovative solutions to assist you in achieving your goals.

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Product Type Tobacco
Mode of Report Hard Copy, Soft Copy
Place of Testing In Laboratory
Service Mode Offline

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Kattha is an astringent, cooling, and digestive herb that can help with sore throats, mouths, and gums, as well as cough and diarrhoea. Externally, it's used as an astringent and cooling treatment for ulcers, boils, and skin eruptions. The FSSAI's essential requirements help in the maintenance of the product standard, which requires Kattha to be tested for quality. Economic Testing and Research Services, was founded in 2016 to provide a solution to your analytical challenge. We provide routine and non-routine Kattha Testing Services. We have cutting-edge technologies and a well-developed infrastructure. We have a track record of offering dependable and precise Kattha Testing Services to top industries in India and beyond.

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Khoya is used in a variety of Indian sweets, including barfis, pedals, milk cake, kalakand, and halwas, due to its versatility.


Khoya, commonly known as mawa, is the main ingredient in practically all sweets. There is always a question about its purity, as we frequently hear about significant adulteration during Diwali. The FSSAI has established certain methods for determining the cleanliness of khoya. One of these is the simplest approach recommended by the Food Standards and Safety Authority of India (FSSAI) for determining the quality of khoya. Simply add a teaspoon of khoya to a cup of hot water from the package you purchased at the market. Now add a few drops of iodine to the cup. If the khoya turns blue after being exposed to iodine, it has been tainted with starch. If it doesn't, it's safe to use. Under the supervision of a family member, such exams can be difficult and erroneous. Thus, Economic Testing and Research Services provide you with Khoya Testing Services. The tests are reliable, scientific, and 100% accurate.

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Price : 500.00 - 5,000.00 / unit
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The dairy products testing service examines a sample of milk and other dairy products for nutritional value and, if necessary, adulteration. All dairy products and milk are tested following the regulatory organisations' standards.


Milk is used to make a variety of products, thus its quality is critical to their market worth. There are regulatory authorities that monitor the quality of dairy products and milk for adulteration. To gain market value, it is, therefore, necessary to submit a milk testing report that includes all nutritional components and additives. Milk, butter, ghee, paneer, and halwa are all tested as part of the Milk Products Testing Services at Economic Testing and Research Services.

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Milk proteins, lipids, lactose, and numerous vitamins and minerals are found in liquid dairy products made from the milk of mammals such as cows, buffaloes, goats, sheep, and other milk-producing livestock. PerkinElmer has earned a reputation as a trusted and valued partner for dairy testing laboratories, from incoming ingredient testing through completed product quality verification, thanks to its dependable analytical solutions and global support and services. Compositional testing, Veterinary Residues, Contaminant Testing, Adulterant Testing, and Pathogen Testing are all options for milk testing services depending on the factor you want to test. Because of the nutritional balance of the components that make up milk, it has a particularly high nutritional value. Depending on the season of lactation and food, the composition varies between animal species and breeds within the same species, as well as from one dairy to the next. Consistent milk composition measurement provides greater insights into overall herd health, allowing farmers to enhance milk composition and the total milk yield of their herds selectively.

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For working adults and school-aged children, pre-packaged foods are the preferred option. Carbohydrates, proteins, and lipids can all be detected using various techniques. They entail introducing a reagent to a food sample that changes colour based on the presence of biological molecules. Before adding the reagent, it may be required to crush the food or add water to the food. When evaluating food components, it's also important to consider the state of the raw resources. That is, it is the properties of food that determine how it is processed. To put it another way, packed food testing services and safety analysis from Economic Testing and Research Services are vital not only for quality but also for care and inspection.

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Paneer is a well-known vegetarian dish that is a mainstay in many Indian households. There is a lot of misunderstanding and scepticism about the quality of paneer. Further investigation revealed that the falsified paneer blocks are created by heating a mixture of milk powder, palmolein oil, Glyceryl Monostearate (GMS) powder (a cake emulsifier), and milk. The GMS powder is added to soften the dough that is later sold as a paneer. As paneer is a milk product, it is vital to check its purity because milk can be readily contaminated. Thus we at Economic Testing and Research Services bring to you paneer testing services.

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We provide a wide range of inspection and pulses testing services for all types of pulses, such as chickpeas, lentils, and dry beans, to our clients.


From the field to the port, we assist our clients in avoiding potential product shortages, as well as quality and traceability difficulties that may emerge during the pulse transaction. We also safeguard our clients' interests by verifying that shipments adhere to contractual specifications or industry norms.


We operate in key markets across the world, providing a diverse range of custom-tailored services for shipments at every level of the supply chain. For agricultural clients, we can provide trustworthy and dependable conformity evaluation and certification services.

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Pesticide contamination, genuine nutritional content, and heavy metals present in spices are all checked by spice testing services and condiments. These are rigorously tested to ensure that maximum residue limits are met (MRLs). Masala, garlic, ginger paste, coriander powder, curry leaves, cardamom, clove, cumin seed, and spices are among the spices tested.


Spices and condiments are subjected to testing to determine their nutritional value and labelling compliance. Before exporting and importing spices and condiments, all of these spice testing services and reports must be provided.

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