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Why Food testing and analysis important in India?

Food product testing is must to be the essential factor of the food manufacturing chain. Food testing is essential because it ensures that the food is safe to consume and follows the requirements of consistency set out in different regulations.

Food testing laboratories determine that any physical, chemical and biological pollutants or risks are not found in the food product like metals, chemicals, pesticides, preservatives, cleaning agents, salmonella, e-coli bacteria, etc.

Numerous techniques can be used for food product testing and reliable information on its protection and nutritional value in SFTS laboratory. Multiple food testing techniques including sensory characteristics, physical characteristics, chemical composition, labeling and packaging, and microbiological and laboratory tests pollutants evaluate the quality of food.

SFTS Lab implements many protocols to assess the consistency of food in our food testing facility. SFTS lab conducts the food safety test as per FSSAI regulation and food testing is accredited by NABL.

Mechanical Testing, Biological Testing and Chemical Testing methods have been performed in the SFTS Laboratory. With the prior experience, SFTS can conclude that these studies often show reliable results.

Manufacturers have been able to determine that the food is being manipulated in the production process and customers have been able to verify the quality of the food.

Impurities and increased use of toxic chemicals and colors are the main reason to perform food testing in India.

Chemical Testing is the process of determining chemical substance and analysis for the various components of the food product, including PH, additives, preservatives, colours, pollutants etc.

Biological Testing is involved in the study of microorganisms that pollute food. This is generally achieved on the raw materials, element and the finished product.

Mechanical testing is conducted to analyze the Opacity, Elongation, Dart impact Resistance, Coefficient of Friction, Bond Strength and etc of the food.

 

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