Food testing is at the very heart of our expertise as a leading partner to the food industry. Mérieux NutriSciences offers a comprehensive range of microbiology and analytical chemistry tests, including a full spectrum of highly specialized analyses for food contaminants, animal species, allergens and more.
Our food safety and quality analyses are performed by an international network of accredited laboratories, each with a thorough understanding of specific industry requirements.
In addition to the standardized testing services shown below, we also offer a full portfolio of contract research services to guarantee product stability, quality and safety from concept development to retail shelf.
Consumers are increasingly concerned about the quality and nutritional content of food. Nutritional information such as sugar, salt and fat content must be confirmed and validated by analytical techniques in order to be accurately included on labels and packaging.
Food contaminants and residues of pesticides and veterinary drugs in the food supply represent a growing health concern for consumers around the world. Mérieux NutriSciences provides analytical testing services to ensure the quality of your products against a full spectrum of food contaminants.
In recent years, food manufacturers have taken action to manage allergen risk, most notably through hazard analysis and critical control points (HACCP), a system of detection, assessment, and management of hazards involving food safety.
Consumers today want to be sure about the quality and origin of the foods they eat. To protect our customers in the food and food-supply chain from fraud and brand damage, Mérieux NutriSciences offers advanced methods of food authenticity testing.
The risk of contamination associated with the presence of viruses in foods represents an emerging problem for the food industry. Mérieux NutriSciences helps you prevent such outbreaks with laboratory analyses for the detection of Norovirus G1/G2 and Hepatitis A viruses in food.
A genetically modified organism (GMO) is an organism whose genetic material has been altered using genetic engineering techniques. Many countries around the world have enacted laws to restrict the levels of GMOs in food products. These commonly include soybean and maize.
From salt and spices to food colorings and preservatives, an ingredient is any substance or product, including flavorings, food additives and food enzymes used in the manufacture or the preparation of a food and still present in the finished product, even if in altered form.
Do you want to understand the nature of off-flavors in your products? How can you ensure that your product’s organoleptic properties of taste and aroma will stand the test of time?
All materials that come in contact with food must be carefully controlled in order to avoid any risk of contamination and to ensure compliance with health and safety requirements.