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The fats and oils industry faces many challenges, such as olive oil adulteration, critical amounts of fatty acids in some vegetable oils, the contested use of palm oil in processed products, nutrition labeling and regulatory issues. 

Mérieux NutriSciences offers an extensive portfolio of expert services to support the Fats and Oils industry, including analytical, consulting and labeling services.

Manufacturers are responsible for determining the shelf-life of foods they produce. Predictive models can help determine shelf-life but laboratory testing of microbiological, chemical or sensory indicators within a food over time is often necessary.

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.