FAQs

No side effects. The natural products do not have side effects on humans, even though they are working appropriately in tune with nature. Since pure herbal ingredients were almost exclusively used a century ago, they are validated as safe and free of side effects when compared to synthetic cosmetics.

The limitation of heavy metals varies with regulatory bodies as well as local governments. The toxic effects of heavy metals such as lead, cadmium, mercury, and arsenic make their limitation as per ASU pharmacopeias, i.e., Lead at 10 ppm, Cadmium- 0.3 ppm, Mercury-l ppm, and Arsenic- 3 ppm. While other regulatory bodies, such as the US Pharmacopeia (USP) maximum allowable lead content (4.5 μg/ day). US Environmental Protection Agency (EPA) does for chronic (>365 days) oral intake of 21 μg mercuric chloride or arsenic for a 70-kg adult.

The labeling of cosmetics and directions of use for consumers must meet the requirement for safety, and therefore manufacturers have ensured the safety of cosmetic products through laboratory testing. The manufacturer is required to provide validated data on cosmetic products’ ingredient composition to comply with the local regulatory bodies as well as share the testing results with the public domain. However, the requirement for testing cosmetic products varies with the type of product, the company’s objective towards quality policy, or regulatory bodies.

There are several aspects to the testing of cosmetic products, such as product labeling, ingredient composition, and adulteration, which are all part of the cosmetic laboratory test. Testing for customer quality and safety while before product launch in the market domain needs clinical testing or clinical trial testing, which need a series of testing of product efficacy and quality or studies of adverse effects of cosmetic products. All these tests need to be done from time to time as per compliance with natural or international regulatory bodies where your product is going to be marketed.

Cosmetic laboratory testing is mainly focused on verifying the quality, claims on labeling, and whether there is any adulteration in the product or not. In this testing category, we are looking for moisture, microbial contamination or heavy metal contamination, and ingredient composition as per given in product labeling or compliance with regulatory bodies.

Clinical testing, or clinical trial testing is based on animal trials, and it is used to validate your product to get a license as well as market it in the public domain. This is mandatory to comply with regulatory bodies. The effects that a cosmetic product might have on its users are being assessed through clinical trials, and such trials are being run on dermatology tested anti-wrinkles, dark spots, primary Irritation Patch Test (PIPT), hydration, whitening etc. At present, alternatives to animal-tested clinical trials are preferred by modern consumers, and this type of clinical trial is conducted with cell line culture, human tissues, computer simulation or modeling, volunteer studies, or medical breakthroughs using humans.

Since herbal products have been used by humans for various purposes throughout history, like culinary activity, beautification, or medication, they are naturally free from side effects, and most herbal cosmetics are derived from this. That is why consumers are not interested in verifying the clinical trials of most herbal cosmetics. Therefore, there are minimum chances of animal protection acts.

It is difficult to say exactly how long it will take to see the results of your testing. It depends on the product parameter you’re testing and what you’re looking for. You should expect a quicker turn-around time when you are looking for certain ingredient compositions that are not in high demand.

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The length of time depends on the type of food and method of testing, but we have seen results as fast as 5 days for frozen foods. Frozen foods take a long time because they need to be frozen at a specific temperature.

Here are the three main tests that we conduct during the frozen food testing process. First, we test for their nutritional composition. The food is analyzed to determine its nutrient value and content, so it can be matched with appropriate products. Second, freezing methods are tested as well. This ensures that the time frozen foods spend in the freezer won’t affect their quality, flavor, or taste. This can also stop bacteria from growing during product production. Finally, new food packaging is analyzed to make sure it doesn’t cause any potential problems for the manufacturing and distribution of the food items.

To know if the product is safe, we need to look at the taste, texture, nutrition, and safety of the food. In some cases, we will carry out a chemical analysis as well. There are many ways that foods can be unsafe if they are not tested properly. For example, some strains of microorganisms can still survive at this freezing temperature and cause an outbreak under favorable conditions, so it’s important to test frozen foods carefully.

Yes. Frozen food testing is a test performed primarily on frozen foods. The test often comes with a lot of potential for creating new and innovative flavors because it gets the reactions from the foods in real time, which means that the reaction that happens could take place within minutes when the product is first introduced to your mouth

The term “authentication” is used for analytically verifying the genuineness of foods. The authenticity of food implies that information such as food labeling, quality, manufacturing licenses of products, origin, and type is strictly followed by manufacturers as per compliance with regulatory bodies.

There are several types of techniques available, such as wet-chemical, instrument-based, and molecular marker-based methods, to test the adulteration or authenticity of food and feed. All tests performed are dependent on the type of product, the objective of the test, and compliance with regulatory bodies.

Food fraud is also known as Economically Motivated Adulteration (EMA) which implies malpractice and dishonesty in the trading of food products and the alteration of the product’s ingredients to get maximum economic advantages. There are several types of food fraud, such as Substitution (replacing or adding cheap items), Dilution (mixing cheap quality products like water in milk), Counterfeiting (fake versions of trusted brands and products), Mislabeling (wrongly labeling products), Unapproved enhancement (to increase protein content, melamine is being added to the products).

It is well established that not only consumers suffer acute as well as chronic diseases such as carcinogenic effects, acute renal failure, stomach infection, heart disease, loss of eyesight, liver damage, and tumours, but it also has a harmful effect on food industries and government agencies that lose their brand name among the market domains.

FSSAI recently launched a scheme called FOSTAC in India, which makes it mandatory for all licenced food businesses to employ at least one qualified and certified food safety supervisor. This is similarly followed by the FDA, ISO, GFSI, BRC, USDA, etc., which are also mitigating food fraud globally. The consumer thoroughly and carefully checks the product labeling.

A food and agriculture testing laboratory is a specialized facility that assesses and ensures the safety, quality, and compliance of food and agricultural products. These labs perform a variety of analytical testing on fruits, vegetables, grains, meat, dairy products, and other things. They test samples for pollutants, nutritional value, pesticide residues, pathogens, and other factors that influence food safety and quality. Furthermore, these laboratories are critical in checking product labelling and regulatory compliance. By providing reliable, science-based assessments of agricultural products, they assist to protect public health, assure food security, and promote the agricultural business.

Food and agricultural product testing facilities are critical for guaranteeing product safety, quality, and compliance. They aid in the detection of pollutants, the verification of nutritional content, and the assessment of regulatory compliance. These labs play an important role in protecting public health, promoting food safety, and ensuring the market integrity of agricultural products.

Food and agriculture testing laboratory performs a variety of tests to verify product safety and quality. Chemical analysis, microbiological testing, nutritional analysis, allergen testing, sensory evaluation, shelf-life testing, residue analysis, organic testing, GMO testing, and toxins, and vitamins testing are examples of such tests. As a result, these tests are critical for ensuring product safety and quality across the food and agriculture supply chains.

There are various stages to finding a reputable food and Agriculture testing laboratory. Primarily begin with ISO/IEC 17025:2017, accreditation, which guarantees quality and competence. Seek advice from colleagues in the industry or regulatory organizations. To determine consumer happiness, conduct a web search and read reviews and ratings. Inquire with the laboratory about their experience, the kind of tests they provide, and their adherence to regulatory norms and laws. If feasible, visit the facility to evaluate its equipment and capabilities that fall under the scope of testing of the lab. In addition, obtain references from the lab to learn about the experiences of previous customers. A combination of these procedures will assist you in locating a reputable testing laboratory.

The primary goals of food and agriculture testing are to assure industry safety, quality, and compliance. These goals include Adulteration, detecting contaminants such as pesticides, toxins and pathogens to protect public health, confirming nutritional content to meet labelling standards, and determining product authenticity to prevent fraud. Furthermore, testing seeks to detect allergies, monitor shelf life and stability, check adherence to regulatory standards and laws, and aid in product development and improvement. Overall, the primary goals are to ensure the safety of food and agricultural products, to preserve product quality, to provide consumers with correct information, and to comply with established standards.

Majorly, testing labs are to assure the safety of the food for consumers. These include detecting contaminants such as allergens, toxins, heavy metals, NOTS and pathogens to protect public health, confirming nutritional content to meet labelling standards, and determining product quality which is committed to delivery. Overall, the primary goals are to ensure the safety of food and agricultural goods, to preserve product quality, to provide consumers with correct information and to comply with established standards.

Food and agriculture testing facilities use stringent techniques to ensure the correctness of their results. They maintain top quality control practices, which include equipment calibration of equipment and validation of analytical processes, effective routine maintenance, and standardised testing processes. Accreditation from competent agencies guarantees that all standards are met. Regular participation in proficiency testing, in which samples are tested blinded, aids in determining the lab’s accuracy. Tests are carried out by trained and competent personnel with appropriate experience who follow good laboratory practices. Samples are tracked from collection to analysis using chain of custody protocols. Detailed record-keeping and documentation aid in the traceability of results. Finally, ongoing staff training and Interlaboratory comparison in the preservation of high precision and reliability in food and agriculture testing.

To ensure the accuracy and reliability of its testing services, a legitimate testing laboratory should have many crucial qualifications and accreditations. ISO/IEC 17025:2017 accreditation, for example, demonstrates competence and conformance with international standards. Certifications from industry-specific organisations and regulatory agencies are also required. The laboratory should also employ skilled and trained personnel, use cutting-edge equipment, and adhere to tight quality assurance and quality control methods. Regular proficiency testing certifies their competency and ensures consistent, predictable results in their testing processes.

Collect a representative sample of the product using industry-specific sampling techniques. To prevent contamination and give obvious sample identification, use suitable containers, labels, and packing. Fill out all of the necessary papers, including sample information, testing requirements, and contact information. Send the sample to the laboratory using a reputable courier service to ensure it arrives intact and on schedule. Arrange payment for testing services as per the laboratory’s fee structure.

The normal turnaround time for analysis might vary depending on numerous factors, including the specific laboratory, the complexity of the analysis, and the number of samples processed. For example, in general, a laboratory may take 3 to 4 business days to complete an assay of dietary fibre content in a sample and for pathogens it take 7 days for Salmonella detection. Some laboratories, however, may offer expedited services for faster findings, but others may have longer processing times, especially if they have a large volume of samples to analyse. It is best to check with the laboratory you intend to hire for a more accurate estimate of their turnaround time.

Organic and conventional food testing differ principally in the compounds sought and the criteria to which they conform. Organic food testing focuses on ensuring that organic farming practices are followed and that there are no synthetic pesticides, herbicides, or genetically modified organisms (GMOs) present. The main source of worry is the presence of banned chemical residues. Traditional food testing, on the other hand, primarily focuses on safety and quality, checking for toxins such as pesticides, heavy metals, pathogens, and additives. It is intended to protect consumers. Both methods of testing use analytical techniques like as chromatography and spectrometry, but with differing reference standards and aims based on regulatory requirements and customer expectations.

Yes, food testing laboratories may establish a product’s nutritional value by analysing samples for macronutrients, micronutrients, and other components, so it can ensure proper labelling and regulatory compliance.

Techniques used in pesticide residue testing in agriculture include gas chromatography, liquid chromatography, and mass spectrometry. By measuring residue levels and adhering to maximum residue limits (MRLs), these approaches identify and quantify pesticide residues in crops, soil, and water, assuring food safety and regulatory compliance.

Food testing labs detect foodborne pathogens like E. coli and Salmonella through culture-based methods on selective agar, and other methods. These methods identify and quantify pathogen presence, ensuring food safety and compliance with regulations.

Food testing facilities, indeed, play an important role in detecting food adulteration or fraud. To detect flaws in food products, they use a variety of techniques such as chemical analysis and instrumental analysis. They can detect, for example, the inclusion of cheaper components, allergies, or additives, as well as falsification of origin or quality. Advanced procedures such as stable isotope analysis and DNA barcoding aid in product authentication. These efforts ensure that consumers receive safe, precisely labelled, and authentic food items, thereby protecting public health and the food industry’s integrity.

Testing laboratories often test a wide variety of food products, including fresh and processed meat, dairy products, fish, cereals, fruits and vegetables, drinks, spices, and packaged goods. They also conduct allergen, additive, and contaminant testing to assure food safety, quality, and regulatory compliance.

Yes, On customer request, we provide bespoke sampling collection and processes by regulatory authorities or customer requirements. Our qualified sampling team uses sophisticated mobile equipment to collect samples in such a way that the sample integrity, homogeneity, and representativeness of the bulk samples are maintained, which is critical for a fair and meaningful implication and subsequent actions by regulatory guidance. We are employing a PPE kit and other safety measures by the standards for various sampling techniques. Our sampling service teams are divided into four categories: Agri-Food sampling, Microbiology sampling, and Hygiene environmental sampling.

Testing labs can be extremely useful in the development of food packaging materials. They can evaluate packaging’s performance in keeping freshness, reducing contamination, and increasing shelf life. They undertake accelerated shelf-life studies to determine how different packaging materials affect the quality and safety of a product over time. These labs can also analyse packing materials for compatibility with certain food kinds, ensuring that no negative interactions occur. The insights generated from such testing drive packaging material design and selection, resulting in more efficient and dependable packaging solutions that exceed regulatory standards and consumer expectations for food quality and safety.

Cross-contamination of allergens is prevented in food processing plants through stringent measures such as allergenic ingredient separation, clear labelling, staff training and following the GMP (Good Manufacturing Practices) protocols. Identify the critical point for cleaning and allergen control. Protocol validation and verification are required in food processing facilities and also need to monitor supplier verification to ensure raw materials meet safety standards and labelling requirements.

The presentation of crucial nutritional information on food packaging is known as nutrition labelling. It usually includes information on serving size, calories, macronutrients (such as fat, carbs, and protein), vitamins, minerals, and other important nutrients. This information assists consumers in making informed decisions regarding the nutritional content of the products they purchase.

Getting access to a food testing lab entails looking up accredited labs in your area, contacting them for bids, and explaining your unique testing requirements. Follow their sample collection and submission requirements. The tests will be performed by the lab, and you will be provided with results and reports.

Food testing facilities, by conducting rigorous tests of food products, play an important role in verifying food labelling and claims. They look at things like nutritional content, ingredient accuracy, allergy presence, and safety compliance. This contributes to the truthfulness and compliance of food labels, eliminating deceptive marketing and protecting consumer health. These laboratories employ specialised technology and methodologies to produce precise and reliable data, allowing customers to make educated decisions and adopting transparency in the food business. Furthermore, their services help regulatory bodies enforce food labelling rules and hold producers accountable for the accuracy of product claims.

A variety of tests are used to ensure the safety and quality of dairy products. Microbiological tests look for hazardous germs like Salmonella, E. coli and other microbes. Antibiotics, insecticides, and mycotoxins are all detected using chemical analyses. Sensory evaluations look at the taste, odour, and general appeal of a product. Product homogeneity is ensured through physical tests such as texture and consistency assessments. Additional testing may include fat and protein content determination, pH measures, and vitamin and mineral tests. These stringent tests protect the quality and safety of dairy products by ensuring they fulfil regulatory and customer standards.

Yes, laboratories are essential in detecting deterioration or contamination in fresh produce. To ensure the safety and quality of these food items, various testing methods are used. Microbiological tests are performed to detect the presence of potentially hazardous microorganisms such as Salmonella, E. coli, or moulds that can cause spoiling or contribute to foodborne diseases. Chemical analyses are performed to identify contaminants that may be present due to environmental conditions or inappropriate handling, such as pesticide residues, heavy metals, or mycotoxins. Sensory evaluations entail analysing the sight, taste, smell, and texture of the produce in order to discover any irregularities or off-flavors caused by rotting.

Furthermore, sophisticated technologies such as DNA-based testing can aid in the identification of specific diseases, while mass spectrometry and chromatography aid in the quantification of chemical pollutants. These extensive laboratory tests ensure that fresh fruit fulfils safety standards, legal requirements, and consumer expectations, thereby protecting public health and agricultural product quality.