Organic food should be free from synthetic chemicals and regulated with strict guidelines. Organic food should not only be chemical-free but should be grown without artificial pesticides and fertilizers. The organic food testing helps in finding out about the presence of these pesticides and fertilizers.
Dairy products testing includes analysis of milk, cheese, other dairy products, as well as products containing ingredients derived from milk, cheese, and other dairy products. These tests are done to determine ash, alkalinity, dispensability, fat, milk fat, lactose, milk solids, non – fatty substances, moisture, minerals, microbiological tests, protein by Kjeldahl method, combustion, solids (total) in milk, titrable acidity and vitamins.
The cultivation of genetically modified (GM) crops has increased significantly around the world over the last decade. This escalation in production has been combined with the synchronous and complex regulatory approval process, necessitating testing agricultural and products for GM content to regulate international trade. GMO (genetically modified organism) testing confirms the identity and nature of the product at every step along the supply chain and assures compliance with import or labelling regulations for genetically modified food and feed.
Gluten is a complex protein found in wheat, barley, rye, and triticale. For celiac disease, a gluten-free diet is solely medically accepted care. If a person is wheat intolerant, he/she might suffer from the inflammatory skin condition due to wheat exposure, if the person is gluten intolerant. Gluten-free food tests are done to know about the amount of gluten present in food.
For agricultural products, Pesticide Residue Analysis is a significant component to ensure human safety as pesticides control insects and pests so as to increase crop production. Pesticide residue analysis tests are done to identify and quantify the residues from very complex food matrices.
“Nutritional Facts” label was initiated globally as part of the regulations. In September 2008 the Ministry of Health and Family Welfare made it compulsory for packaged food manufacturers to declare nutritional facts on food product their labels. The label makes consumers aware of the quality, quantity, contents, and nature of the food. It also provides information on the source of the food.