Tea & Tea Products Testing Laboratory

Tea manufacturers must make sure that the tea is packed and labelled in accordance with FSSAI regulations. The Food Safety and Standards Authority of India (FSSAI), is now very stringent on the regulatory norms related to the labelling requirements of the products. Therefore, the manufacturer must be very careful and ensure fulfilling all requirements or be liable for penalties mentioned under the FSS (Packaging and Labelling) Regulations, 2011. FSSAI has prohibited the use of any colouring substance in tea

It has allowed the use of 0.2% pectinase enzyme for enhancement of flavouring characteristics in tea. The use of natural flavours and the use of natural flavouring substances is permitted in tea.

FARE Labs has supported the efforts of the Indian tea producing and exporting community by providing analyses that are reliable and have high acceptance among buyers in the global market like tea testing certificates.We offer the necessary analysis for tea to comply with Food Safety and Standards Authority of India, Tea Board of India & Export Inspection Council.

Parameters such as caffeine and catechin play an important role on the quality of tea and require minimum stipulation.

• Physical & General Analysis (odour, taint and mustiness, living and dead insects, rodent contamination, extraneous matter, etc.)
• Chemical Analysis (added colouring matter, total ash, water-soluble ash, acid-insoluble ash, alkalinity of soluble ash expressed as KOH, water extract, crude fibre, etc.)
• Nutritional Analysis & Labelling (energy, protein, carbohydrates, cholesterol, etc.)
• Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
• Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
• Minerals (calcium, magnesium, sodium, zinc, etc.)
• Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, etc.)
• Heavy metal residues (lead, mercury, arsenic, copper, cadmium, etc.)
• Melamine
• Additives (benzoates, calcium lactate, diacetyltartaric and fatty acid esters of glycerol, fumaric acid, monosodium L- glutamate, potassium dihydrogen citrate, etc.)
• Antibiotics Residues
• Pesticide Residues
• Shelf life Testing
• Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
• Molecular Testing
• Allergens (celery, mollusc, milk, egg, fish, etc.)
• GMO Testing
• Test for Active Components (Qualitative)
• Particle size analysis
• ETO and ECH Testing
• MCPDs and GE Testing
• Food Application and recipe engineering
• Radioactive residues
• Steroids and Hormone Testing
• Sensory Evaluation
• Dioxins, PCBs, PAHs & Furans