Ready to Eat Foods Testing Laboratory

Microbiological Testing: This involves testing for the presence of harmful microorganisms, such as Salmonella, E. coli, and Listeria. Common methods include culturing, PCR, and immunoassays.

Chemical Testing: This assesses the presence of harmful chemicals, such as pesticides, heavy metals, and allergens. Techniques like chromatography and spectroscopy are used for chemical analysis.

Physical Testing: This evaluates the physical properties of RTE foods, including moisture content, pH, and sensory attributes. Sensory evaluation involves assessing taste, texture, and appearance.

Allergen Testing: This ensures that RTE foods are free from allergens, such as gluten, nuts, and dairy. Allergen testing often involves ELISA or PCR methods.

Mandatory Information on Labels

According to the Food Safety and Standards (Labelling and Display) Regulations, 2020 in India, the following mandatory information must be provided on labels of pre-packaged ready-to-eat foods:

• Name of the food
• Net quantity
• FSSAI logo and license number
• Date of manufacture or packing
• Lot/batch number
• Name and address of the manufacturer or packer
• Country of origin for imported packages
• Additionally, the following information must be provided either on the label or in accompanying documents:
• List of ingredients
• Veg or non-veg declaration
• Nutritional information

Specific Requirements for Ready-to-Eat Foods

Every package of flakes, ready-to-eat dry breakfast cereals, noodles, pasta, salad dressings, toppings, spreads, and table top fiber supplements shall declare the dietary fiber content on the label.

The best before date must be declared for ready-to-eat foods. It signifies the end of the period under stated storage conditions during which the food remains fully marketable and retains its specific qualities.

Food service establishments serving ready-to-eat meals must display the calorific value (kcal per serving), serving size, allergen information, and veg/non-veg logo on their menus The Food Safety and Standards (Packaging and labelling) Regulations, apply to all packed food products sold in India.

Ready-to-Eat Food Products Tested at FARE Labs

FARE Labs provides broad portfolio of quality and safety checks on all categories of Ready-to-Eat (RTE) Food, including, but not limited to:

• Bread, bakery, flour and instant mixes
• Breakfast cereals, pasta and dry goods
• Cheese, yogurt, butter, milk and dairy products
• Meat and poultry products, including sausages
• Seafood and fish products (prepared, smoked, dried, salted)
• Frozen food, microwaveable entrees, quick meals, and prepared foods
• Baby food and infant formula
• Tinned fruits & vegetables
• Pickles, jams, preserves, and soups
• Canned meat and fish
• Sauces, spices, oil, and condiments
• Sweet and tasty ready to eat snacks
• Dried fruit and nuts
• Instant beverages

Testing Services Provided at FARE Labs

FARE Labs provides the following RTE Testing Services:

• Nutritional label testing
• Fortified food testing
• Vitamins
• Minerals
• Pesticides residues
• Antibiotic residues
• Ethylene oxide (ETO)
• Dioxins
• MOSH & MOAH
• PAH
• Allergens testing
• Pathogenic microbes – E. coli, Staphylococcus, Salmonella, Coliforms, Vibrio cholera, Listeria, Pseudomonas, Campylobacter, Yeasts and moulds
• Sensory evaluation
• Real-time and expedited studies on stability

The FARE Labs is one of the best destinations for Testing of RTE Foods due to the following factors:

• Accreditation of the lab as per ISO/IEC 17025:2017 by NABL
• A highly qualified, trained & experienced team of scientists/technicians
• Availability of highly advanced and accurate equipment such as GC, HPLC, GC-MS, GC-MS/MS, LC-MS/MS, ICP-MS, FTIR, ELISA, & Real-time PCR.
• Fast turn-around time (TAT)
• Local contact with a Global Network

FARE Labs also provides professional guidance, including testing plans,  Third Party Hygiene & Food safety inspections, labelling guidance, and traceability of results you can rely on.