Canned & Processed Food Testing

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Canned & Processed Food Testing- Fair Labs

Food that has been modified in any way from its original condition, such as washing, canning, freezing, or adding ingredients, is referred to as canned and processed food. Processing is sometimes referred to as baking, cooking, or preparing. It also encompasses fortification, preservation, enrichment, and a variety of other procedures used during the preparation process. Processed food items are in high demand in India, thanks to the country’s growing urban, young, and working population, and are expected to continue to do so in the coming years.

The word “processed food” refers to a wide range of foods that may be found in any home, ranging from simple bread and cheese to ready-to-eat meals. The inclined customers’ demand for a diverse range of food products leads to continuous investigation of the processed food product range.

As a result, more advanced quality control systems are required to verify that each ingredient maintains its quality and safety throughout the whole manufacturing process, as well as that completed products are packaged and kept safely. The Food Safety and Standards Authority of India (FSSAI) regulates processed foods by product type, with specified test standards for nutritional labelling, contaminants testing, and microbiological safety.


  • Bread, bakery, flour and instant mixes
  • Breakfast cereals, pasta and dry goods
  • Cheese, yoghurt, butter, milk and dairy products
  • Meat and poultry products, including sausages
  • Fish and seafood products (prepared, smoked, dried, salted)
  • Ready to eat meals, instant food, microwave dinners, and frozen food
  • 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
  • Physical & Chemical Analysis (salt, total soluble solids (TSS), uniformity of size, texture and flavour, colours (artificial), drained weight, odour, etc.)
  • Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
  • Fatty acid profile & Trans fatty acids (MUFA, PUFA, etc.)
  • Vitamins (A, D, E, K, B-Complex, C)
  • Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, etc.)
  • Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
  • Naturally Occurring Toxic Substances (NOTS like hydrocyanic acid, agaric acid, hypercine, etc.)
  • Melamine
  • Additives (sterols, nisin, carotenoids (beta- carotene), ethylene diamine tetra acetates (EDTA), brilliant blue FCF, sunset yellow FCF, etc.)
  • 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
  • Dioxins, PCBs, PAHs & Furans

The Food Safety and Guidelines Authority of India (FSSAI) has established standards for food labelling and packaging, and packaged processed foods must adhere to them. If food contains or is made of the following ingredients, information about allergens must be declared on the label, as required by FSSAI: gluten-containing cereals (wheat, rye, barley, oats, spelt or their hybridised strains and products), crustaceans and their products, milk and milk products, eggs and egg products, fish and fish products, groundnut tree nuts and their products, soybeans and their products, sulphite in concentrations of 10 mg/ Shelf life studies are used to determine how long a product may be held before it becomes unfit for consumption or sale. Any packaged/processed food product’s shelf life can be determined using shelf life analysis.

FARE Labs offers both short term & long term stability studies for all kinds of processed foods. We carry out accelerated & real-time studies based on ICH & WHO guidelines.

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