Cereals, Pulses & Cereal Products Testing

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Cereals, Pulses & Cereal Products Testing- fare labs

Cereals and pulses are an important commodity group of crops that provide high-quality protein and essential nutrients. They also provide fodder for cattle, and provide raw materials to various industries. As the demand for functional foods has increased, it has become important to develop new technologies like fortification, enrichment to produce cereal fractions with potential health benefits.

Cereals and pulses are an important commodity group of crops that provide high-quality protein and essential nutrients. They also provide fodder for cattle, and provide raw materials to various industries. As the demand for functional foods has increased, it has become important to develop new technologies like fortification, enrichment to produce cereal fractions with potential health benefits.

FARE Labs offers a wide spectrum of testing and analysis services to satisfy all the needs of our customers. Our professional team of experienced scientists and researchers have the expertise to conduct a wide range of analytical tests.Our comprehensive range of sophisticated equipment like GC, LC-MS, HPLC, ICP-MS, etc. and testing services as per national and international methods in compliance with food hygiene standards makes us as the ideal place for testing of all cereal, pulses and cereal products.

We also have a highly competent team that specializes in the analysis of pesticide residues, mycotoxins, contaminants, genetically modified organisms (GMO), microbiology, and general food analysis, as well as food legislation. We will always be available to address all of your questions regarding worldwide supply chain control and quality control.

  • Cereals – rice, wheat, maize, barley, oats
  • Millets – finger millet, pearl millet, little millet
  • Pulses and legumes – kidney bean, lentils, soyabeans, fava beans
  • Cereal by-products – bran, grits, residual cakes
  • Processed products – tofu, fermented products
  • Animal fodder
  • Physical & General Analysis (extraneous matter, damaged grains, weevilled grains, inorganic matter, mould, discolored seeds, etc.)
  • Chemical Analysis (moisture, total ash, gluten, rancidity, pH, density, acid content, etc.)
  • Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
  • Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
  • Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
  • Vitamins (A, D, E, B12, C)
  • Amino Acid profile
  • Minerals (calcium, iron, magnesium, manganese, etc.)
  • Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, ochratoxin A, etc.)
  • Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
  • Melamine
  • Additives (added flavoring & coloring matter, phosphates, beta carotene, phytosterols etc.)
  • Pesticide Residues
  • Sensory Evaluation
  • 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)
  • ETO and ECH Testing
  • MCPDs and GE Testing
  • Food Application and recipe engineering
  • Radioactive residues
  • Steroids and Hormone Testing
  • Dioxins, PCBs, PAHs & Furans
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