Dry Fruits, Nuts & Nut Products Testing

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Dry Fruits, Nuts & Nut Products Testing-Fare Labs

Due to factors such as the pandemic, the increasing population and increasing health awareness among people, the significance and demand for nuts and dried fruits, especially exotic fruits along with packaged products has increased. They are a rich source of plant-proteins, polyphenols, phytosterols, vegetable fiber, and various other micronutrients like folates, vitamin E, magnesium, selenium, which interact synergically to add value to our health.

Like any other agricultural produce, edible nuts and dried fruits are also subjected to varieties of contaminants and harmful substances such as pesticide residues, heavy metals during production and processing and transport. Mycotoxins and pest infestation may take place during long term storage.

With the increasing awareness of food safety among all groups of people, analysis of various food groups has become a primary concern for tFSSAI. Despite following all parameters to maintain food hygiene and safety, contaminants can enter food during production, packaging, transportation or even when in storage.

The most common requirements regarding contaminants in dried fruits and nuts are related to microbiological contaminants, mycotoxins and pesticide residues. FSSAI has set up limitations for the use of pesticides, sulphur dioxide and other additives.

FARE Labs offers accurate analysis for dried fruits and nuts and offers analysis in various parameters, i.e., physical, chemical and microbiological parameters as per national and international standards.

  • Chemical analysis (moisture, oil content, peroxide value, ash content, etc.)
  • Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
  • Vitamins
  • Minerals
  • Amino acids
  • Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
  • Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
  • Pesticide residues
  • Mycotoxins (total aflatoxin, aflatoxin B1, etc.)
  • Heavy metals residues (copper, arsenic, cadmium, lead, tin, etc.)
  • melamine
  • Migration testing (e.g. primary and secondary packaging)
  • Allergens
  • Shelf Life Studies
  • GMO Testing
  • Microbiological parameters such as pathogenic microbes – E. coli, Staphylococcus, Shigella, Salmonella, Coliforms, Vibrio cholera, Yeasts and moulds
  • Phytochemicals like flavonoids, tannins & polyphenols
  • Sensory Evaluation
  • Particle Size Analysis
  • Test for active Components (Qualitative)
  • Additives (benzoic acid, BHA, BHT, etc.)
  • 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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