Fruits, Vegetable & their Products Testing

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Food Additives & Preservative Testing- fare labs

Fruit and vegetable testing is done to ensure food safety and quality. Farms, produce distributors, and food manufacturers all require testing, analysis, and certification of their fruits and vegetables prior to shipment, use, or consumption, for everything from bananas to beans. Fruits and vegetables can be tested for nutritional value, safety, adulteration, and microbiological development, as well as for safety and flavour. Fruits and vegetables are carefully regulated by government rules in many nations, with extensive analysis and control, as customers become more conscious of pesticide residue restrictions, waxing on fruits, and other issues.

Produce should be monitored at an early stage in the supply chain to ensure that consumers receive the freshest products possible. The results of the analyses should, ideally, be accessible before the containers arrive at their destination.

FARE Labs can help your firm, academic institution, government agency, or group with product creation, testing, and analysis.

  • Fresh Vegetables
  • Fresh Vegetables
  • Frozen Vegetables
  • Frozen Fruit
  • Fruit Concentrate
  • Asparagus
  • Avocado
  • Bananas
  • Cabbage
  • Carrots
  • Cherries
  • Bananas
  • Oranges
  • Kiwi
  • Pineapple
  • Blueberries
  • Bell Peppers
  • Red Peppers
  • Onions
  • Potatoes
  • Sweet Potatoes
  • Tomatoes
  • Lettuce
  • Cabbage
  • Grapes
  • Eggplant

FARE Labs provides high-quality testing services tailored to customer needs and availability, particularly for produce exported internationally, where testing must adhere to the destination country’s standards, which are particularly stringent in several European countries and the United States.

  • Physical & General Analysis (extraneous plant material, texture and flavour, taste, colour, mechanical Damage, undeveloped, tough strings, fibrous unit, insects & its parts, etc.)
  • Chemical Analysis (acid insoluble ash, acidity (expressed as citric acid), acidity of extracted fat expressed as lauric acid, added salt, alcohol insoluble solid content, etc.)
  • Nutritional Analysis & Labelling (energy, carbohydrates, fat, cholesterol, etc.)
  • Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
  • Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
  • Vitamins (A, E, D, K, B-complex, C)
  • Minerals (calcium, iron, magnesium, potassium, etc.)
  • Mycotoxins (total aflatoxins, aflatoxin B1, aflatoxin B2, etc.)
  • Heavy metal residues (tin, lead, arsenic, etc.)
  • Melamine
  • Additives (ascorbyl esters, acesulfame potassium, allura red AC, ascorbic acid, etc.)
  • Shelf life Testing
  • Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
  • Pesticide Residues
  • 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
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