Food Chemistry

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Nutritional Analysis

Historically, the food analyst was mainly concerned with the gross adulteration of foodstuffs. Today analysts examine foods from a more positive position. This is partly due to the sophistication of the consumer who wishes to know more about the content and nutritional value of the food they eat and partly due to the needs of the manufacturer who has to produce foods within prescribed manufacturing limits. Food laws have been developing over many years, from the nineteenth century to the present. The Food Labelling (Nutritional Information) Legislation includes information on food labelling which defines what manufacturers and retailers are allowed to quote on food packaging.

Our UKAS accredited laboratory offers nutritional analysis including both Group 1 and Group 2 testing on a variety of foodstuffs including, 

Cooked Meats and Pies,

Alcoholic Beverages,

Cereal Bars,

Soft Drinks,

Sauces,

Ready Meals,

Uncooked Meats,

Dairy Products,

Nuts,

Edible Oils.

Water and Environmental Chemistry​​

Increased legislation, regulations and public awareness concerning the natural and constructed environments have increased the need for accurate, reliable data. Our services cover these specialist fields from trace organic screening, occupational hygiene and routine water monitoring to contaminated land assessments.

 

The laboratory offers chemical analysis on a full range of environmental samples including, 

Contaminated Land,

Waste Water,

Agricultural Soil,

Ground Water, 

Sludge,

Surface Water,

Sediment,

Process Water,

Landfill Gas,

Potable Water,

Minerals,

Concrete/Cement,

Organic Compounds.

Allergen Analysis

 
Gluten Analysis

 

The use of wheat flour and gluten in foodstuffs is extremely common because of their heat stability and useful effects on e.g. texture, moisture retention and flavour. Gluten is a mixture of prolamin and glutelin proteins present in wheat, rye and barley.

 

Coeliac disease is a permanent intolerance to gluten that results in damage to the small intestine and is reversible when gluten is avoided by diet. According to the Codex Allimentarius (Alinorm 08/31/26) two categories for labelling of food according to the gluten content now exist;

 

1) Food products which contain less than 20 ppm can be labelled as "gluten free".

2) Food products labelled as "very low gluten" can have a gluten content above 20 and up to 100 ppm.

Our method is the R5 Mendez method (as recommended by the Codex Allimentarius), which is an enzyme linked immunosorbent assay (ELISA) for the quantitative analysis of prolamins from wheat (gliadin), rye (secalin) and barley (hordein).

Other Allergen Analysis We Offer

 

Many people in the UK have differing degrees of sensitivity to certain food ingredients/products. These ingredients/products are known as allergens and exposure to these for certain individuals can be life threatening. Regulations mandate that labels on foods containing any one of 14 specific food allergens must ensure they are indicated. It is also important that customers have confidence when ‘free from’ allergen claims are made via laboratory testing.

 

The 13 declared allergens in addition to gluten are as follows,

 

Crustaceans

Eggs,

Fish,

Peanuts,

Soybeans,

Milk (including lactose),

Nuts (Almond, Hazelnut, Walnut, Cashew, Pecan, Brazil, Pistachio, Macadamia),

Celery,

Mustard,

Sesame,

Sulphur dioxide/sulphites,

Lupin,

Molluscs