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,
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,