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Food Quality Testing & Food Nutrition Analysis

Food Quality Testing and Food Nutrition Labeling Analysis

With growing consumer demands for transparency in product information, food safety and food labeling requirements are becoming more stringent. Manufacturers must ensure the safety of their food products and accurately label their products in accordance to specific market requirements in order to minimize the risk of non-compliance and potential negative consequences.

STC’s food science experts have been assisting many government departments, food manufacturers, processors, hotels, restaurants, catering service centers and fast food chains meet regulatory market requirements and address consumer safety concerns.

Our food safety testing services are performed in accordance to FDA and AOAC guidelines as well as validated in-house methods. In addition to our comprehensive food nutrition analysis for nutritional labeling and label validation, STC also provides shelf life study, microbiological, allergens, GMO & DNA food testing (for species identification) to meet worldwide labeling requirements and specifications.

Our Food Quality & Food Nutrition Analysis services include:

Food Nutrition Analysis and Nutrition Labeling

Hong Kong 1+7 Nutrition Label (CFS)
China Nutrition Label (GB 28050)
Australia Nutrition Label (FSANZ)
USA Nutrition Label (FDA)
Canada Nutrition Label (Health Canada)
EU Nutrition Label Regulation (EU No. 1169/2011)

Food Product Safety Testing

Heavy Metals Adulterants (HK Food Laws: Sb, As, Cd, Cr, Pb, Hg, Sn)
Pesticide Residues (e.g. fipronil, organochlorine, organophosphorus, etc.)
Harmful Chemicals in Food (e.g. melamine, phthalates, aflatoxins, biotoxins, etc.)
Animal Drug Residues

Food Additives

Artificial Coloring Matter
Artificial Sweetener
Preservatives
Prohibited Additives (e.g. sudan red, formaldehydes, boric acid, salicylic acid, etc.)

Shelf Life Study

STC provides real time and accelerated shelf life study to assist food manufacturers in evaluating and verifying product ‘use by’ or ’best before’ date(s) for compliance to statutory or commercial requirements. Physical, chemical and microbiological processes are critical factors altering the quality and safety of food. Parameters below could help monitor the composition of food products:

Food Quality Testing (e.g. moisture content, water activity, fat rancidity, etc.)
Chemical Properties (e.g. peroxide value, pH, acidity levels, etc.)
Pharmaceutical Adulterants Screening
Microbiological Analysis (e.g. food-borne micro-organisms, total viable count, Enterobacteriaceae, etc.)