Functional Areas
for Beverages
Assurance
At Shriram Institute, our specialized Beverage Testing and Research Division offers end-to-end analytical, quality, and compliance services for tea, coffee, and chicory products.
Product
Tea, coffee, chicory
Test Parameters
Free from any off odour, Free from taint, Free from mustiness, Free from living insects, Free from moulds
Free from dead insects, Free from insect fragments
Free from rodent contamination, Free from extraneous matter, Free from added colouring matter, Free from harmful substances, Total Ash
Water Soluble Ash, Alkalinity of water soluble ash
Acid-insoluble ash, Water extract, Solubility in boiling water, Solubility in cold water, Melamine
Alkalinity of soluble ash in ml of 0.1 N hydrochloric acid per gram of material
Aqueous extracts, Caffeine (anhydrous), Crude Fibre
Iron filing, Melamine, Lead, Copper, Arsenic
Tin, Cadmium, Mercury, Methyl mercury
Pesticides
Key Functional Areas – FAQs
Q1: What types of tests are conducted on tea, coffee, and chicory products?
Q2: Can you detect adulteration in tea or coffee?
Q3: Are your testing methods aligned with regulatory standards?
Core Functions
Shriram Institute operates through well-defined functional areas that support scientific research, industrial innovation, and regulatory compliance. Each division is structured to offer specialized services including materials testing, chemical and analytical research, life sciences, environmental studies, calibration, and irradiation. These functions work in synergy to ensure end-to-end solutions for clients across sectors such as food, pharmaceuticals, polymers, agriculture, and engineering. From concept to certification, our functional teams deliver data-driven insights, validation, and technical excellence.