Functional Areas
for Beverages

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

Function

Q1: What types of tests are conducted on tea, coffee, and chicory products?
We conduct physicochemical analysis, microbiological testing, pesticide residue screening, heavy metal detection, sensory evaluation, and nutritional labeling verification.
Q2: Can you detect adulteration in tea or coffee?
Yes. We offer detailed adulteration and authenticity checks to detect the presence of foreign matter, synthetic colorants, excess chicory, starch, and other impurities.
Q3: Are your testing methods aligned with regulatory standards?
Absolutely. Our methodologies align with FSSAI, BIS, EU, US FDA, Codex, and other global food safety and quality standards.

Core Functions

Our core function lies in providing accurate, reliable, and comprehensive testing solutions that help industries ensure material safety, durability, and compliance. By combining advanced laboratory infrastructure, experienced scientists, and globally recognized standards, we deliver results that empower innovation, strengthen product quality, and support regulatory approvals.

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