Food analysis section

Salamon & Seaber carries out a wide range of tests associated with commodities used in the manufacture of foodstuffs for human consumption and on the finished products.

Whilst we cover all foodstuffs we have built up particular expertise in the analysis of meat and meat products and carry out a large number of analyses related to quality control, due diligence and the comprehensive analysis associated with nutritional labeling.

The major analytical methods used in the analysis of foodstuffs are covered by our existing "UKAS schedule of accredition".

Nutritional analysis

We offer a comprehensive set of tests for nutritional analysis:

Analysis

Many other chemical tests are carried out

• Aflatoxin B₁, B₂, G₁, G₂
• Chlorides (Salt) content
• Fat (Free / Total)
• Fat (by Werner-Schmid or Rose-Gottlieb)
• Fibre (Crude)
• Free Fatty Acids (FFA)
• Hydroxyproline (Collagen)
• Moisture (Oven drying, Karl Fischer, Vacuum oven)
• Nitrate / Nitrite
• Peroxide value
• pH
• Protein (Nitrogen)
• Salt (NaCl)
• Sodium (Na) / Potassium (K)
• Starch
• Sulphur dioxide (SO₂)
• Trace Metals (Calcium (Ca), Copper (Cu), Iron (Fe), Magnesium (Mg), Sodium (Na), Potassium (K), Zinc (Zn) etc)

We carry out many other tests so, please contact Roberto Campana for further information or fill out a form for a quotation. Discounts are available on request for regular or multiple sample submissions.

Please note that we are able to correspond in Arabic, English, French and German.