Benefits of Sweets & Confectionery.
1. Better quality of Sweets & Confectionery (Cocoa) as per FSSAI Standards.
2. Lower Rejection Ratio and low wastage due to strict quality control at every stage.
3. More Confidence in business due to best quality of Sweets & Confectionery (Cocoa).
4. High Customer Satisfaction hence building good brand image.
5. High Business Volume and Profit due to high confidence in Quality and Business.
6. Experts Guidance to improve the Quality & Process.

• Physical & General Analysis (extraneous matter, damaged grains, weevilled grains, inorganic matter, mould, discolored seeds, etc.)
• Chemical Analysis (moisture, total ash, gluten, rancidity, pH, density, acid content, etc.)
• Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
• Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
• Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
• Vitamins (A, D, E, B12, C)
• Amino Acid profile
• Minerals (calcium, iron, magnesium, manganese, etc.)
• Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, ochratoxin A, etc.)
• Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
• Melamine
• Additives (added flavoring & coloring matter, phosphates, beta carotene, phytosterols etc.)
• Pesticide Residues
• Sensory Evaluation
• Shelf Life Testing
• Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
• ETO and ECH Testing

• LCMSMS
• GCMSMS
• ICPMS
• ICP-OES
• HPLC with FLD
• HPLC with PDA
• HPLC with FLD + PDA
• GC with FID, ECD & NPD
• Ion Chromatography
• Uv-visible spectrophotometer
• FTIR
• Stability Chamber
• Microwave digestion System
• Modern test Facility for Wet lab and Hot Zone
• Modern Test Facility for Microbiology Testing
• Qualified, Experienced, Competent, Committed Team of Analyst and Scientist

We test food and water sample as per FSSAI, Indian Standards, BIS, DGHS, AOAC, USEPA, IP, BP, USP etc.