Benefits of Salt, Spices & Condiments.
1. Better quality of Salt, Spices & Condiments (Whole and powered Spices) 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 Salt, Spices & Condiments (Whole and Powered Spices).
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.

• Chemical Analysis (sulphur dioxide, tocopherols, gum, moisture, sulphated ash, etc.)
• Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
• Adulterants
• Fatty acid profile & Trans fatty acids (MUFA, PUFA, etc.)
• Vitamins (Vit. A (as retinol), D, E, K, etc.)
• Minerals (sodium, potassium, chloride, calcium, etc.)
• Mycotoxins (total aflatoxin, aflatoxin B1, ochratoxin A, etc.)
• Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
• Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
• Naturally Occurring Toxic Substances (NOTS like hydrocyanic acid, agaric acid, hypercine, etc.)
• Melamine
• Additives (acesulfame K, benzoic acid, BHA, BHT, etc.)
• Pesticide Residues
• Sensory Evaluation
• Shelf Life Testing
• ETO and ECH Testing
• Food Application and recipe engineering

• 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 samples as per FSSAI Manuals, Indian Standards, AOAC, USEPA, EU and Validated Methods.