Benefits of Regular Quality Testing.
1. Better quality of Snacks & Namkeen (Wafers & fryums) 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 Snacks & Namkeen (Wafers & fryums).
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 sample as per FSSAI Manuals, Indian Standards, AOAC, USEPA, EU and Validated Methods