Our Flexible methods are able to accurately quantify the levels of any positive results found of Natamycin to aid you within your quality control efforts & provide further detail which you can use to address any potential issues within your production processes.
Fera’s food authenticity team can analyse alcoholic beverages to determine their alcoholic strength by volume, expressed as ‘% vol’ on product labels.
While naturally present in wine, sulphur dioxide (SO2) can also be added to wine during the pre-bottling stage of production to preserve products during storage. Sulphur dioxide is subject to legal limits and requires specific mention on labels where levels exceed 10 mg/L.
An analytical test using analysis of the stable isotope signature of oxygen is provided to verify labelling claims of fruit juices labelled as ‘not from concentrate’.
Fera Science offers testing of fruit juices using state of the art facilities.
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