Authenticity Testing

With the food industry increasingly subject to scrutiny, testing to ensure compliance with food safety regulations, protecting public health and supporting traceability is a must. As a leading provider of analysis and testing services to the global food and agricultural industries, we are constantly improving our methods and innovating in new ways in order to achieve a safer, higher quality, more sustainable and traceable food and beverage supply chain.

Authenticity Testing
What test do I need?

If you are unsure what kind of tests you need, we can help you diagnose your sample using our extensive analysis techniques.

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  1. Leptosperin - Manuka Honey
    Fera honey analysts use industry leading techniques and cutting edge technologies to establish levels of the marker compound leptosperin within your Manuka honey samples. Through this analysis, the authenticity of your Manuka honey can be assessed against the findings of international research programmes and industry standards.
  2. Manuka Honey: Microbiological Testing (TA & NPA)
    Total Activity (TA) and Non-Peroxide Activity (NPA) are measures of the ability of a honey to inhibit microbial growth. Phenol equivalence testing through traditional plate bioassay methods is used to accurately assess these levels and allow producers to ensure labelling requirements are met.
  3. Hydroxymethylfurfural (HMF)
    Hydroxymethylfurfural (HMF) is an organic compound used as a quality measure in honey. The maximum HMF concentration is controlled within the EU under Council Directive 2001/110/EC.
  4. Combined Chemical and DNA package

    This test combines Fera’s MPI 4 chemical markers test and Fera’s MPI Manuka pollen DNA test to provide a complete package for assessing the authenticity of your manuka honey sample, in line with MPI guidelines.

  5. MPI Manuka Pollen DNA Test

    This test confirms that there is sufficient pollen from the Manuka bush in the honey for it to be regarded as Manuka honey. DNA from pollen in the honey is extracted and analysed to confirm the presence of manuka pollen.

  6. MPI 4 Chemical Markers Test

    Feras food authenticity and profiling experts conduct the analysis required to measure the concentration of the MPI four chemical markers of 3-Phenyllactic acid (3-PLA), 2’-Methoxyacetophenone (2'-MAP), 4-Hydroxyphenyllactic acid (4-HPLA) and 2-Methoxybenzoic acid (2-MBA)

  7. Moisture in Honey Test
    Want to know the quality of your honey from your supplier? Did you know that the quality of honey is determined by its moisture content? Fera Science Limited can analyse your honey samples for their moisture content by measusring the refractive index of the product.
  8. Isotope ratio (includes: (D/H)I & II, 13C and 18O)

    Our wide range of analysis activities are underpinned by our UKAS accredited stable isotope analysis methods.

  9. Natamycin Screen (Optional Quantification of Positive Result)
    Feras food testing abilities can highlight levels of Natamycin within a range of food samples, including wine. Natamycin (INN), also known as pimaricin and sometimes sold as Natacyn, is a naturally occurring antifungal agent produced during fermentation.
  10. Alcoholic Strength by Volume
    Fera’s food authenticity team can analyse alcoholic beverages to determine their alcoholic strength by volume, expressed as ‘% vol’ on product labels. This analysis can suit both beverages producers and retailers wishing to verify labelling claims.
  11. Free and Total Sulphur Dioxide
    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
  12. Illegal Dyes
    Fera food safety experts are able to undertake detailed analysis of your food samples to detect and quantify the presence of a range of illegal dyes potentially found within a wide range of foodstuffs. This test includes the Sudan dyes and Butter yellow among others.

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