Free Asparagine

Test Code
Standard Price per sample £150.00
up to 10

Free Asparagine
  • Method Used
  • Accreditation
  • Standard Turnaround Time
    20 working days

Feras food analysis team can quantify and highlight the presence of asparagine within your food samples. Asparagine is an amino acid which is a key contributor to the formation of acrylamide in food. Acrylamide is produced from food after heating, known as the Maillard reaction, between free amino acids such as asparagine and sugars in the foodstuff.

This has prompted regulators to outline strict limits on the level of Asparagine within a range of different foodstuffs. This is in an effort to ensure these food products do not expose consumers to levels of foodstuffs over and above safe limits. Fera are best placed to provide the testing ability to meet these requirements, and avoid product recalls or refusals, both of which can have significant economic impacts.

Fera can analyse your samples for the presence of free asparagine using our state-of-the-art liquid chromatography – high-resolution mass spectrometry suite, and accurately quantify where present.

Examples of foodstuffs where high levels of acrylamide may be formed from asparagine after cooking include: potatoes or potato products, cereals or cereal products, baked products and coffee. As these products are at higher risk of containing acrylamide after cooking, effective measures should be taken to accurately determine the concentrations of asparagine and other free amino acids, to maintain the safety of these foodstuffs.

Fera can provide accurate information on the free asparagine present within your sample, down to a reporting limit of 0.01 mg/kg.

Please contact us to discuss volume discounts.

Detail Specification

Standard Turnaround Time

20 working days

Method Used




Free Asparagine

Subtotal £1,500.00

You may also be interested in

AO Package (Aflatoxins B1, B2, G1, G2, total and ochratoxin A)

Fera Science Limited can analyse food or feed samples to measure levels of Aflatoxins B1, B2, G1, G2, total Aflatoxins and Ochratoxin A. The methods used are fully compliant with EU contaminants legislation to allow you to assess your compliance with regulatory limits in place.

Dioxins and Polychlorinated biphenyls (PCBs)

Fera food safety experts are able to establish the levels of a range of Dioxins and PCBs within your food sample as part of a complete overview of the safety of your foodstuffs. Our accredited methods of analysis are important to confirm that levels of these potentially harmful chemicals within your foodstuffs are below legislative limits thus avoiding potentially damaging product recalls, refusals, and loss of customer trust. With this analysis, our food safety experts can measure the levels of both dioxin like and non-dioxin like PCBs in your food samples.

Many different matrices can be tested not just foods, contact us for further information or to discuss your needs with one of our scientists.

DON (Deoxynivalenol)

To be certain that your products are safe for your customer and consumers you need to be confident that your cereals and processed grain products do not exceed the maximum regulatory levels for Deoxynivalenol.

Copyright © 2021 Fera Science Limited (“Fera”). All rights reserved.
Registered Office: 65 Gresham St, London, EC2V 7NQ. Registered in England & Wales, No 9413107. Fera is a joint venture company of Capita Plc, 65 Gresham St, London, EC2V 7NQ. Registered in England and Wales No 02081330. VAT Registration ID: GB 618184140
For further information about how Fera uses any personal data collected from you, please see our Privacy Notice at