Food Analysis
Food Analysis
Food Analysis is useful for determining the chemical characteristics of your food product. These include pH, water activity, Brix, moisture content, total dissolved solids, salinity, and gluten testing. These metrics can be used to determine the safety and shelf-life of your product.
Request Food Analysis/Submit a Sample
To request Food Analysis test, please visit the Request Services and Document Submission tab. Follow instructions on the downloadable Food Analysis Request Form and submit the documents, then wait for a team member to reach out before sending in samples.
Overview of Services
Food analysis is laboratory testing of foods to determine quality and safety paraments. For these services, you send in your samples as instructed in the submission form and we will perform testing on-site. Listed below in the Basic Services section are the most common tests we perform. If you have additional test requests, reach out and we may be able to accommodate your request.
Services
More pricing information can be found here.
pH Testing
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Tests the acidity level of a product
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Requires 3 samples per product SKU
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Minimum sample size 4 oz
Water Activity (aw)
- Tests the availability of water for microbes and chemical reactions
- 3 samples per product SKU
- Minimum sample size 4 oz
Moisture Level Testing
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Tests the percent moisture
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3 samples per product SKU
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Minimum sample size 4 oz
Brix Testing
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Tests the concentration of sugars in a liquid product
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3 samples per product SKU
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Minimum sample size 4 oz
Total Dissolved Solids (TDS) Testing
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Tests concentration of solid dissolved particles in a liquid product
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3 samples
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Minimum sample size 4 oz
Salinity Testing
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Tests the concentration of salt in a liquid product
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3 samples
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Minimum sample size 4 oz
Gluten Testing
- Tests whether the concentration of gluten in a product exceeds 10 ppm
- Requires 2 samples
- Minimum sample size 4 oz
Resources
The Food Innovation Center has a variety of resources, equipment, and references available to our partners. Connect with us to learn more.
Useful Links and References
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Haouet, M. N. et al. Experimental accelerated shelf life determination of a ready-to-eat processed food. Ital J Food Saf 7, 6919 (2019).
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Microbiological Testing by Industry of Ready-to-Eat Foods under FDA’s Jurisdiction for Pathogens (or Appropriate Indicator Organisms): Verification of Preventive Controls. Journal of Food Protection 85, 1646–1666 (2022).