An NABL-accredited laboratory that tests food products to FSSAI and IS standards, with product development consultation and second-party food safety audits alongside.
Food Lab
Food testing,to FSSAI and IS standards.
Nutritional analysis, additives, quality parameters, adulterants, contaminants and fatty-acid profiles, across cereals, oils, dairy, beverages, spices, packaged and ready-to-eat foods.
Nutritional and proximate analysis
Moisture, total ash, acid-insoluble ash, protein, fat, crude fibre, dietary fibre, carbohydrates, energy value, sugar, salt and related nutritional parameters in cereals, pulses and their products, oils and fats, prepared and packaged foods, proprietary foods, health mixes, cereal-based health supplements, infant foods, milk and cereal-based products, processed fruits and vegetables, malt-based foods, dairy products, snacks and savouries, sweets and confectionery, bakery products, nuts and nut products, coconut and coconut products, solvent-extracted flours, animal feed and feed ingredients, seeds and seed products, and ready-to-eat (RTE) and ready-to-serve (RTS) products, to FSSAI and IS standards.
Food additives
Preservatives, artificial sweeteners and synthetic colours in carbonated beverages, juices, alcoholic and non-alcoholic drinks, sauces, sarbath syrups, concentrates, bakery products and pickles.
Quality parameters to FSSAI
Complete testing to the Food Safety and Standards Act, 2006 for dairy and dairy analogues, edible oils and fats, cereals and pulses, bakery and confectionery, fruits and vegetables, non-alcoholic beverages, ghee, tea, coffee, cocoa products, herbs, salt, spices and condiments, honey and beehive products, sugar, jaggery, sauces and juices.
Contaminants and mycotoxin residues
Food safety parameters to the Food Safety and Standards Act, 2006: heavy metals and mycotoxins (aflatoxins) in cereals and pulses products, nuts, seeds, animal feed, oils and fats, dairy products, spices and condiments, and ready-to-eat (RTE) and ready-to-serve (RTS) products.
Minerals and nutritional elements
Calcium, iron, sodium, potassium, magnesium, zinc and phosphorus in cereals, oils, fruit and vegetable products, beverages, tea, health mixes, ready-to-eat and packaged foods.
Fatty acid profile
Saturated fat, mono-unsaturated fat (MUFA), poly-unsaturated fat (PUFA) and trans fat in oils and fats, ghee, ready-to-eat foods, packaged foods and bakery products.
Detection of adulterants
In dairy and dairy analogues, edible oils and fats, cereals and pulses, honey, and spices and condiments.
The technical team
Laboratory operations are run by a structured team as required by ISO/IEC 17025:2017: a Quality Manager, a Technical Manager, authorized signatories, technical executives, lab assistants and supporting staff. It includes Food Analysts certified by FSSAI and personnel approved by NABL, which is what gives a test report its authenticity and legal validity.
The team is continuously trained on the quality system, good laboratory practice (GLP), method validation, uncertainty of measurement and ethical practice, to deliver accurate, reliable and timely results with integrity.
Academic support
Internship training for bachelor's and master's degree students
Hands-on training in food chemical analysis across food products
Hands-on training in UV-Vis spectrophotometry, GC-FID, HPLC and AAS
01
Quality Manager
Implementation, maintenance and continual improvement of the management system, and compliance with NABL requirements.
02
Technical Manager
Overall technical operations, method validation, resource management, training and competency, and the technical validity of results.
03
Technical executives
Highly qualified, competent analysts for chemical, nutritional, contaminant and residue analysis to national and international standards, on advanced instruments including HPLC, GC-FID, AAS and UV-Vis spectrophotometers.
04
Lab assistants and support staff
Trained supporting personnel for sample receipt, handling, preparation and preservation, and maintenance of laboratory environmental conditions.
Instruments
A controlled testing environment that prevents cross-contamination, equipped with:
Semi-micro balance
Hot air oven
Muffle furnace
Refrigerators
Fat analyzer
Crude fibre analyser
Protein analyzer
pH meter
Conductivity meter
Turbidity meter
Centrifuge
Incubator
UV-Vis spectrophotometer
Gas chromatography with flame ionisation detector (GC-FID)
High-performance liquid chromatography (HPLC)
Atomic absorption spectroscopy (AAS)
Semi-micro balance
Hot air oven
Muffle furnace
Refrigerators
Fat analyzer
Crude fibre analyser
Protein analyzer
pH meter
Conductivity meter
Turbidity meter
Centrifuge
Incubator
UV-Vis spectrophotometer
Gas chromatography with flame ionisation detector (GC-FID)
High-performance liquid chromatography (HPLC)
Atomic absorption spectroscopy (AAS)
Why choose the Food Lab
NABL accredited and globally recognised results
State-of-the-art infrastructure
Qualified and experienced team
Fast turnaround time
Affordable and transparent pricing
Strong focus on customer satisfaction
Reliable results
Also from the Food Lab
01
Food product development consultation
Comprehensive support for entrepreneurs, startups, food manufacturers and established food businesses in transforming innovative concepts into safe, high-quality and commercially successful food products, working closely with clients through the product development lifecycle, from concept creation and prototype development to commercialisation and market launch.
The consultation helps businesses develop products that meet consumer expectations, regulatory requirements and industry standards while ensuring product quality, safety, functionality and cost-effectiveness.
NAF combines scientific expertise, food technology knowledge and industry experience to develop innovative, safe, nutritious and market-ready food products aligned with customer expectations and business objectives. End-to-end consultation lets clients reduce development time, optimise production costs, improve product quality, ensure regulatory compliance and successfully launch competitive food products.
02
Second-party food safety audits
Audits for food manufacturing, processing, packaging, storage, catering and distribution businesses, to strengthen food safety management systems against national regulation and internationally recognised standards.
Audits support consistent product quality, protect brand reputation, and evidence compliance with customer, regulatory and international requirements.
Audit scope
Food Safety Management Systems against FSSC 22000:2018
Good Manufacturing Practices, Good Hygiene Practices and sanitation programmes
HACCP implementation and effectiveness
Production facilities, equipment, utilities, storage and personnel hygiene
Documentation, records, traceability, product recall and internal audit programmes
A detailed audit report with objective findings and practical corrective actions
Food Lab enquiries
Test your food product to FSSAI and IS standards.
For food product testing, product development or a food safety audit, tell the Food Lab what you need.
Whether you are a farmer, an FPO, an agricultural institution, a researcher, an industry, a student or a project organisation, the Laboratory Services Division can support your analytical requirements with quality-assured testing services. Get in touch for sample submission, testing requirements and further enquiries.
