Studies and study packages

Net-Foodlab Oy understands the processes and research needs of both the food industry and large kitchens. Our accredited* laboratory offers all the services needed to manage these needs. To ensure that your research system works as efficiently as possible, we also offer targeted support services such as the development of a sampling plan and analysis of laboratory results to improve utilisation.

We conduct research on raw material, product, cosmetics, packaging material and water matrices. Together with our strong subcontracting chain, we offer virtually all analytical services in the food sector to both manufacturers and distributors. In addition to traditional laboratory service analyses, we also offer a comprehensive range of on-site allergen spot tests and ELISAs, providing a truly efficient and cost-effective analytical package.

Our service offering includes the following analytical packages:

Sensory examinations

Sensory tests related to appearance, texture, smell and taste are typically used both as part of shelf-life studies and in product development. Sensory testing is typically used to identify potential defects related to product age, recipe changes, storage temperatures and packaging material changes.

Allergen residue studies

Allergen residue testing is the focus area of Net-Foodlab Oy’s Turku laboratory. We are an efficient and flexible partner, and speed of delivery is our competitive advantage. To ensure speed, we always perform the tests in our own laboratory, with occasional exceptions. We have long been one of the largest analysers of gluten samples in Finland, with both individual batch tests and continuous monitoring of production samples. Our offer covers the following allergens

  • gluten
  • seafood
  • egg
  • fish
  • peanut
  • soy
  • milk (beta-lactoglobulin and casein)
  • nuts
  • celery (subcontracted)
  • Mustard
  • Sesame seed
  • sulphur dioxide and sulphites (subcontracted)
  • lupin (subcontracted)
  • molluscs (subcontracted)

GMO and animal species studies

Counterfeiting and the tightening of central distributors’ requirements have increased the need for both manufacturers and importers to ensure that the raw materials and products used comply with specifications. Often this also means identifying GM components and verifying the species of animals indicated in the specification. Net-Foodlab Ltd, together with its strong supply chain, provides efficient analyses for these needs.

Histamine studies

Histamine is a so-called biogenic amine that can be formed in food as a result of microbiological contamination. High storage temperatures and poor hygiene contribute to the formation of histamine. High histamine levels can cause allergy-like symptoms such as hives, reddening of the skin and headaches. Raw materials at risk for histamine include tuna, mackerel, sardines and herring, which contain naturally high levels of histidine.

Fish operators have a legal obligation to take histamine samples from high-risk fish species. As histamine is a thermally stable compound, not only fresh fish but also fish preparations must be sampled. Limit values for fishery products are laid down in food legislation (Commission Regulation (EC) No 2073/2005), and 9 samples must be taken at a time, and the histamine content in any one sub-sample must not exceed 200 mg/kg. Elevated histamine levels cannot be inferred from any other characteristic of the fish or fish product, only from the test results. In practice, cases where legal limits are exceeded are always due to a handling error, usually due to excessive temperature at some stage in the handling of the fish raw material or in the manufacturing process of the product.

The histamine analysis of Net-Foodlab Oy is accredited*. Histamine analysis is carried out in Net-Foodlab Oy’s Turku laboratory using enzymatic technology and a Biosystems Y15 monoanalyzer. This enables efficient analysis of large sample quantities at a time.

Chemical studies

Thanks to our strong supply chain, our service offering covers virtually all chemical analyses required by the food sector. Our list of analyses is truly extensive. Examples of our chemical analyses include, in addition to the traditional dry matter, pH, acid value and salinity, vitamin analyses, acrylamide, heavy metals and environmental toxins. Whatever you need, ask us first!

Microbiological studies

Our microbiological and chemical research methods and matrices cover virtually all the analytical needs of the food industry and large-scale catering. Our expertise in microbiology, food chemistry and the analytical needs of production facilities ensures that our customers always have the relevant information to guide their operations. We carry out virtually all microbiological testing ourselves, which is important for speed and reliability.

Surface hygiene surveys

For 25 years we have been working to ensure surface cleanliness. We offer rapid ATP measurements, traditional microbiological testing using different sampling techniques, as well as detergent and chemical residue testing. Sampling, sampling equipment and development consulting based on the results are available throughout Finland and Estonia.

Nutrient profiles

Thanks to our strong supply chain, our service offering covers virtually all nutritional analysis needs of the food sector.  If necessary, the test packages can always be supplemented with e.g. vitamin and mineral analyses or various mould toxin analyses. The most typical nutritional package is “energy, fat, saturated fat, carbohydrates, sugars, protein and salt”. If necessary, a fibre analysis can also be added.

For the nutrition declaration required on food packaging, it is also possible to determine the nutrients calculated from the recipe and raw material data. Our quality team can also help you in these cases.

Research packages

If you don’t want to create your own analysis packages or use models you’ve already used, you can choose the most suitable analysis packages directly. They have been created based on the common analytical needs and regulatory requirements of the food industry and large-scale catering. Using the analysis kits is straightforward and easy. Just select the right product group and analysis frequency! Examples of ready-made analysis packages are:

  • minced meat package
  • raw fish/meat (raw)
  • product package(raw)
  • product package (mature)
  • domestic water package
  • process water package

Trust us, as many industrial plants and laboratories have done for more than 20 years. Contact us today, let’s build together an analysis and reporting package tailored to your needs!
 
*Net-Foodlab Oy’s Laboratory is a testing laboratory T205 accredited by the FINAS Accreditation Service, accreditation requirement SFS-EN ISO/IEC17025. Information on the activities and locations within the accredited scope of competence can be found on the website www.finas.fi (Read more here).