Your Food testing lab

Largest regional food testing laboratory

Full service from order to test report

Microbiological and physico-chemical laboratory analysis

Evaluation, labelling inspection and consultancy

Food analysis laboratory in Rostock

You are what you eat.

Vegetarian, vegan, mixed diet, organic, halal… – there are many different types of diet, but they all have one thing in common: the desire for high quality and safe food.

To ensure that only the desired ingredients are present in our food and that a high level of quality can be guaranteed, products and processes must be subject to regular controls, regardless of the size of the manufacturing company and the type of food. Food safety is the full responsibility of the food producer or distributor (Regulation (EC) No 178/2002), whether profit or non-profit, public or private, manufacturer or distributor. Comprehensive measures must be taken to control possible direct or indirect risks.

Join our more than 600 food industry clients, some of whom we have successfully supported for more than 25 years. We support our regional and (inter)national customers and are committed to a strong industry and economy.

Enquire now

Laboratory for food analysis

In the accredited BIOSERV laboratories we offer the following analyses for various matrices and products according to german law Lebens- und Futtermittelgesetzbuch (LFGB) and DIN standards:

Microbiological analyses
Rapid tests for Salmonella, Listeria
Nutritional analyses
Chemical parameters
Physical analyses
Foreign body analysis
Sensory testing
Hygiene tests
Allergens, contaminants, residues and pesticides*.

From raw material to finished products, we analyse all product groups

Bread and bakery products

Convenience, ready meals

Meat and fish

Confectionery products

Milk and dairy products

Fruit and vegetables

Carcass inspection

Süßwaren

Waters

*We test some parameters within our network of accredited partner laboratories

Our services include planning and sample logistics, analytical execution through to results reporting, and crisis evaluation and response. We can also help you monitor environmental hygiene, inspect packaging and advise or train you and your staff on quality management processes or food law issues.

This makes us your one-stop shop for product safety.

Key methods in food analysis

Food safety testing requires a comprehensive approach involving a wide range of analytical methods. From microbiological and chemical analysis to molecular biology and physical methods, each technique plays an important role in identifying hazards and ensuring the safety and quality of food. By using these methods, food manufacturers and processors can ensure that their products are safe to consume and meet regulatory requirements.

Microbiological analysis

Microbiological analysis is used to detect harmful microorganisms, prevent food spoilage and check the effectiveness of hygiene measures.

Total plate count

Total plate count (TPC) is used to assess the overall microbiological quality of food. It determines the number of colony forming units (CFU) per gram or millilitre of food.

Detection of facultative pathogens

Facultative pathogenic micro-organisms such as Salmonella, Listeria monocytogenes, Escherichia coli (E. coli) and Campylobacter are detected by specific microbiological methods. These include

Cultural methods: Isolation and identification of pathogens on selective media.
Immunological methods: Use of ELISA (enzyme-linked immunosorbent assay) for rapid detection of specific pathogens.
Molecular biology methods: Use of PCR (polymerase chain reaction) for rapid and specific identification of microbial DNA sequences.

Detection of specific microorganisms

Some microorganisms are desirable in certain types of food, others are not. Detection of these is also part of our portfolio, for example:

Lactic acid bacteria
Yeasts
Moulds

Chemical analysis

Chemical analyses in food analysis are used to determine the exact composition, possible contaminants and quality of food to ensure safety and compliance with legal standards.

Macronutrient analysis

Macronutrients such as proteins, fats and carbohydrates are the main components of food and need to be accurately determined.

Protein determination: The Kjeldahl and Dumas methods are widely used to determine protein content. The Kjeldahl method is based on the determination of the nitrogen content, while the Dumas method uses the combustion of the sample material to measure the nitrogen content.
Fat determination: Soxhlet extraction and modern fat analysers such as the Soxtec method are used to determine fat content. Gas chromatography (GC) is also used to analyse the fatty acid composition.
Carbohydrate determination: Carbohydrate content is often determined by differential calculation. Specific methods such as High Performance Liquid Chromatography (HPLC) can be used to analyse sugars and other carbohydrates.

Micronutrient analysis

Micronutrients such as vitamins and minerals are present in small amounts but are essential for health.

Determination of vitamins: HPLC and UV-Vis spectrophotometry are common methods for the determination of vitamins. Vitamins such as vitamin C, B vitamins and fat-soluble vitamins such as vitamins A, D, E and K can be accurately quantified using these techniques.
Mineral analysis: Atomic Absorption Spectroscopy (AAS) and Inductively Coupled Plasma Mass Spectrometry (ICP-MS) are used to analyse minerals such as calcium, iron, magnesium, zinc and other trace elements.

We carry out these analyses with partners in our laboratory network.

Dietary fibre analysis

Dietary fibre plays an important role in nutrition and health. Total dietary fibre is often determined by enzymatic-gravimetric methods, in which samples are enzymatically digested and the residue measured.

We carry out these analyses with partners in our laboratory network.

Water and ash analysis

The water content of a food affects its shelf life and quality. The ash content gives an indication of the mineral content.

Determination of allergens, contaminants and residues

The aim of residue analysis is to identify and quantify residues of pesticides, antibiotics, mycotoxins and other chemical substances in food. Various techniques can be used, such as gas chromatography (GC), high performance liquid chromatography (HPLC) or elemental analysis.

We carry out these analyses with partners in our laboratory network.

Physical analysis

Physical analysis helps to determine the physical properties of food and can indicate possible contamination or quality defects.

Particle size analysis

Determination of particle size distribution in powdered or liquid foods, important for quality and consistency.

Rheology

Investigation of the flow properties of foods to assess their texture and processing properties.

Spectroscopy

Use of infrared (IR) or near infrared (NIR) spectroscopy for rapid and non-destructive analysis of food composition.

Sensory analysis

Sensory analysis is a specialist area of food analysis that is governed by very comprehensive standards. The senses (taste, smell, appearance and texture) are used to assess quality. BIOSERV has particular expertise in descriptive analysis. The majority of our testers are recognised and active DLG testers for various product categories.

Descriptive analysis

Principle: Detailed description and quantification of the sensory characteristics of a product.
Application: Development of sensory profiles to characterise products.

Difference testing

Principle: Determining the differences between two or more samples.
Methods: Triangle test, Duo-Trio test, Pairwise comparison.
Application: Product development, quality control, recipe change.

Quantitative Descriptive Analysis (QDA)

Principle: A behaviour-based sensory evaluation method in which the sensory properties of a product are measured using descriptive panels.

Need a quote for food and feed analysis?

Get a quote now

Regulatory requirements for food analysis

Food manufacturers are required to test their products to a variety of legal requirements to ensure the safety and quality of their products. These regulations vary from country to country and region to region, but in the European Union (EU) there are comprehensive regulations that apply to both the production and testing of food. The following is a detailed overview of the main legal principles and regulations that food manufacturers must comply with when testing their products.

EU Regulations

Regulation (EC) No 178/2002

Regulation (EC) No 178/2002 is the basis of European food law. It lays down the general principles and requirements of food law and serves as a basis for measures aimed at achieving a high level of protection of human health and consumer interests.

Article 14: Food shall not be unsafe. Food shall be deemed to be unsafe if it is injurious to health or unfit for human consumption.

Article 17: Food business operators are responsible for food safety and must ensure that all food produced, processed and distributed under their control complies with the requirements of food law.

Regulation (EC) No 852/2004

Regulation (EC) No 852/2004 regulates the hygiene of food. It applies to all stages of production, processing and distribution of food. Food business operators must put in place and maintain appropriate self-monitoring systems based on the principles of HACCP (Hazard Analysis and Critical Control Points).

Premises and equipment must be designed and constructed to prevent contamination.

Regulation (EC) No 853/2004

This Regulation complements Regulation (EC) No 852/2004 and lays down specific hygiene requirements for food of animal origin. Food of animal origin must be properly labelled and identified to ensure traceability.

For certain products, such as meat, milk and fishery products, special requirements apply to production, processing and storage.

Regulation (EC) No 2073/2005

This Regulation lays down microbiological criteria for food. Its purpose is to ensure control of the microbiological safety of food. Food business operators must ensure that their products meet the specified microbiological criteria, which may vary depending on the type of food and the intended use.

German legislation

Lebensmittel- und Futtermittelgesetzbuch (LFGB)

The LFGB is the central piece of German food legislation. It contains a large number of regulations on food safety and labelling.

5 Prohibition of misleading information: Foodstuffs may not be labelled, advertised or presented in such a way as to mislead the consumer.

8 Prohibitions to protect health: Food must not contain substances that are likely to be harmful to health.

Lebensmittel- und Futtermittelgesetzbuch (LMIDV)

The LMIDV complements the European LMIV by extending certain food labelling requirements to bulk commodities.

The regulation lays down rules for the declaration of allergens for bulk products and for the origin labelling of fresh, chilled and frozen pork, sheep, goat and poultry meat that is not pre-packaged.International standards and guidelines.

International standards and guidelines

Codex Alimentarius

The Codex Alimentarius is a collection of internationally recognised standards, guidelines and codes of practice developed by the Codex Alimentarius Commission. The Commission is administered by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).

The aim is to promote consumer health and ensure fair practices in international trade. The Codex comprises a large number of standards and guidelines for different food groups, covering aspects such as hygiene, maximum residue levels of pesticides and contaminants, and food additives.

Need a quote for food and feed analysis?

Get a quote now

Sampling and pick-up service

Correct sampling is the first step in any analysis. If you have any questions about correct sampling, the sampling strategy – one-off or as part of an annual plan – or the optimum analysis programme, we will be happy to help. On request, trained BIOSERV staff will carry out the sampling for you on site.

We organise the collection of the samples and ensure a smooth and fast transport to the laboratory.

Sample delivery

Monday – Thursday
Friday – Friday

07:00 – 16:30
07:00 – 15:00

Sample pick-up

Please arrange collection by calling +49 (0) 381 405876, by email or using the contact form.

Food Analysis FAQ

Why is food analysis important?

Food analysis is required by law to ensure the safety and quality of food, to protect consumers and to increase confidence in food products.

What methods do you use to analyse food?

We use a variety of methods including chromatography (GC, HPLC), microbiological tests, chemical tests, physical measurements and sensory analysis.

What is food analysis?

Food analysis is the scientific examination and evaluation of food to determine its composition, quality and safety. It includes testing for nutrients, contaminants, additives and microbiological parameters.

How much sample is required?

The amount of sample required depends on the type of analysis. Typically, 150 to 500 g is sufficient, but larger quantities may be required for specific tests.

How much does a food analysis cost?

Costs vary depending on the type and scope of the analysis. Simple tests can be relatively inexpensive. For example, the total microbial count costs about €9 per sample. More complex analyses are more expensive. We can provide you with a customised quote based on your specific requirements.

How long does it take for results to be available?

It depends on the type of analysis. For example, a pH determination may take only a few minutes, whereas a complex chemical analysis may take several days.

How is sample integrity assured?

Samples are collected, transported and stored under controlled conditions to avoid contamination and ensure integrity. This includes appropriate packaging, temperature control and careful documentation.

Can you provide specific analysis for special requirements?

Yes, we offer customised analysis services to meet the specific needs and requirements of our clients.