Food analysis at WESSLING

The efficient and reliable analysis of WESSLING supports food manufacturers and suppliers of raw materials in complying with legal requirements and ensures the highest standards in the field of food safety.

The long-term market success of food and the associated product brands depends to a large extent on their quality and safety, because consumers perceive and remember the quality or quality flaws of food in a very sensitive way.

We protect your brand for you as a food manufacturer or retailer and support you in meeting legal requirements by testing the quality and safety of your products in our accredited laboratories. Therefore we provide all methods of modern food analysis: from chemical-physical analysis to sensory tests to microbiological and molecular biological analyses and the identification of foreign bodies. Our competent experts will advise you comprehensively in the planning of sampling and analysis.

Food analysis: the services of WESSLING in detail

Chemical-physical analysis
Residues and contaminants
Molecular biological analysis
Identification of foreign bodies
Microbiological analysis

Food analysis: the services of WESSLING in detail

Residues and contaminants

The reliable detection of residues and contaminants in food places the highest demands on laboratory analysis. Thanks to our state-of-the-art equipment, WESSLING experts examine raw materials and products using multi or individual methods.

We provide a comprehensive service from sampling and analysis to expert evaluation of the results. Should residues or contaminants be detected in your food sample, we will be happy to support you through our many years of experience in detecting the cause.

Dioxins and polycyclic biphenyls (dl-PCB, ndl-PCB)
Mycotoxins
Chlorate, perchlorate
Heavy metals
Polycyclic aromatic hydrocarbons (PAHs)
Pharmacologically active substances (human and veterinary medicines)
Quaternary ammonium compounds (QAV (DDAC, BAC))
Phthalates
Mineral oil components (MOSH/MOAH)
Process contaminants

Food analysis: the services of WESSLING in detail

Identification of foreign bodies

Physical solids which are not part of the recipe and can be sensory detected are named as foreign bodies in food.

Foreign bodies include metal parts, wood or glass splinters, pieces of textile, hair, plastic particles, cigarette butts, tablets, paint particles, insect and other animal fragments. They can be contained in raw materials due to harvesting, but can also be introduced into food during the further production process, storage or transport. In addition, entry into food can occur during its preparation or while in the supermarket. Depending on their nature, foreign objects can pose a physical hazard and are generally undesirable in food. The type and origin of a foreign body is not always immediately apparent. In order to obtain further information, identify or exclude sources, an assessment using laboratory analysis is helpful.

Documentation of dimensions
Photographic documentation of buildup or striking deformations
Visual inspection for a rough classification of the material
Light microscopic examination of biological materials and powdery foreign bodies to identify amorphous or crystalline structures
FT-IR spectroscopy for a non-destructive examination of plastics, e.g. foils, or hard plastic particles
ATR technology to identify the type of polymer and additives, e.g. plasticisers for homogeneous materials
EDX to identify glass particles, metallic or mineral foreign bodies or other predominantly inorganic particles, identification of elements from atomic number 5 (boron), quantification from atomic number 11 (sodium)
SEM images for further information on the microstructure of a foreign body
X-ray fluorescence analysis (XRF) or mass spectrometry with inductively coupled plasma (ICP-MS) to examine element composition
Molecular biological analysis of animal or plant fragments, either via species-specific polymerase chain reaction (PCR) or via PCR-RFLP (restriction fragment length polymorphism)

Food analysis: the services of WESSLING in detail

Microbiological analysis

One of the most important criteria for the marketability of a food product is that it is microbiologically safe. The WESSLING Group has very efficient microbiological laboratories for food testing.

The laboratory for microbiological food analysis at the Paris location, with its state-of-the-art equipment, is divided into 400 square metres of laboratory space. This is in accordance with Bioactive Substance Ordinance 2 and 3, and our one-way street principle, whereby all samples pass through our microbiological laboratory, ensures clean analysis by reducing the risk of contamination. Our range of services also includes testing probiotic products for their content of specific microorganisms and the identification of microorganisms.

Cultural procedures
Rapid methods
Spoilage organisms
Hygiene indicators
Identification of microorganisms
Pathogenic microorganisms
Studies for minimum shelf life

Your contact for food analysis

Herbicides

At WESSLING our competent team of experts is at your disposal for this highly sensitive analysis - using state-of-the-art measuring instruments and methods we provide you with reliable results.

Materials with food contact

The across-the-board expertise at WESSLING ensures that your materials for food contact are produced to excellent standards and marketable - so that consumers can consume safe, good quality food.

Alcohol analysis

he WESSLING Group has the solid expertise, high-performance equipment and experienced staff needed to carry out your alcohol tests.

Analysis and evaluation of pesticide residues 1 / 3

Expert services for food

With expert opinions, labelling, declaration and conformity tests, WESSLING ensures the safety, quality and hygiene of food and the protection of consumers.

Analysis for the safety and quality of your feed

Feed is the most important resource in livestock farming. Trust in our analysis know-how and competent evaluations of your products for quality assurance.

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