Food analysis
Food analysis creates trust in our food. Using state-of-the-art methods, it enables foodstuffs to be examined in terms of their composition, quality, safety and authenticity.
Food analysis in everyday life
Food accompanies us every day. It is therefore important to reliably determine its composition, quality and safety. Foodstuffs consist of a variety of ingredients and have different analytical requirements. In order to be able to characterise food, precise and adequate measurement methods are required, which vary depending on the question being asked.
One of the largest and most important areas of food analysis is food safety. Food analysis also supports product development, quality assurance and labelling (e.g. nutritional values).
One focus of our work is the examination of food samples from the cross-border trade of goods. We carry out analyses that enable the correct classification of tariffs and, if necessary, check the assessment of various taxes and duties. The chemical and physical examination of these goods for certain material properties serves to ensure the correct handling of international trade and commerce.
Typical applications of food analysis
Food analysis is used in a wide variety of areas of our society, such as:
- in the determination of nutrients and ingredients
- when examining manufacturing processes
- in product development and innovation
- for the quality assessment and comparison of foodstuffs
- in the creation and verification of declarations
- in research in the field of food and nutrition
- for the characterisation of raw materials and products
- for certificates of origin and authenticity
Our services in the field of food analysis
Our food analysis services include the following chemical analyses:
- Fats (e.g. total fat, milk fat, triglycerides, FAME)
- Sugar (including sucrose, glucose and lactose) and artificial sweeteners
- Proteins
- Starch and maltodextrin
- Salinity
- Minerals (e.g. in fruit juice analysis)
- Theobromine and caffeine (especially for foods containing cocoa)
- Process contaminants (e.g. acrylamide)
- Elements (toxic and non-toxic)
- Viruses, parasites
- Genetically modified organisms
- Persistent organic pollutants (e.g. PFAS, bisphenol)
- Beverage analyses (beer, wine and spirits analysis)
- Acids (acetic acid, citric acid, tartaric acid)
- Visual properties of food
- Water content and dry matter (e.g. in cheese, baked goods, food supplements)
- Ash content (e.g. cereals and dairy products)
Is the service you are looking for not listed on the website? Please do not hesitate to contact us so that we can work together to find a customised solution to your problem.
Private individuals can also send in samples for analysis. Please contact us so that we can discuss the necessary formalities with you.
Measuring methods and technologies
Our laboratory uses state-of-the-art analytical methods to determine a wide range of analytes or properties of foodstuffs, such as:
- chromatographic methods
- gravimetric methods
- titrations
- enzymatic methods
- optical methods: IR, UV-vis, refractive index, brix, microscopy, polarimetry
- various wet chemical methods
Quality and expertise
Our analyses are carried out in accordance with the ISO 17025:2017 standard. Numerous methods are accredited (STS 0119).
You can find more information on the quality of our services on the “Integrated Management System” page.
Enquiry and contact
Chemical tests and consultancy
Federal Institute of Metrology METAS
Lindenweg 50
3003 Bern-Wabern
T +41 58 387 01 11
analyse@metas.ch