Food Testing

The Regional Food Research Analysis Centre (RFRAC), Lucknow, operates in strict alignment with the Food Safety and Standards Authority of India (FSSAI), the apex regulatory body established under the Food Safety and Standards Act, 2006. Our mission is to provide high-precision food testing and quality assurance services to ensure that food products in the regional and national markets meet stringent safety and compositional standards.

As an ISO/IEC 17025:2017 accredited lab. 

RFRAC evaluates food products based on comprehensive regulatory frameworks, including:

·         FSS (Food Products Standards and Food Additives) Regulations

·         FSS (Contaminants, Toxins and Residues) Regulations

·         FSS (Packaging and Labelling) Regulations

·         FSS (Laboratory and Sample Analysis) Regulations

Utilizing FSSAI-approved methodologies (ISO standards), RFRAC empowers stakeholders through risk-based monitoring, enhanced traceability, and robust consumer protection. Our facility is distinguished by its state-of-the-art instrumentation and a team of highly qualified scientists dedicated to eliminating manufacturing aberrations through customized technical advisories.

Core Analytical Competencies

Nutritional Labelling & Compliance

RFRAC provides comprehensive labelling services to ensure packaged foods meet the mandatory requirements of the FSS (Packaging and Labelling) Regulations. We help businesses accurately declare ingredients, calorific values, and shelf-life while ensuring the correct application of vegetarian/non-vegetarian symbols.

·       Key Parameters: Moisture, Ash, Protein, Fat, Crude Fiber, Carbohydrates, Energy (Calories), Sugar, Salt, and Dietary Fiber.

·     Specialized Analysis: Full Vitamin/Mineral profiles, Amino Acid composition, Organic Acids, and Fatty Acid variations (SFA, MUFA, PUFA, TFA).

·       Vitamin Analysis

     Gven the labile nature of vitamins, RFRAC utilizes validated methods to quantify these essential organic compounds in food, supplements, and fortified premixes.

·       Fat-Soluble Vitamins: Vitamin A (Retinol variants), D (D2/D3), E (Tocopherols/Tocotrienols), and K (K1/K2).

·      Water-Soluble Vitamins: Full B-Complex range (B1, B2, B3, B5, B6, B7, B9, B12) and Vitamin C (Ascorbic Acid)

      PARAMETERS : Sulfites • Sodium Nitrite • Potassium Nitrite, Sorbic Acid • Benzoic Acid • Acetic Acid • Ascorbic Acid,  Heavy Metals • Minerals • Elemental Assay • Elemental Impurities • Dissolution Assay • Calcium • Magnesium • Potassium • Phosphorous • Iron • Manganese • Copper • Zinc • Sodium • Tin • Arsenic • Cobalt • Molybdenum • Chromium • Cadmium , Salmonella species • Listeria monocytogenes and species • Escherichia coli (O157:H7, O157, and STECs) • Staphylococcus aureus • Campylobacter species • Bacillus cereus • Shigella species • Clostridium perfringens • Cronobacter sakazakii • Pseudomonas aeruginosa • Aerobic Plate Count • Yeast & Mold • Coliforms • Enterobacteriaceae • Lactic Acid Bacteria • Alicyclobacillus • Heterofermentative Lactic Acid Bacteria • Spore-forming Mesophilic Aerobic Bacteria • Spore-forming Mesophilic Anaerobic Bacteria • Spore-forming Thermophilic Aerobic Bacteria • Osmophilic Yeast & Mold • Anaerobic Plate Count • Psychrotrophic Plate Count

     FOOD COLOR

Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. It may be Natural or Artificial. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in domestic cooking. Color allow consumers to identify products on sight, protect flavors and vitamins from damage by light, increase appeal and make unattractive food desirable.