Accurate and Affordable quality and safety testing services for Food & Agri Products.

Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes. As well as the 'normal' nutritional composition of food, you need to know about levels of natural toxicants, and of potential contaminants, such as pesticides. At DALPL we have a wealth of knowledge, skills and state-of-the-art equipment (such as gas chromatography and liquid chromatography-mass spectrometry) for chemical analysis and related issues.

Shelf Life Studies & Nutritional Labelling.

Shelf life, in specific storage conditions, means the maximum period of time in which the passing of single reactive events cause modifications onto the food safety. Food stuffs are exposed to a great number of factors able to modify its intrinsic properties; oxygen, light, humidity are all parameters able to generate food degradation. It is strictly required by the food chain factories to assess all products shelf life under different transformation, storage, packaging transport and distribution conditions. DALPL performs shelf life studies developed according to

  • DALPL develops customized shelf life protocols for the evaluation of the qualitative degeneration of the foodstuff (hygienic, microbiological, sensorial, nutritional, chemical-physical): organoleptic tests, Textures evaluations, Microbiological, chemical parameters and vitamins.
  • Accelerated Shelf Life Test in order to reduce the conditioning times.
  • Setting-up of Abuse test in order to verify the products shelf life in worst-case condition.
  • Challenge test based on regulatory requirements

Pesticide Residues:

  • Pesticide residue refers to the pesticides that may remain on or in food after they are applied to food crops. Persistent chemicals can be magnified through the food chain and have been detected in products ranging from meat, poultry, and fish, to vegetable oils, nuts, and various fruits and vegetables. At DALPL, we established methods of analysis to perform the testing of these residue by highly sensitive precision instruments such as LCMSMS & GCMSMS, below listed are some of the groups tested at DALPL

    Naturally Occuring Toxins (NOTS)

    Certain types of foods contain potentially harmful natural toxins, which are classified as Naturally Occurring Toxic Substances (NOTS).

    At DALPL, we have established methods to test NOTS by HPLC as well as chemical method

    Antibiotic Residues

    Antibiotics are used extensively in food-producing animals to maintain optimal health and promote growth. The use of these drugs has the potential to leave drug-related residues such as parent drug and metabolites in sea food, meat, milk, and eggs.

    At DALPL we have established methods for analysis of antibiotic residues on highly sensitive precision instruments such as LCMSMS


    Mycotoxins are a group of naturally occurring chemicals produced by certain moulds. They can grow on a variety of different crops and foodstuffs including cereals, nuts, spices, dried fruits, apple juice and coffee, often under warm and humid conditions.


    Heavy metals are naturally occurring elements, their multiple industrial, domestic, agricultural, medical and technological applications have led to their wide distribution in the environment; raising concerns over their potential effects on human health and the environment.

    At DALPL, we have a highly sensitive ICP

  • Adulteration & Contaminants in Food Products

    As the Manipulation of natural characteristics of various food products in the market with contaminants like dyes, coloring agents, etc. is on the rise, DALPL has facilities to detect and advice the manufacturer, consumer and health authorities on the use of such products.