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Industry · 12 service areas

Food & Beverage

Food safety and shelf-life testing, fermentation and enzyme technology, product development, nutritional analysis and regulatory support.

01

Food safety and microbiological testing

  • Total plate count (TPC) and total viable count (TVC)
  • Yeast and mold testing
  • Coliform, E. coli, and Enterobacteriaceae testing
  • Detection of foodborne pathogens such as Salmonella, Listeria monocytogenes, and Staphylococcus aureus
  • Microbial contamination testing of raw materials and finished products
  • Hygiene monitoring of food-processing environments
  • Water and ice microbiological testing
  • Microbial testing of food-contact surfaces and equipment
  • Sterility and commercial sterility testing for applicable products
  • Microbial risk assessment and contamination investigation
02

Food quality and shelf-life testing

  • Shelf-life determination and validation
  • Accelerated shelf-life studies
  • Microbial stability testing
  • Challenge testing and microbial growth studies
  • Spoilage organism identification
  • Preservative efficacy testing
  • Product stability testing under different storage conditions
  • Packaging-related shelf-life evaluation
  • Refrigerated and frozen food stability assessment
03

Fermentation technology services

  • Starter culture development and selection
  • Fermentation process development and optimization
  • Lactic acid fermentation for dairy and plant-based products
  • Yeast fermentation for bread, beer, wine, and other fermented beverages
  • Fermentation for vinegar and organic acid production
  • Development of fermented foods such as yogurt, cheese, kimchi, and other cultured products
  • Scale-up from laboratory fermentation to pilot and industrial production
  • Fermentation troubleshooting and contamination control
  • Fermentation yield and productivity optimization
04

Enzyme technology services

  • Selection and screening of food-grade enzymes
  • Evaluate amylase functionality within baking and starch processing matrices
  • Optimizing protease utilization in protein hydrolysis and food processing to enhance nutritional value
  • Evaluate lactase functionality within lactose-free dairy product matrices
  • Evaluate pectinase functionality within fruit juice extraction and clarification systems
  • Optimizing cellulase utilization in plant-based ingredient processing to enhance functional and nutritional properties
  • Evaluate lipase functionality within dairy processing and targeted flavor development
  • Enzyme process optimization and scale-up
05

Food product development and formulation

  • New food and beverage product development
  • Fortified food and beverage development
  • Plant-based food formulation
  • Fermented beverage development
  • Sugar-reduced and salt-reduced formulation support
  • Natural preservative screening
  • Texture, flavor, and stability improvement
  • Ingredient compatibility studies
  • Prototype development and pilot-batch production
06

Nutritional and biochemical analysis

  • Protein, fat, carbohydrate, and moisture analysis
  • Vitamin and mineral analysis
  • Amino acid profiling
  • Fatty acid profiling
  • Dietary fiber analysis
  • Sugar and organic acid profiling
  • Antioxidant activity testing
  • Bioactive compound characterization
  • Nutritional composition testing for product labels
  • Evaluation of selected antinutritional factors
07

Molecular biology and advanced testing

  • PCR-based pathogen detection
  • QPCR-based microbial quantification
  • DNA-based food authenticity testing
  • Species identification in meat and seafood
  • Detection of undeclared biological ingredients
  • GMO detection and analysis, where applicable
  • Microbial strain identification using molecular methods
  • Microbiome profiling of fermented foods
  • Investigation of contamination sources using molecular techniques
08

Food biotechnology and ingredient development

  • Development of microbial-derived food ingredients
  • Production of organic acids through fermentation
  • Amino acid and microbial metabolite production
  • Natural flavor and aroma development
  • Natural colorant development using microbial or biological sources
  • Food-grade microbial biomass production
  • Alternative protein research and development
  • Single-cell protein feasibility studies
09

Dairy biotechnology services

  • Starter culture selection for yogurt and cheese
  • Fermentation optimization for cultured dairy products
  • Probiotic dairy product development
  • Milk and dairy product microbiological testing
  • Enzyme-assisted dairy processing
  • Lactose-free product development
  • Bacteriophage monitoring in dairy fermentation
  • Spoilage investigation and microbial quality improvement
  • Cheese ripening culture evaluation
  • Dairy processing hygiene validation
10

Beverage biotechnology services

  • Juice and beverage microbial testing
  • Fermentation development for kombucha, and other fermented beverages
  • Yeast strain selection and characterization
  • Juice clarification using enzymes
  • Beverage spoilage and stability testing
  • Probiotic drink development
  • Fermentation monitoring and optimization
  • Beverage ingredient and flavor development
  • Microbial quality assessment of bottled water
  • Stability testing for ready-to-drink beverages
11

Food waste valorization and by-product utilization

  • Conversion of food waste into value-added products
  • Recovery of bioactive compounds from food-processing residues by fermentation of fruit and vegetable waste
  • Development of microbial processes for by-product utilization
  • Enzymatic treatment of food waste
  • Production of organic acids from suitable food-industry residues
  • Valorization of whey and other dairy by-products
  • Waste reduction and resource recovery feasibility studies
12

Food safety systems and regulatory support

  • HACCP microbiological assessment support
  • Food safety risk assessment
  • Microbiological method development and validation
  • Cleaning and sanitation validation support
  • Environmental monitoring program design
  • Food safety investigation and root-cause analysis
  • Support for FSSAI-related testing and documentation in India
  • Support for applicable ISO 22000, FSSC 22000, and other food safety systems

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