According to FSSAI data, Food Testing Labs in India, nearly 13% of the 2.4 lakh product samples of various food items failed laboratory tests since 2011. Before commercial production can begin, food testing and appropriate certification from an Indian Food Testing Labs in India are required. It eliminates all unnecessary health risks to the public. Food Testing Labs in India and inspection are essential in today’s food industry in India to ensure good or acceptable quality and to protect public health. Customers’ demand for food testing has increased as adulteration has become a more common occurrence. Because this is prevalent in the food industry, food testing requirements play an important role. When it comes to food safety, India ranks near the bottom.
Because of incorrect labelling, many food products’ ingredients and nutritional facts are unknown to consumers. Furthermore, adulteration is common nowadays, so food testing has become an important activity in India. It is critical to maintain the overall quality of food products in order to ensure that they are safe to consume. Food analysis laboratories ensure the authenticity of tested products and the quality of the food product’s contents. Thus, food testing ensures that consumers are not victims of economic fraud and that fierce competition among food manufacturers is justified.
There is various form of in which analysis is done in Food Testing Lab in India
1) Organic Food Testing Labs in India, the laboratory ensures that food labelled as organic is free of synthetic chemicals and follows strict guidelines. When purchasing organic food, one should look for FSSAI certification. Organic food is not only free of all chemicals, but it is also grown without the use of synthetic pesticides and fertilizers. Organic food testing aids in determining the presence of pesticides or fertilizers in the food.
2) Dairy product testing includes the analysis of milk, cheese, and other dairy products, as well as products containing milk, cheese, and other dairy product ingredients. These tests determine alkalinity, dispensability, fat, milk fat, lactose, milk solids, non-fat, moisture, minerals, microbiological tests, and other factors.
