Food Quality Testing
Ensuring product excellence through rigorous food quality testing. Our ISO/IEC 17025-accredited laboratory delivers precise data on Water Activity, pH, Peroxide Value, Free Fatty Acid, and Titratable Acidity for stability, safety, and regulatory compliance.
Precision in Food Quality Testing & Analysis
Accurate food quality testing is the foundation of a successful brand. The physical attributes and chemical composition of your product dictate its safety, consumer acceptance, and batch-to-batch consistency. Our laboratory provides the analytical rigor required to validate these critical quality parameters under FDA and FSMA frameworks.
We move beyond basic compliance to offer comprehensive quality assurance. By focusing on critical indicators — Water Activity, pH, oxidative rancidity, and acidity — we help manufacturers maintain consistency across batches. Whether reformulating or launching new lines, our analysis empowers informed decisions regarding texture, organoleptic stability, and preservation efficacy.
Why Food Quality Testing Matters
Proactive quality assurance for your brand.
Brand Reputation & Consistency
Consumers expect the same taste and texture every time. Routine testing ensures every batch meets your defined specifications, protecting your brand from sensory variability.
Safety & Regulation
Meet strict FDA and ISO standards. Our protocols detect early signs of spoilage or chemical instability, ensuring products remain safe throughout their intended shelf life.
Shelf Life Optimization
Precise analysis of water activity and oxidation levels lets you optimize packaging and reduce food waste, validating the freshness claims on your label.
Food Quality Testing Parameters
Comprehensive technical specifications for our core quality tests, performed under our ISO/IEC 17025 scope.
Water Activity (Aw) Analysis
Water Activity (Aw) is a critical parameter that measures the energy status of water available for microbial growth. Unlike moisture content, Aw determines microbial susceptibility and texture stability, making it essential for predicting shelf life and safety in food, environmental, and water matrices.
Test Methods
AOAC 978.18, SOP 044 — Vapor Pressure technique. Range: 0.000 – 1.000 Aw.
Technical Specs
Sample Size: 100g | LOD: 0.001 Aw | Shipping: Ambient in sealed container
Accreditation & TAT
ISO/IEC 17025 Accredited | 24 Hours
pH Analysis for Food, Environmental & Water Samples
Monitoring pH is vital for both flavor consistency and preservation. Precise pH control enables pathogen prevention and maintains the desired organoleptic properties of beverages, dairy, acidified foods, and water samples.
Test Methods
AOAC 981.12, SOP 036 — Ion Selective Electrode (ISE). Range: 0 – 14 pH units.
Technical Specs
Sample Size: 100g or 100mL | LOD: 0.01 pH units | Shipping: Refrigerated or Ambient
Accreditation & TAT
ISO/IEC 17025 Accredited | Same Day
Peroxide Value (PV) Analysis
A primary indicator of oxidative rancidity. Peroxide Value measures the concentration of peroxides formed during the initial stages of lipid oxidation, helping manufacturers verify the freshness of oils, nuts, and fried products through accredited oil-freshness analysis.
Test Methods
AOCS Cd 8b-90, SOP 067 — Titrimetric.
Technical Specs
Sample Size: 100g (extracted fat/oil) | LOD: 0.1 meq/kg | Shipping: Ambient (Protect from heat and light)
Accreditation
ISO/IEC 17025 Accredited
Turnaround Time
2-3 Business Days
Free Fatty Acid (FFA) Stability Analysis
Elevated FFA levels are a sign of hydrolysis and lipid degradation. Monitoring Free Fatty Acids ensures that raw materials meet stability standards before they are used in production.
Test Methods
AOCS OM Ca 5a-40, SOP 063 — Titrimetric (alkalimetric).
Technical Specs
Sample Size: 100g (extracted fat/oil) | LOD: 0.01% as Oleic Acid | Shipping: Ambient (Protect from heat and light)
Accreditation & TAT
ISO/IEC 17025 Accredited | 2-3 Business Days
Titratable Acidity Analysis
Titratable Acidity quantifies the total amount of acid in a sample and is a key indicator for fruit juices, dairy, fermented products, and acidified foods. It complements pH by measuring the buffering capacity of organic acids that drive flavor and preservation behavior.
Test Methods
AOCS OM Ca 5a-40, SOP 064 — Titrimetric.
Technical Specs
Sample Size: 100g or 100mL | Shipping: Refrigerated or Ambient
Accreditation & TAT
ISO/IEC 17025 Accredited | 2-3 Business Days
Industries We Serve
Tailored quality programs for stability-sensitive product categories.
Technical Capabilities
Accuracy is driven by validated methods and disciplined calibration.
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High-Precision Titrators
Automated potentiometric and alkalimetric titration for Peroxide Value, Free Fatty Acids, and Titratable Acidity.
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Vapor Pressure Aw Analyzers
Validated AOAC 978.18 instruments for Water Activity measurement in food, environmental, and water matrices.
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Ion Selective Electrode (ISE) pH Systems
AOAC 981.12 calibrated daily against NIST-traceable buffers for defensible pH data.
Why Choose AGT Labs
Scientific partners in food quality and product development.
ISO 17025 Accredited
Recognized technical competence. Your results stand up to any regulatory audit.
Rapid Turnaround
Production can't wait. Standard analysis in 24-48h with same-day rush options on request.
Expert Consultation
Direct access to technical experts who explain what the data means for your product's quality and shelf life.
Common Questions About Food Quality Testing
What is the difference between Food Safety and Food Quality testing?
Why is Water Activity (Aw) a critical quality parameter?
How does pH affect product shelf life?
What tests are used to determine if an oil is rancid?
Can you help determine the shelf life of my product?
Is sensory evaluation part of food quality testing?
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