Food and Agricultural Products
Food & Agricultural Product Analysis
R.V. Labs, Guntur provides comprehensive analytical testing services for a wide range of food and agricultural products, supporting the evaluation of product quality, composition, purity, nutritional characteristics, authenticity, and safety.
Our testing services cover cereals and cereal products, spices and condiments, dairy and dairy products, oilseeds and nuts, sweets and confectionery, fruits and vegetables, eggs and egg products, oils and fats, honey, ready-to-eat and ready-to-cook products, and sugar and sugar products.
Spices and condiments
We test whole spices, spice powders, herbs, seasonings, and mixed masalas for their purity, quality, composition, authenticity, and nutritional characteristics. Parameters include moisture, ash, acid-insoluble ash, extractives, volatile oil, crude fibre, piperine, curcuminoids, oleoresins, colour value, capsaicinoids, pungency, adulterants, acidity, fat, protein, carbohydrate, and energy.
Food grains and allied products (Pulses and cereals and products)
We provide testing of cereals, pulses, food grains, flours, rice, and cereal-based products for physical quality, purity, nutritional composition, and chemical characteristics. Parameters include foreign matter, mineral matter, moisture, ash, protein, crude fibre, fat, starch, acidity, gluten, sulphite, grain defects, bulk density, kernel weight, and rice quality characteristics, etc. helping assess the overall quality and suitability of cereal and pulse products.
Oils and Fats
We test edible oils, fats, margarine, vanaspati, peanut butter, and related products for their quality, purity, composition, and stability. Parameters include refractive index, saponification value, iodine value, acid value, free fatty acids, unsaponifiable matter, peroxide value, moisture, colour, specific gravity, impurities, mineral oil, adulteration tests, vitamin A, ash, fat, protein, carbohydrate, and energy, along with product-specific quality parameters.
Milk and Dairy products
Ready to eat and Ready to cook food
We test ready-to-eat and ready-to-cook food products for their quality, composition, nutritional characteristics, and chemical properties. Parameters include moisture, ash, acid-insoluble ash, acidity, total solids, fat, protein, carbohydrates, sugar, energy, uric acid, sulphite (SO₂), acid value, peroxide value, and cooking characteristics, including total solids in gruel for applicable ready-to-cook products.
Fruits and vegetables
We test fruits, vegetables, and their processed products for quality, composition, physical characteristics, and nutritional properties. Parameters include soluble solids, fruit content, pH, acidity, moisture, ash, total solids, salt, sugar, fat, protein, carbohydrates, energy, sulphite, foreign matter, defects, size, colour, and other product-specific quality characteristics, including drained weight and peroxidase activity where applicable.
Honey
We test honey for its quality, purity, composition, authenticity, and nutritional characteristics. Parameters include moisture, specific gravity, reducing sugars, sucrose, fructose-glucose ratio, ash, acidity, HMF, water-insoluble matter, pollen and plant elements, proline, electrical conductivity, diastase activity, Fiehe’s test, optical density, fat, protein, carbohydrates, and energy.
Sugar and sugar products
We test sugar, jaggery, khandsari, refined sugar, cube sugar, icing sugar, confectionery, cocoa, and related products for their quality, purity, composition, and nutritional characteristics. Parameters include moisture, ash, sulphated ash, total sugars, sucrose, invert and reducing sugars, conductivity, added colour, acid-insoluble ash, fat, protein, carbohydrates, energy, starch, cocoa butter, uric acid, and sulphite (SO₂).
Poultry and Poultry products
We test eggs and egg products for their physical quality, composition, purity, and nutritional characteristics. Parameters include egg weight, shell condition, cleanliness, air cell, egg white, yolk defects, moisture, ash, fat, protein, carbohydrates, and energy value.
Edible Nuts
We provide comprehensive testing of nuts and dry fruits for quality, safety, nutritional composition, freshness, grading, and defects. Our analysis covers parameters such as moisture, fat, protein, ash, rancidity, foreign matter, insect damage, discoloration, and product-specific quality grades for cashews, almonds, pistachios, dates, and other nuts.
Oil seeds
We provide comprehensive testing of oil seeds for quality, purity, nutritional composition, and freshness. Our analysis covers moisture, oil content, acid value, ash, fat, protein, carbohydrates, foreign matter, damaged kernels, and other specified quality parameters.
Essential oils
We provide comprehensive testing of essential oils to assess their purity, quality, composition, and authenticity. Core analysis includes refractive index, specific gravity, optical rotation, acid value, peroxide value, solubility, and physicochemical properties, along with GC–MS analysis for identification and profiling of major components. These analyses help verify the identity, consistency, purity, and quality of essential oil products.
De-oiled cakes (cattle and poultry feeds)
We provide comprehensive testing of de-oiled cakes used in cattle and poultry feeds to assess their nutritional quality, purity, and safety. Core analysis includes moisture, crude protein, crude fat, crude fibre, total ash, acid-insoluble ash, carbohydrates, energy, and residual oil content. Additional analyses can be performed for aflatoxins, mycotoxins, anti-nutritional factors, and other specified feed-quality parameters.
Food colors
We provide comprehensive testing of food colors to verify their identity, purity, color content, quality, and safety. Core analysis includes identity, assay/color content, absorption maximum (λmax), pH, loss on drying, residue on ignition, solubility, water-soluble matter, specified color characteristics, and heavy metals. FSSAI’s food-additives manual specifically includes identification and estimation of natural and synthetic food colors, including oil-soluble colors.
Adulterants and Preservative Chemicals
We provide testing for food adulterants and preservative chemicals to verify product safety, authenticity, and regulatory compliance. Core analysis includes synthetic colours, starch, urea, melamine, boric acid, formaldehyde, benzoic acid, sorbic acid, sulphur dioxide, nitrites/nitrates, and other specified adulterants and preservatives, as applicable to the food product.
Nutritional and Sensory Analysis
We provide comprehensive nutritional and sensory evaluation of food products to assess their nutritional composition, quality, and consumer acceptability. Core analysis includes moisture, protein, fat, carbohydrates, ash, dietary fibre, energy, colour, taste, aroma, flavour, texture, and overall acceptability, as applicable to the product.