Name Planned shipping method Start Date  
GMOs in honey
Parameters (qualitative): detection of screening elements P-35S, T-NOS and P-FMV
Article Number: 2011010
Description: In different countries GMOs are used more and more in agriculture. This leads to GMO pollen in honey. With this proficiency testing the comparability of the determination of GMO pollen in honey can be tested.
Category: immunological, molecular biological and microbiological testing food and feed honey and beeswax
Accreditation: This proficiency test is not included in the scope of the accreditation.
Refrigerated shipping July 2026 Add to cart
Goat´s milk
Parameters (quantitative): fat [g/100g], protein (N x 6,38) [g/100g], freezing point [m°C]
Article Number: 2010372
Description: The anaylsis of the value assessing parameters in goat milk is requested in this proficiency testing round.
Category: chemical-physical testing food and feed milk and cream
Accreditation: This proficiency test is not included in the scope of the accreditation.
Frozen shipping December 2025 Add to cart
Goat´s milk
Article Number: 2010372
December 2026 Add to cart
Grape juice
Parameters (quantitative): sulphur dioxide (SO2) [mg/l]
Article Number: 2010055
Category: chemical-physical testing food and feed non-alcoholic beverages
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping June 2025 Add to cart
Grape juice
Article Number: 2010055
June 2026 Add to cart
Green coffee
Parameters (quantitative): percent mass loss [%]
Article Number: 2010915
Category: chemical-physical testing food and feed non-alcoholic beverages
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Shipping at room temperature May 2025 Add to cart
Green coffee
Article Number: 2010915
May 2026 Add to cart
Hard cheese
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], sodium chloride [g/100g]
Article Number: 2010031
Description: To address the differences between the matrixes of hard cheese and semi-hard cheese we offer this proficiency testing.
Category: chemical-physical testing food and feed cheese
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Unfortunately, no further booking is possible this year.
Frozen shipping March 2025
Hard cheese
Article Number: 2010031
April 2026 Add to cart
Honey 1
Parameters (quantitative): diastase number acc. to Schade [-], proline [mg/kg], hydroxymethylfurfural (CAS 67-47-0) [mg/kg], electrical conductivity [mS/cm], moisture [g/100 g], glycerin [mg/kg], ethanol (CAS 64-17-5) [mg/kg], pH value [-]
Article Number: 2010455
Description: With this proficiency testing the comparability of the chemical-physical testing of different attributes in honey can be assessed. The diastase activity serves to evaluate the grade of heating treatment. The amount of proline provides information about the ripeness and the natural purity. Hydroxymethylfurfural (HMF) develops during sugar degradation during prolonged storage and through high storage temperatures. The conductivity helps to evaluate the purity of sort honey, the pH-value and the water content are general quality markers, while increased glycerin and ethanol amounts indicate alcoholic fermentation.
Category: chemical-physical testing food and feed honey and beeswax
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping August 2025 Add to cart
Honey 1
Article Number: 2010455
August 2026 Add to cart
Honey 2
Parameters (quantitative): glucose (anhydrous) [g/100 g], fructose (anhydrous) [g/100 g], maltose (anhydrous) [g/100 g], sucrose (anhydrous) [g/100 g], turanose (anhydrous) [g/100 g], saccharase activity acc. to Siegenthaler [U/kg], saccharase activity acc. to Hadorn [-], free acidity [mmol/kg], ash [g/100 g]
Article Number: 2010708
Description: With this proficiency testing the comparability of the chemical-physical testing of different attributes in honey can be assessed. The composition and the amount of sugars helps to evaluate the honey quality and the source of honey yield. The saccharase number is a measure for the saccharase activity and serves to evaluate the grade of heating treatment.
Category: chemical-physical testing food and feed honey and beeswax
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping December 2025 Add to cart
Honey 2
Article Number: 2010708
December 2026 Add to cart
Hot sauce
Parameters (quantitative): capsaicin [ppm], dihydrocapsaicin [ppm], nordihydrocapsaicin [ppm], total capsaicinoids [ppm]
Article Number: 2010704
Category: chemical-physical testing food and feed fruit & vegetables products
Accreditation: This proficiency test is not included in the scope of the accreditation.
Frozen shipping June 2025 Add to cart
Hot sauce
Article Number: 2010704
June 2026 Add to cart
Hydrocyanic acid in linseed
Parameters (quantitative): hydrocyanic acid [mg/kg]
Article Number: 2011280
Description: The content of hydrocyanic acid in linseed is subject to legal requirements regarding the maximum level acc. to Regulation (EC) No 1881/2006. The proficiency test offers you the opportunity to check your analysis with regard to the legal requirements.
Category: chemical-physical testing food and feed fats, oils and oilseeds
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
New proficiency testing
Refrigerated shipping May 2025 Add to cart
Hydrocyanic acid in linseed
Article Number: 2011280
June 2026 Add to cart
Ice cream (base mix)
Parameters (qualitative): colouring agent curcumin [pos./neg.], colouring agent β-carotene [pos./neg.], colouring agent cochenille red A qual. [pos./neg.], foreign fat (added fat) [pos./neg.]
Parameters (quantitative): total fat [g/100 g], milk fat [g/100 g], colouring agent cochenille red A [mg/kg], lactose (monohydrate) [g/100 g], vanillin [mg/kg], vanillin acid [mg/kg], p-hydroxybenzaldehyde [mg/kg], p-hydroxybenzoic acid [mg/kg]
Article Number: 3010012
Description: The qualitatitive part of this proficiency testing scheme is not in the scope of accreditation.
Category: chemical-physical testing food and feed ice-cream
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping September 2025 Add to cart
Ice cream (base mix)
Parameters (qualitative): colouring agent curcumin [pos./neg.], colouring agent β-carotene [pos./neg.], colouring agent cochenille red A qual. [pos./neg.], foreign fat (added fat) [pos./neg.]
Article Number: 3010012
September 2026 Add to cart
Identification of plant based food
Parameters (qualitative): identification soy, identification beans, identification lentils
Article Number: 2011165
Category: immunological, molecular biological and microbiological testing food and feed vegan and vegetarian substitutes
Accreditation: This proficiency test is not included in the scope of the accreditation.
Refrigerated shipping October 2025 Add to cart
1 Parameter mit dieser Kennzeichnung sind abhangig von der Teilnehmerzahl und/oder der Materialauswahl.
Unter Umständen kann es vorkommen, dass dieser Parameter im Ringversuch nicht zur Verfügung steht.