Proficiency testing catalogue: food and feed
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Plant drink (milk alternative) Parameters (quantitative): fat [g/100 g], dry matter [g/100 g], crude protein (N x 6,38) [g/100 g], freezing point [m°C], density [g/ml] Article Number: 2010165 Description: 2 kinds of plant-based drink on the basis of soy and oat Category: chemical-physical testing food and feed vegan and vegetarian substitutes Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
 Frozen shipping
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November 2025 | Add to cart | |
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Plant drink (milk alternative) Article Number: 2010165 |
November 2026 | Add to cart | ||
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plant drink (simple descriptive testing) Parameters (qualitative): Visual (Appearance), Olfactory (Smell/Odour), Gustatory (Taste/Flavour), Texture/Consistency/Mouthfeel Article Number: 3010031 Category: sensory testing food and feed non-alcoholic beverages Accreditation: This proficiency test is within the scope of the DAkkS accreditation. Unfortunately, no further booking is possible this year. |
 Refrigerated shipping
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February 2025 | ||
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Plant drink (triangle test, flavour taint) Parameters (qualitative): organoleptic testing - triangle test flavour Article Number: 3010029 Category: sensory testing food and feed non-alcoholic beverages Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Refrigerated shipping
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October 2025 | Add to cart | |
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Plant drink (triangle test, flavour taint) Parameters (qualitative): organoleptic testing - triangle test flavour Article Number: 3010029 |
May 2026 | Add to cart | ||
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Porcine and beef DNA in gelatine Parameters (qualitative): Identification of the animal species pork, Identification of the animal species beef 1 Article Number: 2010588 Description: Based on the former successful profiency test RVEP 150204 whereas porcine DNA (fragments) were specifically identified in gelatin for human consumption, the new profiency test will include the sensitive detection of pork (sus scrofa) and optionally also of bovine (bos taurus). The PT is designed to use DNA methods (preferentially qPCR), but other tests might be used as well. The profiency test will consist of a sensitive qualitative detection of traces of DNA (fragments). Even so the achieved ct values will indicate how strong the results and therefore sensitivity of different systems are. A real quantification will not be possible in this matrix. Category: immunological, molecular biological and microbiological testing food and feed food matrices (other) Accreditation: This proficiency test is not included in the scope of the accreditation. |
Refrigerated shipping
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December 2025 | Add to cart | |
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Porcine and beef DNA in gelatine Parameters (qualitative): Identification of the animal species pork, Identification of the animal species beef 1 Article Number: 2010588 |
December 2026 | Add to cart | ||
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Porcine DNA in Candy Parameters (qualitative): Identification of the animal species pork Article Number: 2010313 Description: Increased interest in the detection of animal species in food has been observed, in particular in highly sensitive analytical methods, especially for the species pig. The real-time molecular biological method based on the amplification of DNA allows specific detection of DNA and DNA fragments of the respective species. The sensitivity depends on the PCR system used, the matrix and the degree of processing of the food. A relative quantification is possible by determining the Ct values, but the systems are calibrated for raw muscle meat. In this proficiency testing, gums are used as matrix for the qualitative detection of low amounts of porcine DNA. Category: immunological, molecular biological and microbiological testing food and feed food matrices (other) Accreditation: This proficiency test is not included in the scope of the accreditation. |
Frozen shipping
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December 2025 | Add to cart | |
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Porcine DNA in Candy Parameters (qualitative): Identification of the animal species pork Article Number: 2010313 |
December 2026 | Add to cart | ||
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Processed cheese Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], total lactic acid [mg/100g], pH value [-], sodium chloride [g/100g], nitrate [mg/kg], citric acid (monydrate) [mg/100g], phosphorus [mg/100g], ash [g/100g], lactose (monohydrate) [g/100g] Article Number: 2010378 Description: In the production of processed cheese the matrix structure of cheese is changed significantly. Inappropriate handling in the sample preparation can cause errors in the analyse. This proficieny testing is suitable to demonstrate your competence. Category: chemical-physical testing food and feed cheese Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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September 2025 | Add to cart | |
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Processed cheese Article Number: 2010378 |
September 2026 | Add to cart | ||
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Processed cheese (natamycin, aflatoxin) Parameters (quantitative): natamycin (CAS 7681-93-8) [mg/kg], aflatoxin M1 [µg/kg] Article Number: 2010258 Description: The proficiency testing serves to secure compliance with legal valid limit. Category: chemical-physical testing food and feed cheese Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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December 2025 | Add to cart | |
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Processed cheese (natamycin, aflatoxin) Article Number: 2010258 |
May 2026 | Add to cart | ||
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Protein powder - amino acid profile Parameters (quantitative): alanine (Ala) [g/100 g proteine], arginine (Arg) [g/100 g proteine], asparagine (Asn) [g/100 g proteine], aspartate (Asp) [g/100 g proteine], cysteine (Cys) [g/100 g proteine], glutamine (Gln) [g/100 g proteine], glutamate (Glu) [g/100 g proteine], glycine (Gly) [g/100 g proteine], histidine (His) [g/100 g proteine], isoleucine (Ile) [g/100 g proteine], leucine (Leu) [g/100 g proteine], lysine (Lys) [g/100 g proteine], methionine (Met) [g/100 g proteine], phenylalanine (Phe) [g/100 g proteine], proline (Pro) [g/100 g proteine], serine (Ser) [g/100 g proteine], Threonine (Thr) [g/100 g proteine], tryptophan (Trp) [g/100 g proteine], tyrosine (Tyr) [g/100 g proteine], valine (Val) [g/100 g proteine] Article Number: 2010453 Category: chemical-physical testing food and feed milk products (other) Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. New parameter selection |
Refrigerated shipping
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June 2026 | Add to cart | |
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Pseudomonas aeruginosa mineral water and table water Parameters (qualitative): Ps.aeruginosa qualitative Article Number: 2010680 Description: Possible methods for participation, e.g.: mineral- and table water regulation Category: immunological, molecular biological and microbiological testing food and feed mineral water and table water Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 |
Frozen shipping
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October 2025 | Add to cart | |
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Pseudomonas aeruginosa mineral water and table water Parameters (qualitative): Ps.aeruginosa qualitative Article Number: 2010680 |
October 2026 | Add to cart | ||
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Pseudomonas spp. ground meat Parameters (quantitative): Pseudomonas spp. [cfu/g], aerobic total count [cfu/g] Article Number: 2010174 Description: Possible methods for participation, e.g.: ISO 13720; §64 LFGB L06.00-43 Category: immunological, molecular biological and microbiological testing food and feed meat products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 |
Frozen shipping
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May 2025 | Add to cart | |
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Pseudomonas spp. ground meat Article Number: 2010174 |
June 2026 | Add to cart | ||
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Pseudomonas spp. milk powder qualitative Parameters (qualitative): Pseudomonas spp. qualitative Article Number: 2010938 Category: immunological, molecular biological and microbiological testing food and feed milk powder Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 |
Frozen shipping
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June 2025 | Add to cart | |
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Pseudomonas spp. milk powder qualitative Parameters (qualitative): Pseudomonas spp. qualitative Article Number: 2010938 |
June 2026 | Add to cart | ||
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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.
Unter Umständen kann es vorkommen, dass dieser Parameter im Ringversuch nicht zur Verfügung steht.