Proficiency testing catalogue: food and feed
| Name | Planned shipping method | Start Date | ||
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Spoiling organisms in fruit juice concentrate & compounds 2
Parameters (qualitative): spoiling organism qualitative Parameters (quantitative): spoiling organism quantitative [cfu/g], aerobic total count [cfu/g] Article Number: 2010491 Description: Counting and detection of relevant beverage-spoiling microorganisms (such as yeasts, molds, lactic acid bacteria), which are queried variably, e.g., using IFU method 2, IFU method 3, IFU method 4, IFU method 5. Category: immunological, molecular biological and microbiological testing food and feed non-alcoholic beverages Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 1 |
 Frozen shipping
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November 2026 | Add to cart | |
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Spoiling organisms in fruit juice concentrate & compounds 2
Parameters (qualitative): spoiling organism qualitative Article Number: 2010491 |
November 2027 | Add to cart | ||
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Sudan dyes in spices
Parameters (qualitative): identification of sudan dyes Article Number: 2011359 Category: chemical-physical testing food and feed food matrices (other) Accreditation: This proficiency test is not included in the scope of the accreditation. New proficiency testing |
 Shipping at room temperature
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December 2026 | Add to cart | |
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Sudan dyes in spices
Parameters (qualitative): identification of sudan dyes Article Number: 2011359 |
December 2027 | Add to cart | ||
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Sugar free candies
Parameters (quantitative): glucose (anhydrous) [g/100 g], fructose (anhydrous) [g/100 g], sucrose (anhydrous) [g/100 g], water content [g/100 g] Article Number: 2010327 Category: chemical-physical testing food and feed food matrices (other) Accreditation: This proficiency test is not included in the scope of the accreditation. |
Shipping at room temperature
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December 2026 | Add to cart | |
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Sugar free candies
Article Number: 2010327 |
December 2027 | Add to cart | ||
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Sugar mix (fruit preparation)
Parameters (quantitative): sucrose (anhydrous) [g/100 g], glucose (anhydrous) [g/100 g], fructose (anhydrous) [g/100 g], maltose (anhydrous) [g/100 g], starch [g/100 g], aspartame [ppm], acesulfam K [ppm], sorbate (as anion) [ppm], saccharin as free imide [ppm], total sugar (anhydrous) 1 [g/100 g] Article Number: 2010051 Category: chemical-physical testing food and feed fruit & vegetables products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. Is currently underway. Can still be booked. |
Frozen shipping
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July 2026 | Add to cart | |
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Sugar mix (fruit preparation)
Article Number: 2010051 |
July 2027 | Add to cart | ||
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Sugar substitutes in food
Parameters (quantitative): Isomalt (sum of GPS and GPM) (anhydrous) [g/100 ml], Lactitol (anhydrous) [g/100 ml], Maltitol (anhydrous) [g/100 ml], Mannitol (anhydrous) [g/100 ml], Sorbitol (anhydrous) [g/100 ml], Xylitol (anhydrous) [g/100 ml] Article Number: 2010359 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
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August 2026 | Add to cart | |
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Sugar substitutes in food
Article Number: 2010359 |
August 2027 | Add to cart | ||
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Sulfite-reducing, spore-forming anaerobes mineral water
Parameters (qualitative): sulfite-reducing, spore-forming anaerobes qualitative Article Number: 2010952 Description: water quality Detection of sulfite-reducing, spore-forming anaerobes 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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August 2026 | Add to cart | |
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Sulfite-reducing, spore-forming anaerobes mineral water
Parameters (qualitative): sulfite-reducing, spore-forming anaerobes qualitative Article Number: 2010952 |
August 2027 | Add to cart | ||
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Tea
Parameters (quantitative): dry matter [g/100 g], ash [g/100 g dry matter], water soluble ash [g/100 g dry matter], water soluble extract [g/100 g dry matter], caffeine [g/100 g dry matter], theobromine [mg/100 g dry matter], theophylline [mg/100 g dry matter], acid-insoluble ash [g/100 g dry matter] Article Number: 2010394 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
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October 2026 | Add to cart | |
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Tea
Article Number: 2010394 |
October 2027 | Add to cart | ||
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Texture test (triangle test)
Parameters (qualitative): organoleptic testing - triangle test Article Number: 3010054 Description: The catalogue price shown is a basic price without test persons. Your total price, including the required number of test persons, will be calculated individually when you select the test persons in your shopping cart. Category: sensory testing food and feed food matrices (other) Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
 Refrigerated shipping
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April 2027 | Add to cart | |
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Tomato juice
Parameters (quantitative): total ergosterol [mg/l] Article Number: 2010154 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
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November 2026 | Add to cart | |
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Tomato juice
Article Number: 2010154 |
November 2027 | Add to cart | ||
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Tomato ketchup
Parameters (quantitative): pH value [-], total acid (pH 8.1) calculated as acetic acid [g/100 g], citric acid (anhydrous) [g/100 g], sodium chloride [g/100 g], glucose (anhydrous) [g/100 g], fructose (anhydrous) [g/100 g], soluble solids [g/100 g], dry matter [g/100 g], sorbic acid [g/kg], benzoic acid [g/kg], sucrose (anhydrous) 1 [g/100 g], total sugar (anhydrous) 1 [g/100 g] Article Number: 2010390 Description: With the three PT-schemes mayonnaise, tomato ketchup and mustard we offer a high quality assurance program for the most popular sauces and basic ingredients for many further foodstuff throughout the world. The requested parameters are the most important value-determining attributes like the egg content in mayonnaise as well as technologically relevant parameters like preservatives. Category: chemical-physical testing food and feed fruit & vegetables products 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
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July 2026 | ||
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Tomato ketchup
Article Number: 2010390 |
July 2027 | Add to cart | ||
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Total count in milk
Parameters (quantitative): aerobic total count [cfu/g] Article Number: 2010612 Description: Possible methods for participation, e.g.: ISO 4833, §35 LMBG 00.00-88 Category: immunological, molecular biological and microbiological testing food and feed milk and cream Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 1 |
Frozen shipping
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May 2027 | Add to cart | |
1
Parameters with this label depend on the number of participants and/or the choice of materials.
Under certain circumstances, this parameter may not be available in the proficiency test.
Under certain circumstances, this parameter may not be available in the proficiency test.