Name Planned shipping method Start Date  
Cannabinoids in hemp seeds
Parameters (quantitative): Cannabidiol (CBD) (CAS 13956-29-1) [mg/kg], Delta-9-tetrahydrocannabinol (d9-THC) (CAS 1972-08-03) [mg/kg]
Article Number: 2010941
Category: chemical-physical testing food and feed fats, oils and oilseeds
Accreditation: This proficiency test is not included in the scope of the accreditation.
Refrigerated shipping June 2026 Add to cart
Canola (GMO)
Parameters (qualitative): Detection of screening elements T-NOS, CTP2-CP4EPSPS and P-FMV
Parameters (quantitative): relative amount 73496 [%], relative amount GT73 [%]
Article Number: 2010145
Category: immunological, molecular biological and microbiological testing food and feed fats, oils and oilseeds
Accreditation: This proficiency test is not included in the scope of the accreditation.
Refrigerated shipping December 2025 Add to cart
Canola (GMO)
Parameters (qualitative): Detection of screening elements T-NOS, CTP2-CP4EPSPS and P-FMV
Article Number: 2010145
December 2026 Add to cart
Carbonated soft drinks - quinine
Parameters (quantitative): quinine (CAS 130-95-0) [mg/l]
Article Number: 2010617
Category: chemical-physical testing food and feed non-alcoholic beverages
Accreditation: This proficiency test is not included in the scope of the accreditation.
Shipping at room temperature May 2025 Add to cart
Carbonated soft drinks - quinine
Article Number: 2010617
May 2026 Add to cart
Carrot juice
Parameters (quantitative): relative density (20 °C/20 °C) [-], pH value [-], total acid (pH 8.1) calculated as tartaric acid [g/l], sucrose (anhydrous) [g/l], fructose (anhydrous) [g/l], glucose (anhydrous) [g/l], nitrate [mg/l], total β-carotene [mg/100 g], α-carotene [mg/100 g], total carotenes [mg/100 g], total sugar (anhydrous) [g/l]
Article Number: 2010402
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 October 2025 Add to cart
Carrot juice
Article Number: 2010402
October 2026 Add to cart
Characteristic microorganisms yoghurt
Parameters (quantitative): Lactobacillus bulgaricus [cfu/g], Streptococcus thermophilus [cfu/g]
Article Number: 2010317
Category: immunological, molecular biological and microbiological testing food and feed milk products (other)
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 1
Frozen shipping May 2025 Add to cart
Characteristic microorganisms yoghurt
Article Number: 2010317
May 2026 Add to cart
Chocolate
Parameters (quantitative): total fat [g/100 g], milk fat [g/100 g], crude protein (N x 6,25) [g/100 g], water content [g/100 g], lactose (monohydrate) [g/100 g], sucrose (anhydrous) [g/100 g], theobromine [mg/100 g], caffeine [mg/100 g], dry matter [mg/100 g]
Article Number: 2010025
Category: chemical-physical testing food and feed cocoa and chocolate
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
New parameter selection
Refrigerated shipping February 2025 Add to cart
Chocolate
Article Number: 2010025
February 2026 Add to cart
chocolate (profile testing)
Parameters (quantitative): visual: brightness of the brown color (light - dark) [cm], olfactory: cocoa odour (little - much) [cm], gustatory: cocoa flavour (little - much) [cm], gustatory: sweetness (very sweet - little sweet) [cm], gustatory: bitterness (little bitter - very bitter) [cm], texture: hardness (low degree of hardness - high degree of hardness) [cm], mouthfeel: melting quality (fast melting - slow melting) [cm], mouthfeel: adstringency (little - much) [cm]
Article Number: 3010051
Category: sensory testing food and feed food matrices (other)
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Is currently underway. Can still be booked.
Shipping at room temperature November 2024 Add to cart
Chocolate (profile testing)
Article Number: 3010051
November 2025 Add to cart
Chocolate (profile testing)
Article Number: 3010051
November 2026 Add to cart
Chocolate (simple descriptive testing)
Parameters (qualitative): Visual (Appearance), Olfactory (Smell/Odour), Gustatory (Taste/Flavour), Texture/Consistency/Mouthfeel
Article Number: 3010049
Category: sensory testing food and feed food matrices (other)
Accreditation: This proficiency test is within the scope of the DAkkS accreditation.
Refrigerated shipping May 2025 Add to cart
Chocolate (simple descriptive testing)
Parameters (qualitative): Visual (Appearance), Olfactory (Smell/Odour), Gustatory (Taste/Flavour), Texture/Consistency/Mouthfeel
Article Number: 3010049
May 2026 Add to cart
Clostridia animal feed
Parameters (quantitative): sulfite-reducing Clostridia (vegetative) [cfu/g], lactobacilli (anaerobic) [cfu/g], anaerobic mesophilic sulfite-reducing spores [cfu/g], anaerobic mesophilic total spores (nonselective) [cfu/g]
Article Number: 2010188
Description: Possible methods for participation, e.g.: Baumgart et al. KapI.3, VDLUFA 28.3.2
Category: immunological, molecular biological and microbiological testing food and feed animal feed
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 2
Frozen shipping August 2025 Add to cart
Clostridia animal feed
Article Number: 2010188
August 2026 Add to cart
Clostridia ground meat
Parameters (quantitative): sulfite-reducing Clostridia (vegetative) [cfu/g], anaerobic total count [cfu/g], anaerobic, mesophilic , sulfite-reducing spores [cfu/g], C.perfringens [cfu/g]
Article Number: 2010942
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 June 2025 Add to cart
Clostridia ground meat
Article Number: 2010942
June 2026 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.