Name Planned shipping method Start Date  
Coliform bacteria milk powder
Parameters (quantitative): Coliforms [cfu/g], aerobic total count [cfu/g]
Article Number: 2010160
Description: Possible methods for participation, e.g.: ISO 4832, ISO 4833, §64 LFGB L00.00-88
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 1
Frozen shipping May 2026 Add to cart
Coliforme bacteria ground meat
Parameters (quantitative): Coliforms [cfu/g], aerobic total count [cfu/g]
Article Number: 2010936
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 1
Frozen shipping November 2025 Add to cart
Coliforme bacteria ground meat
Article Number: 2010936
August 2026 Add to cart
Coliforme bacteria mineral water and table water
Parameters (qualitative): Coliforme qualitative
Article Number: 2010134
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 1
Frozen shipping October 2025 Add to cart
Coliforme bacteria mineral water and table water
Parameters (qualitative): Coliforme qualitative
Article Number: 2010134
October 2026 Add to cart
Colour check (triangle test)
Parameters (qualitative): organoleptic testing - triangle test
Article Number: 3010007
Category: sensory testing food and feed food matrices (other)
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Shipping at room temperature April 2026 Add to cart
Colourants in food
Parameters (qualitative): identification of various food colourants
Parameters (quantitative): quantification of the identified food colourants [mg/kg]
Article Number: 2011279
Description: Qualitative detection and quantitative determination of approved food colourings (E-numbers).
Category: chemical-physical testing food and feed non-alcoholic beverages
Accreditation: This proficiency test is not included in the scope of the accreditation.
New proficiency testing
Refrigerated shipping November 2025 Add to cart
Colourants in food
Parameters (qualitative): identification of various food colourants
Article Number: 2011279
July 2026 Add to cart
Cooked sausage
Parameters (quantitative): total fat [g/100 g], crude protein (N x 6,25) [g/100 g], moisture content [g/100 g], ash [g/100 g], sodium chloride [g/100 g], pH value [-], aw value [-], hydroxyproline [g/100 g], sodium nitrate [mg/kg], sodium nitrite [mg/kg], starch [g/100 g], diphosphorus pentoxide (P2O5) [g/100 g], L-glutamic acid [mg/kg]
Article Number: 2011056
Category: chemical-physical testing food and feed meat products
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping November 2025 Add to cart
Cooked sausage
Article Number: 2011056
November 2026 Add to cart
Corn (GMO)
Parameters (qualitative): detection of screening elements P-35S, T-NOS and pat
Parameters (quantitative): relative amount Bt-11 [%], relative amount MON810 [%]
Article Number: 2010141
Category: immunological, molecular biological and microbiological testing food and feed cereals, cereal products
Accreditation: This proficiency test is not included in the scope of the accreditation.
Refrigerated shipping November 2025 Add to cart
Corn (GMO)
Parameters (qualitative): detection of screening elements P-35S, T-NOS and pat
Article Number: 2010141
November 2026 Add to cart
Cronobacter spp. milk powder
Parameters (qualitative): Cronobacter spp.
Article Number: 2010081
Description: Possible methods for participation, e.g.: ISO/TS 22964
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 March 2026 Add to cart
Curd
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein ((N x 6,38) [g/100g], total lactic acid [mg/100g]
Article Number: 2010164
Description: Curd and fresh cheese are different in texture. To pay attention to the differences in the matrices of curd and fresh cheese this proficiency testing is offered.
Category: chemical-physical testing food and feed cheese
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Refrigerated shipping October 2025 Add to cart
Curd
Article Number: 2010164
October 2026 Add to cart
Currant juice
Parameters (quantitative): lead (Pb) [mg/kg], cadmium (Cd) [mg/kg], arsenic (As) [mg/kg], copper (Cu) [mg/kg], zinc (Zn) [mg/kg], iron (Fe) [mg/kg], tin (Sn) [mg/kg], mercury (Hg) [mg/kg], aluminium (Al) [mg/kg], nickel (Ni) 1 [mg/kg]
Article Number: 2010127
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 August 2025 Add to cart
Currant juice
Article Number: 2010127
August 2026 Add to cart
Dairy drinks
Parameters (quantitative): fat [g/100g], crude protein (N x 6,38) [g/100g], dry matter [g/100g], sucrose (anhydrous) [g/100g], glucose (anhydrous) [g/100g], lactose (monohydrate) [g/100g], fructose (anhydrous) 1 [g/100g], total sugar (anhydrous) 1 [g/100g]
Article Number: 2010702
Category: chemical-physical testing food and feed milk and cream
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping December 2025 Add to cart
Dairy drinks
Article Number: 2010702
December 2026 Add to cart
Date syrup
Parameters (quantitative): soluble solids [°brix]
Article Number: 2011213
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 May 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.