Proficiency testing catalogue: food and feed
| Name | Planned shipping method | Start Date | ||
|---|---|---|---|---|
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Vegetable chips
Parameters (quantitative): total fat [g/100 g], crude protein (N x 6,25) [g/100 g], dry matter [g/100 g], ash [g/100 g], sodium chloride [g/100 g], acrylamide (CAS 79-06-1) [µg/kg] Article Number: 2011086 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. |
 Shipping at room temperature
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May 2028 | Add to cart | |
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Vegetarian bread spread
Parameters (quantitative): total fat [g/100 g], crude protein (N x 6,25) [g/100 g], dry matter [g/100 g], sodium chloride [g/100 g], ash [g/100 g], pH value [-] Article Number: 2010343 Description: For example, the samples in this PT are a plant-based bread spread. Category: chemical-physical testing food and feed vegan and vegetarian substitutes Accreditation: This proficiency test is not included in the scope of the accreditation. |
Shipping at room temperature
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December 2027 | Add to cart | |
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Vegetarian bread spread
Article Number: 2010343 |
December 2028 | Add to cart | ||
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Vegetarian sausage substitute
Parameters (quantitative): total fat [g/100 g], crude protein (N x 6,25) [g/100 g], dry matter [g/100 g], sodium chloride [g/100 g], ash [g/100 g], fibre [g/100 g], pH value 1 [-] Article Number: 2010712 Description: The samples in this PT are a plant-based sausage substitute and a meat substitute. 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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May 2027 | Add to cart | |
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Vegetarian sausage substitute
Article Number: 2010712 |
May 2028 | Add to cart | ||
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Vinegar
Parameters (quantitative): pH value [-], total acid (pH 8.1) calculated as acetic acid [g/100 mL], alcohol by volume [ml/100 ml], sulphur dioxide (SO2) [mg/l], refraction, turbidity [EBC], absorption of light at a wavelength of 420 nm [-], absorption of light at a wavelength of 520 nm [-], absorption of light at a wavelength of 620 nm [-] Article Number: 2011520 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 |
Frozen shipping
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July 2027 | Add to cart | |
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Vinegar
Article Number: 2011520 |
July 2028 | Add to cart | ||
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Visual determination of insects in flour
Parameters (qualitative): qualitative detection of insects [-] Parameters (quantitative): quant. determination of insect residues [% (w/w)], number of whole insects [number/kg] Article Number: 2011217 Description: This proficiency test may contain various insect species that are stock pests, e.g. Sitophilus granarius, Ephestia kuehniella, Tenebrio molitor. Category: chemical-physical testing food and feed cereals, cereal products Accreditation: This proficiency test is not included in the scope of the accreditation. |
 Refrigerated shipping
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September 2027 | Add to cart | |
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Visual determination of insects in flour
Article Number: 2011217 |
September 2028 | Add to cart | ||
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Vitamin solution
Parameters (quantitative): thiamine (vitamin B1) as thiamine chloride [mg/100 ml], riboflavin (vitamin B2) as total vitamin B2 [mg/100 ml], niacin (vitamin B3) [mg/100 ml], pantothenic acid (vitamin B5) [mg/100 ml], pyridoxine (vitamin B6) [mg/100 ml], folic acid (vitamin B11) [µg/100 ml], cyanocobalamin (vitamin B12) [µg/100 ml], L-ascorbic acid [mg/100 ml], α-tocopherol (vitamin E) [mg/100 ml], riboflavin [mg/100 ml], flavin mononucleotide [mg/100 ml], total ascorbic acid (vitamin C) [mg/100 ml], dehydroascorbic acid [mg/100 ml] Article Number: 2010021 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
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May 2027 | Add to cart | |
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Vitamin solution
Article Number: 2010021 |
May 2028 | Add to cart | ||
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Vitamins in edible oils
Parameters (quantitative): retinol (vitamin A) as all-E-retinol [µg/100 g], total vitamin D [µg/100 g], α-tocopherol (vitamin E) [mg/100 g], vitamin K1 [µg/100 g] Article Number: 2011362 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. |
Refrigerated shipping
|
September 2027 | Add to cart | |
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Vitamins in edible oils
Article Number: 2011362 |
September 2028 | Add to cart | ||
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Whey powder
Parameters (quantitative): fat [g/100 g], moisture content [g/100 g], crude protein (N x 6,38) [g/100 g], ash [g/100 g], lactose (monohydrate) [g/100 g], titratable acid [g/100 g], pH value [-] Article Number: 2010023 Category: chemical-physical testing food and feed milk powder Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. TNP |
Shipping at room temperature
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March 2027 | Add to cart | |
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Whey powder
Article Number: 2010023 |
March 2028 | Add to cart | ||
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Whole milk powder
Parameters (quantitative): fat [g/100 g], free fat [g/100 g], moisture content [g/100 g], crude protein (N x 6,38) [g/100 g], lactose (monohydrate) [g/100 g], ash [g/100 g], titratable acid [g/100 g], pH value [-], aw value [-] Article Number: 2010027 Category: chemical-physical testing food and feed milk powder Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. TNP New parameter selection |
Shipping at room temperature
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April 2027 | Add to cart | |
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Whole milk powder
Article Number: 2010027 |
April 2028 | Add to cart | ||
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Yoghurt
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], pH value [-], total lactic acid [mg/100g] Article Number: 2010017 Description: The anaylsis of the value assessing parameters in yoghurt is requested in this proficiency testing round 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. Unfortunately, no further booking is possible this year. |
Refrigerated shipping
|
October 2026 | ||
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Yoghurt
Article Number: 2010017 |
November 2027 | Add to cart | ||
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Yoghurt
Article Number: 2010017 |
November 2028 | 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.