Proficiency testing catalogue: food and feed
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Falsification honey
Parameters (qualitative): identification of rice syrup, identification of sugar beet syrup Article Number: 2011014 Description: Recently, there was a dramatic increase of falsification in the international honey trade, i.a. the honey is often mixed with industrial sugar syrup. With this proficiency testing the comparability of detecting sugar syrup in honey can be determined. Category: chemical-physical testing food and feed honey and beeswax Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
 Shipping at room temperature
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July 2027 | Add to cart | |
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Fish paste 1
Parameters (quantitative): moisture content [g/100 g], total fat [g/100 g], crude protein (N x 6,25) [g/100 g], ash [g/100 g], sodium chloride [g/100 g], arsenic (As) [µg/100 g], iodine (I) [µg/100 g] Article Number: 2010421 Category: chemical-physical testing food and feed fish & seafood Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
 Frozen shipping
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December 2027 | Add to cart | |
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Fish paste 2
Parameters (quantitative): total fat [g/100 g], sorbic acid [mg/100 g], benzoic acid [mg/100 g], saccharin as free imide [mg/100 g], cyclamate [mg/100 g], citric acid (anhydrous) [mg/100 g] Article Number: 2010423 Category: chemical-physical testing food and feed fish & seafood Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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December 2026 | Add to cart | |
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Fish paste 2
Article Number: 2010423 |
December 2027 | Add to cart | ||
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Flour
Parameters (quantitative): moisture content [g/100 g], crude protein (N x 5,7) [g/100 g], ash [g/100 g], starch [g/100 g], wet gluten [g/100 g], falling number [s], total acid (pH 8.5) calculated as lactic acid 1 [g/100 g] Article Number: 2010427 Category: chemical-physical testing food and feed cereals, cereal products 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
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August 2026 | Add to cart | |
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Flour
Article Number: 2010427 |
September 2027 | Add to cart | ||
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Fluoride content in animal feed
Parameters (quantitative): fluoride [mg/kg] Article Number: 2010315 Category: chemical-physical testing food and feed animal feed 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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Fluoride content in animal feed
Article Number: 2010315 |
November 2027 | Add to cart | ||
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Fresh cheese
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], total lactic acid [mg/100g] Article Number: 2010029 Description: The matrixes fresh cheese and semi-hard cheese are different in sample preparation. So that dairy plants, veterinary and customs inspection service as well as for all food testing laboratories can demonstrate they are proficient in preparing different matrixes, we offer another proficiency testing in the cheese sector. 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
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August 2027 | Add to cart | |
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Fruit juice
Parameters (quantitative): brix value [°brix], relative density (20 °C/20 °C) [-], pH value [-], total acid (pH 8.1) calculated as citric acid (anhydrous) [g/l], glucose (anhydrous) [g/l], fructose (anhydrous) [g/l], sucrose (anhydrous) [g/l], L-malic acid [g/l], citric acid (anhydrous) [g/l], L-ascorbic acid [mg/l], total lactic acid [mg/l], formol number [ml 0.1 N NaOH/100ml], absorption of light at a wavelength of 430 nm [-], absorption of light at a wavelength of 520 nm [-] Article Number: 2011364 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. New proficiency testing |
Frozen shipping
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November 2026 | Add to cart | |
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Fruit juice
Article Number: 2011364 |
November 2027 | Add to cart | ||
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Fruit juice concentrate
Parameters (quantitative): brix value [°brix], pH value [-], titratable acidity (pH 8.1) [mmol H+/kg], citric acid (anhydrous) [g/kg], total D-isocitric acid [mg/kg], L-malic acid [g/kg], total lactic acid [g/kg], L-ascorbic acid [mg/100 g], dehydroascorbic acid [mg/100 g], total ascorbic acid [mg/100 g], hesperidin [mg/kg], glucose (anhydrous) [g/kg], fructose (anhydrous) [g/kg], sucrose (anhydrous) [g/kg], total sugar (anhydrous) [g/kg], potassium (K) [mg/kg], calcium (Ca) [mg/kg], magnesium (Mg) [mg/kg], sodium (Na) [mg/kg] Article Number: 2010600 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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Fruit preparation
Parameters (quantitative): brix value [°brix], pH value [-], total acid (pH 8.1) calculated as citric acid (anhydrous) [g/kg], L-malic acid [g/kg], ash [g/kg], phosphorus (P) [g/kg], potassium (K) [mg/100 g] Article Number: 2010053 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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August 2026 | ||
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Fruit preparation
Article Number: 2010053 |
September 2027 | Add to cart | ||
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Glutamic acid in tomato paste
Parameters (quantitative): L-glutamic acid [mg/kg] Article Number: 2011366 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. New proficiency testing |
Refrigerated shipping
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November 2027 | Add to cart | |
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Grape juice
Parameters (quantitative): sulphur dioxide (SO2) [mg/l] Article Number: 2010055 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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June 2027 | Add to cart | |
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Green coffee
Parameters (quantitative): percent mass loss [%] Article Number: 2010915 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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May 2027 | Add to cart | |
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Hard cheese
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], sodium chloride [g/100g] Article Number: 2010031 Description: To address the differences between the matrixes of hard cheese and semi-hard cheese we offer this proficiency testing. 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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April 2027 | Add to cart | |
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Histological examination of meat and sausage
Parameters (qualitative): qualitative evidence of tissues and other components Article Number: 2011365 Description: Possible testing e.g. by ASU L 06.00-13a/1-4 Category: chemical-physical testing food and feed meat products Accreditation: This proficiency test is not included in the scope of the accreditation. New proficiency testing |
Frozen shipping
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June 2027 | Add to cart | |
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Honey
Parameters (quantitative): diastase number acc. to Schade [-], proline [mg/kg], hydroxymethylfurfural (CAS 67-47-0) [mg/kg], electrical conductivity [mS/cm], moisture [g/100 g], glycerin [mg/kg], ethanol (CAS 64-17-5) [mg/kg], pH value [-] Article Number: 2010455 Description: With this proficiency testing the comparability of the chemical-physical testing of different attributes in honey can be assessed. The diastase activity serves to evaluate the grade of heating treatment. The amount of proline provides information about the ripeness and the natural purity. Hydroxymethylfurfural (HMF) develops during sugar degradation during prolonged storage and through high storage temperatures. The conductivity helps to evaluate the purity of sort honey, the pH-value and the water content are general quality markers, while increased glycerin and ethanol amounts indicate alcoholic fermentation. Hydroxymethylfurfural can only be analyzed using HPLC-based methods. Category: chemical-physical testing food and feed honey and beeswax Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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August 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.