Name Planned shipping method Start Date  
Sauerkraut
Parameters (quantitative): total ascorbic acid (vitamin C) [mg/100 mL], total acid (pH 8.2) calculated as acetic acid [g/100 mL], non volatile acid (pH 8.2) calculated as acetic acid [g/100 mL], total lactic acid [mg/100 mL], pH value [-], sodium chloride [g/100 mL]
Article Number: 2010384
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.
Frozen shipping December 2025 Add to cart
Sauerkraut
Article Number: 2010384
December 2026 Add to cart
Sauerkraut
Article Number: 2010384
December 2027 Add to cart
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.
Frozen shipping July 2026 Add to cart
Sugar mix (fruit preparation)
Article Number: 2010051
July 2027 Add to cart
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.
Frozen shipping July 2026 Add to cart
Tomato ketchup
Article Number: 2010390
July 2027 Add to cart
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 May 2026 Add to cart
Vegetable chips
Article Number: 2011086
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.