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Sensory analysis

Follow-up of the oganoleptic characteristics through the product’s shelf life under different conditions and formulations, such as detection of allergenic compounds present in food.

Antimicrobial stability

Determination of the antimicrobial’s stability on the food matrix.

Mute test

Minimal inhibitory concentration against bacterial and fungal contaminants.
Follow-up on the antimicrobial solution’s action against the contaminants for the food’s entire shelf life .

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