Food composition and nutrient content knowledge are basic and important parameters in managing the safety, stability and quality of products.
Silliker Ibérica experts can provide you with a broad scope of analytical services, including nutrition labeling, vitamins, minerals, and amino acids. Using state-of-the-art technologies and equipment, we provide you with prompt, reliable and professional services. We also provide comprehensive physical attribute testing to verify your products meet your critical standards.
The “Real Decreto 930/1992” (Directive 90/496/CEE) approved the labeling norm about nutritional properties of food products and regulates food properties labeling ready to be delivered to the final consumer and it establishes two modalities about information in the label:
Group 1: Power value and proteins quantity, carbon hydrates and fats
Group 2: Power value and proteins quantity, carbon hydrates, sugars, fats, saturates fatty acids, food fiber and sodium.
When it is made a declaration about nutritional properties about sugars, saturated fatty acids, total food fiber or sodium, the information will correspond to group 2.
Nutritional properties labeling can also include the amount of one or more of the following substances: Starch, Polyalcohol, Monounsaturated, Polyunsaturated, Cholesterol, any vitamin or mineral salts enumerated in the annexed of the R.D. 930/1992 and presents in significant amounts, as it is specified in that document.
We offer you our experience and capacity for measuring the content of each one of these nutrients in order to establish the average content of nutrients of your products and control the kindness of nutritional information declares on labels.
Quality or identity of food and its ingredients can be measured through certain parameters or by the detection or quantification of determined substances:
Spoilage indicators of each product
GENETICALLY MODIFIED ORGANISM (GMO)
Our state-of-the-art facilities offer qualitative and quantitative GMO testing to help you meet stringent European Union guidelines.
The presence of certain proteins in food can cause allergic reactions in sensitive consumers.
Our full serve laboratory can help you detect the presence of allergic substances, including:
Protein of lupins
Protein of hazelnut
Protein of peanut (Araquina Ara h1)
Crustaceans / mollusks
Prolamin proceeding from the wheat, rye and barley (gliadinas, hordeinas and secalinas)
Proteins of egg
Total milk proteins
(*) SILLIKER está acreditado ISO17025 para la determinación de gluten, proteínas lácteas, proteínas de huevo y dióxido de azufre.
Puede consultar el alcance completo de la acreditación ENAC (nº 257/LE413) con los rangos y métodos de ensayos, y el resto de acreditaciones ISO17025 de todo el grupo SILLIKER en www.merieuxnutrisciences.com.
Determined substances have the property to stimulate the development of the beneficial intestinal flora.
We offer you our capacity to quantify the content in:
Every time acquires greater importance the functional components of food, its quantification and communication to consumers can increase the perception of food value.