Authenticity Testing

Can you be confident that your storage facilities aren’t degrading the quality of your products? Fera Science can perform analysis on honey samples for diastase enzyme activity (diastase number) giving you the confidence in the quality of your product. using the official Phadebas® assay for determination of diastase activity. Learn More

Feras food testing abilities can highlight levels of Natamycin within a range of beverages, including wine. Natamycin (INN), also known as pimaricin and sometimes sold as Natacyn, is a naturally occurring antifungal agent produced during fermentation. Learn More

Using reversed phase HPLC coupled with UV detection Fera’s food safety experts can analyse your food and drink samples for the presence of the permitted additives sorbic acid (E200), Benzoic acid (E210) and citric acid (E330). Learn More

Fera’s food authenticity team can analyse alcoholic beverages to determine their alcoholic strength by volume, expressed as ‘% vol’ on product labels. This analysis can suit both beverages producers and retailers wishing to verify labelling claims. Learn More

While naturally present in wine, sulphur dioxide (SO₂) can also be added to wine during the pre bottling stage of production to preserve products during storage. Sulphur dioxide is subject to legal limits and requires specific mention on labels where levels exceed 10 mg/L Learn More

To aid in the declaration of polyphosphates, we have developed a test that detects the amount of 'added' phosphates in prawns, white fish and chicken, distinguishing between the naturally occurring levels of phosphates and the level of added phosphates. Learn More