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Mycotoxins

Mycotoxins are toxic metabolites produced by molds. They can have serious acute and chronic effects on the health of humans as well as animals. Mycotoxin analysis of food and feed is therefore necessary and often required by legislation. Modern test kits allow rapid qualitative and quantitative analysis of mycotoxins. The mycotoxin Ochratoxin A is typically  found in wine, while Aflatoxin, Fumonisin and Vomitoxin are often found in beer. Patulin may occur in apple juice and apple liqueurs. Due to the frequent occurrence of mycotoxins and their severe toxic effects, many countries have set maximum levels, e.g. 2 μg/kg Ochratoxin A in wine in the European Union.

Acids, Sugars, Alcohols and Additives

The quality of wine and beer is based on several parameters. By testing critical parameters such as citric acid, malic acid, acetic acid, ascorbic acid, lactic acid, glucose, fructose, sucrose, iron or ethanol during production, corrective measures can be taken to ensure the highest possible output and to avoid discard. Many enzymatic methods have been validated by international organizations such as the OIV (International Wine Office), EU and AOAC.

Vitamins

Many foods are fortified with vitamins, for example juices, dairy products, baby food, cereals, sweets, tablets and vitamin mixtures. We offer test kits to measure the exact concentration of vitamins in foods. ELISAs and Immunoaffinity columns are available to enable sample extraction for follow through estimation on HPLC or MS. Nowadays food, feed and pharmaceutical products are being fortified with vitamins on a regular level. Analysis is required to comply with legal regulations; to confirm that the declared vitamin content is indeed available in the product and the marketing claims of the producers are justified.

Allergens

Allergenic ingredients such as gluten, lactose, soy or nuts must be labeled in most countries. Yet, unintended contamination during storage and production of beverages is very common. Additionally, fining agents such as milk protein (casein), egg (ovalbumin) or lysozyme used in wine can remain in the finished product and must be labeled. Red wine also contains high levels of histamine which may be problematic for allergic persons. In beer labeled as gluten-free, the gluten content must be tested in order to protect consumers.

Antibiotics, hormones, anabolic residues, and chemical contaminants

When food producing animals are treated with antibiotics, hormones or anabolics, drug residues remain in the animal’s meat and milk. These residues may bear health risks for consumers. Our product portfolio includes various test systems, such as enzyme immunoassays (ELISAs), lateral flow assays and immunoaffinity columns for the detection of hormones, anabolics, antibiotics and other drug residues in different matrices.