Compositional analysis of food products is key for decision making in the food industry. It is important for quality control of ingredients, as well as for batch release of final products.
Chemical analyses are also important in research and development trajectories, for instance to determine the optimal processing conditions to retain critical compositional parameters.
At NIZO, a broad portfolio of analysis is available focussing on protein composition and quality, taste components including organic acids and peptides,
contaminants including mycotoxins and mono- and oligosaccharides including GOS and human milk oligosaccharides.
Click here for an overview of chemical analyses.