TYPES OF TEA POWDER WE TEST
- tea
- Black tea
- Herbal tea
- Oolong tea
- White tea
- Fermented tea
- Yellow tea
OVERVIEW
Tea is the most widely consumed beverage in the world. India is the second-largest producer, consumer and exporter of tea. It is mandatory for manufacturers and exporters to deliver a safe product that complies with local and international standards of safety for which tea testing is mandatory. Such compliance results in better market access, better quality of exports, increased consumer confidence and better brand image.
Tea may contain natural flavors and natural flavoring substances, which are flavor preparations and acceptable for human consumption only if it is obtained by physical processes from the plant origin, either in their natural state or after processing for human consumption in packaged tea only.
TESTING SERVICES OFFERED AT SAFE FOOD TESTING SOLUTION LABORATORY
- & General Analysis (odour, taint and mustiness, living and dead insects, rodent contamination, extraneous matter, etc.)
- Chemical Analysis (added colouring matter, total ash, water soluble ash, acid-insoluble ash, alkalinity of soluble ash expressed as KOH, water extract, crude fibre, etc.)
- Nutritional Analysis & Labelling (energy, protein, carbohydrates, cholesterol, etc.)
- Fatty acid profile & Trans fatty acids (MUFA, PUFA, etc.)
- Minerals (calcium, magnesium, sodium, zinc, etc.)
- Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, etc.)
- Heavy metal residues (lead, mercury, arsenic, copper, cadmium, etc.)
- Naturally Occurring Toxic Substances (NOTS like hydrocyanic acid, agaric acid, hypercine, etc.)
- Melamine
- Additives (benzoates, calcium lactate, diacetyltartaric and fatty acid esters of glycerol, fumaric acid, monosodium L- glutamate, potassium dihydrogen citrate, etc.)
- Pesticide Residues
- Shelf life Testing
- Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)