Process contaminants are substances that form in foods or food ingredients when they undergo chemical changes during processing. Processing methods that may result in chemical contamination include fermentation, smoking, drying, refining, and high temperature cooking. The processing of food may be necessary to make it microbiologically safe, edible and digestible, or to create new tastes to improve consumer acceptance. However, processing food can have undesirable consequences. In addition to losing some nutrients such as vitamins, potentially harmful by-products can develop. Therefore, regulations have been introduced in the European Union with the aim of reducing consumer exposure to process contaminants in food.

We at GALAB will be happy to advise you and offer you the latest laboratory analysis.

Our Services:

• 3-MCPD Esters
• 2-MCPD Esters
• Glycidyl Esters
• Acrylamide
• Furan
• Benzene
• Residual Solvents
• HMF
• Furocumarins
• Ergotalkaloids
• Curcurbitacine
• Pyrrolizidinealkaloids
• Solanin/ Chaconin
• Tropane Alkaloids
• Opium Alkaloids
• Sugar Beet, Cotton
• Linseed, Canola, Wheat
• Tomato, Papaya
• Animal & Fish Species
• Identification
• Substances of Interest
• Polycyclic Aromatic
• Alkylphenols
• Alkylphenolethoxylates
• Bisphenols (BPA)
• Polychlorinated Biphenyls (PCB)
• Formaldehyde
• Flame Retardants
• Polychlorinated Phenols
• Polychlorinated Benzenes
• Plasticizer
• Photoinitiators
• Primary Aromatic Amines (PAA)
• DMA, DMF
• Isothiazolinones (MIT, CMIT)
• Optical Brighteners
• Perfluorinated Tensides (PFT)