Food Testing

About our lab in Germany:

NSF International’s laboratory in Rheda-Wiedenbrück – Germany was founded in 1997 as the “Institut Dr. Erdmann”. In 2014 the institute was acquired by NSF International. Our central location in North Rhine-Westphalia offers an in-house logistics business with sampling services for Germany, Benelux, Denmark, Austria, Poland, Italy and Spain.

Our sampling and logistics service guarantees the adherence to regulations that are required for a precise analysis, this includes the transport in specially equipped refrigerated vehicles to maintain the cool chain during transportation.

Our team includes food chemists, biochemists, food technologists, ecotrophologists, biologists and veterinarians. We provide all services based on the latest scientific insights, guidelines and standards.

Types of Products We are Specialized in testing are:

Food Products:

  • Baked Goods
  • Convenience Products
  • Dairy Products
  • Dietary Supplements
  • Fish Products
  • Fruit Juices
  • Fruits and Vegetables
  • Meat Products
  • Water


  • Animal Feed
  • Disinfectants/ Biocides
  • Food Packaging
  • Raw Materials for the Pharma Industry

We offer a large variety of analyses to determine the composition of food and animal feed, including chemical, histological, instrumental, microbiological, molecular-biological and sensory methods. We conduct nutritional analyses, determine sugars, identify cell and tissue structures, determine of the fatty acid spectrum, detect pathogenic germs and more.

We can provide a comprehensive consultation to determine which analysis method is best suited for your needs to help you improve your operations.

Our Analysis Services include:


We analyze samples using photometry, chromatography, chemical-physical and enzymatic examination methods. We are happy to assist you with our years of experience and state-of-the-art laboratory equipment.

  • Determination of the Crude Fiber Content
  • Determination of Additives
  • Nutrient Analysis (Big 7)
  • Complete Analysis for Meat Products
  • Sugar Determination
  • Chemical-Physical Analysis


We offer the following test procedures:

  • Determination of the different tissue types and their structures,in particular of the muscle cells
  • Identification of gland and mucosal tissueusing hematoxylin-eosin staining as well as Calleja staining
  • Proof of bone particlesusing picric acid-alizarin or von Kossa staining
  • Identification of sausage casing components and processed sausage meatusing Charvat casing staining
  • Determination of the destructuration index (MDI = meat destructuration index) of meat using image analysis algorithms
  • This innovative method serves the precise and reproducible determination/delimitation of mechanically separated meat according to the definition in Regulation (EC) No. 853/2004 (Annex I)
  • Qualitative determination of fiber contentaccording to Behrens
  • Proof of plant fibersin meat products using polarization microscopy
  • Determination of portion of finely ground sausage meat in cooked cured productsusing software-assisted surface analysis
  • Proof of sarcosporidianin beef and pork after HE staining
  • Proof of thickening agentsusing PAS staining with and without amylase treatment as well as alcian blue staining


Instrumental analytics offers many proven examination methods. It allows analyzing the fatty acid spectrum of a food product, identifying the presence of trace elements and heavy metals, detecting harmful substances such as mycotoxins or pesticides, and determining the sugar, sweetener and caffeine content.

  • Elements/Heavy Metals
  • Fatty Acid Spectrum
  • Mycotoxins
  • Plant Protection Products
  • Polycyclic Aromatic Hydrocarbons (PAHs)
  • Veterinary Medications
  • Nitrate
  • Sugar
  • Sweeteners and Preservatives
  • Caffeine
  • Coumarin
  • Foreign Matter Determination


We offer comprehensive microbiological testing services including microbial counts and qualitative and quantitative analyses such as inhibitor tests, shelf-life studies and the examination for antibiotic-resistant germs. We test for the plate count for different germs (including antibiotic-resistant germs like MRSA) as well as the presence. We have the capability to store samples for a given time under specified temperature (Storage/shelf life test) and also can challenge test incubating samples with germs in order to check their capabilities to spawn under specific conditions.

  • Drinking Water Testing
  • Microbial Count
  • Identification of Microorganisms
  • Antibiotic Resistance
  • Inhibitor Tests
  • Shelf-Life Studies / Challenge Tests
  • Biocides / Disinfectants

Molecular Biological:

We apply highly sensitive methods using real-time PCR, and in many cases rapid detection is possible as well. In addition, we use ELISA procedures to verify proteins in food products.

  • Rapid Detection of Pathogenic Germs
  • Virus Detection
  • Allergen Verification
  • Species Identification
  • Gender Determination for Beef and Pork
  • Risk Materials Detection
  • Genetically Modified Organisms (GMO) Detection
  • Residue Detection


In sensory testing, we use standard methods to test and evaluate the quality of your product based on the following parameters:

  • Texture/consistency
  • Appearance (shape and color)
  • Aroma
  • Taste

Sensory testing has particular significance for quality control because it uses human senses and therefore is equivalent to an end user testing the product. Positively meeting the test parameters above significantly influences the consumer’s decision to buy.

In addition, the sensory status is also referenced in evaluating microbiological findings. If German Society for Hygiene and Microbiology (DGHM) guideline value is exceeded, for which no warning values are listed, the sensory status should definitely be taken into account in the evaluation.

Our testers are sensory experts certified by the German Agricultural Society (DLG), have extensive testing experience and are regularly invited to the DLG’s international quality tests.

Our sensor experts are certified in accordance with the DLG guidelines for the following product groups:

  • Fine pastries
  • Meat products
  • Ready-to-eat meals and frozen food
  • Delicatessen products
  • Fresh meat

Get in touch with one of our experts:

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