Analytics

Analysis of food ingredients that may cause intolerances is carried out by means of state-of-the-art lab methods. The following list gives an overview on the methods used by ifp and their detection limits.

  • glutamate: 0.2 mg/kg (l)1
  • gluten: 2-4 mg/kg (l)2
  • histamine: 1 mg/kg (l)2
  • lactose: 0.01 g/100 g (ml)1
  • fructose: 0.01 g/100 g (ml)1
  • sucrose: 0.01 g/100 g (ml)1
  • sulphite: 5 mg/kg (l)3

1 enzymatically
2 immunologically (ELISA/lateral flow)
3 optimised Monier-Williams distillation