Egg is categorized under highly perishable food commodities and hence retaining its quality from farm to the consumer is challenging.Millions of eggs and egg products are being removed from the supermarkets and stores on a daily basis. Increasing regulations for quality and safety on eggs and related products have come into effect. Many products that have been developed from egg components are highly valuable and have different regulations for their quality as per FSSAI.

Egg derived products have many applications in Food Industry including Liquid eggs (whole eggs with additional yolks), Frozen eggs – egg whites, whole eggs and egg yolks, Dried and powdered eggs, Mayonnaise, Egg pasta, Egg protein powders, Meringue Powder, Dry Egg Substitutes or Replacements – made from whey protein, egg whites, dextrose, additives etc.,

FSSAI has set certain rules and regulations to protect human health from various risks such as pesticides on eggs and sometimes use of non-approved pesticides. Eggs also pose several allergies for egg sensitive people. 2 percent of children are supposed to be allergic to eggs. To guard against this, egg products need to undergo tests for allergens and egg quality.

FARE Labs possesses the relevant analytical expertise and sophisticated equipment for the testing of egg and derived products as per the regulatory requirements. We primarily focus on ensuring quality and safety of your products, along with fulfilling the requirements of the customer to ensure the quality of their products.

• Chemical Analysis (moisture, ash)
• Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
• Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
• Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
• Other fatty acids (Omega 3 & 6 fatty acids)
• Minerals (magnesium, manganese, zinc, sodium, etc.)
• Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, etc.)
• Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
• Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
• Melamine
• Additives (phosphates, sucroglycerides, benzoates, citric acid, etc.)
• Pesticide Residues
• Antibiotics Residues
• Sensory Evaluation
• Shelf Life Testing
• Molecular Testing
• Allergens (celery, mollusc, milk, egg, fish, etc.)
• GMO Testing
• Test for Active Components (Qualitative)
• ETO and ECH Testing
• MCPDs and GE Testing
• Food Application and recipe engineering
• Radioactive residues
• Steroids and Hormone Testing
• Dioxins, PCBs, PAHs & Furans