Analyses performed on the environment and
the ingredients used in formulations
There are many types of so-called “classic” food microbiology analyses, such as counts of spoilage microorganisms or hygiene indicators, or the detection of pathogens.
Boudjebel LAB is able to provide a comprehensive assessment of the physicochemical and microbiological properties of products, as well as the environment in which they are produced. This qualitative overview allows for more informed decisions regarding specific formulations, ingredients (potassium sorbate, glucose), or the environment.
These tests are used in a wide range of processes, including quality control, compliance, food safety, and more. The engineers and scientists at Boudjebel LAB rely on the full capabilities of our analytical facilities to deliver the most effective and reliable results.
Physico-chemical analyses performed on dates
Boudjebel LAB is the partner of choice to guarantee the physicochemical conformity and performance of products with regard to international regulatory requirements.
Today, companies, and especially those that export, are invariably subject to increasingly stringent and evolving regulatory constraints. Physicochemical analyses are essential to evaluate the qualitative characteristics of products before they are placed on the market.
These analyses use protocols specific to food safety to validate or invalidate the intrinsic properties of a product.
Indeed, we have state-of-the-art analytical equipment that allows us to perform a multitude of analyses in a short time: water content, water activity (AW), acidity measurement; pH/alkalinity (potential of hydrogen), Brix (percentage of soluble solids), particle size analysis (the study of the statistical distribution of sizes in a collection of finite elements), and viscosity.
Microbiological analyses performed on dates
There are many types of “classic” food microbiology analyses, such as counts of spoilage microorganisms, hygiene indicator organisms, and pathogen detection.
The Benchmark Lab for Dates
1- Shelf-Life Testing and Expiry Date Validation
Our laboratory conducts shelf-life tests that examine the growth of microorganisms in food. Food is naturally contaminated, even when stored under controlled conditions. Two parameters have a decisive impact on microbial development: temperature and storage time. These tests are necessary and provide valuable information to validate the microbiological shelf life of food in relation to the flora typically present (hygiene indicator flora and spoilage microorganisms).
2- Product Characterization & Creation of Specification Sheets
With 40 years of experience in the processing of Deglet Nour dates, we have acquired the expertise required to characterize products and create their specification sheets.
In complete confidentiality and adhering to the fundamental principles of objectivity, our team prepares Technical Data Sheets (TDS) according to international standards and regulations.
3- Characterization of Dates from the New Harvest
We are able to characterize dates from the new harvest.
To this end, we provide relevant data regarding average texture, size, infestation, etc.