FOOD & AGRICULTURAL PRODUCTS :
Food Quality is high important as it is directly related to the health of human body.
We all know that fruits and vegetables are a powerhouse of essential vitamins, minerals, antioxidants, thiamine, niacin, pyridoxine, folic acid, and dietary fiber but do you know that they can be contaminated with harmful substances pre-harvest by animals, insects, water, soil, dirty equipment, and poor human handling. The mindful eating food choices and market trends show that consumers are increasingly driven toward eating fresh vegetables and fruits. Besides, there is an upsurge in processed food and vegetables.
Milk is one of the most consumed food items across cultures as it contains all the micronutrients needed for optimal growth. Different milk tests for adulteration conducted across the nation indicate that the problem of milk adulteration is quite common and starts quite early in the dairy chain. To create good-quality dairy products that are healthy for consumption, it’s imperative that the milk being used is hygienic, is free of unwanted debris, sediment, flavor, color, chemicals, etc.
In today’s day and age, brands are dealing with consumers that aren’t just smart but health and environmentally conscious too. They are aware of the repercussions of poor packaging on the products they consume and how it impacts the environment and their health at large. The right packaging also needs to ensure the safe delivery of the product through the supply chain. Our food packaging materials testing labs can run the right quality tests to ensure that your food packing is safe and eco-friendly.
Food and nutrition are an essential part of our life and we are increasingly conscious of the kind of food that we are putting into our bodies. Our food needs to provide us with the right energy, and nutrients to grow, and maintain our immune system. However, the bitter truth is – most of the food items we consume today are adulterated and contaminated with additives and impurities. Food adulterants are the substances that are added to food items for economic and technical benefits but they reduce the value of nutrients in food and also cause the food contaminated and not fit for consumption.
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